3/4 cup of dry white wine
8 ounces of shredded Gruyère cheese
8 ounces of shredded Italian fontina cheese
2 tbsp of all-purpose flour
1/2 tsp of dry mustard
bite-sized cubes of focaccia or French-bread
Pour wine into your crock pot. Turn on HIGH and warm the wine uncovered while preparing the cheeses. Place the Italian fontina, Gruyère, flour and mustard in a large resealable plastic bag. Seal the bag carefully and shake until well mixed. **There should be little or no trace of the flour**
Add 1 cup of the cheese mixture to the wine and stir. It is important to leave the crock pot uncovered. When the first batch of cheese has melted, add another cup of the cheese mixture and stir. Continue until all of the cheese has melted and the wine is incorporated into the mixture.
Turn your crock pot to LOW and serve. Use Fondue forks to pierce the bread cubes and dip them into the cheesy mixture.