Cheese Fondue

Karen Sokol

2 T. Butter or margarine

3 T. Flour

2½ c. milk

1 lb. cheese, grated

(We usually use l c. Swiss, 1/2 c. smoked Gouda, and 1 c. pepper jack) Any combination of cheeses works.

Melt butter, stir in flour making a roux. Add milk and stir until thickened. Add grated cheeses and stir until melted on low. Pour into fondue pot and serve with crusty French bread cubes.