I love to use the pungent, pock-marked Swiss cheese in fondue. To start, just melt three tablespoons of butter in a fondue pot on medium heat. Once the butter is melted, add 3 tbsp. flour, 1 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. garlic salt, and a dash of nutmeg. Then, slowly and gradually add 3 cups of milk to the mixture. Turn heat to low and add cheese in by handfuls, slowing stirring each time more cheese is tossed in. After everything is totally melted, add a dash of Worcestershire. The end result is a wonderfully flavorful Swiss fondue. Serve with French bread, crackers, or whatever you prefer. This makes a great appetizer.