1 round loaf (16 ounces) crusty white bread
3 cups (12 ounces) shredded Wisconsin Raclette cheese
3 cups (12 ounces) shredded Wisconsin Rofumo or Fontina cheese
3 tablespoons flour
2 cups dry white wine
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1 package (8 ounces) bread sticks
Assorted fresh vegetables
Slice 1 inch off the top of bread. Carefully hollow out loaf, reserving shell. Cut sliced top and removed bread into 1 1/2 inch cubes. Place cubes in a shallow pan; set aside to harden.
Meanwhile, in a medium bowl, combine cheeses and flour; set aside. In a deep, heavy saucepan, heat wine to a simmer over medium heat. Add the cheese in several batches, stirring constantly. Stir in nutmeg and pepper. Cook about 10 minutes, until fondue is thick and creamy.
Place bread on a large serving tray. Surround with reserved bread cubes, bread sticks and vegetables, such as radishes, broccoli florets, zucchini and yellow squash strips, bell pepper cubes, mushroom caps, etc. To serve, pour cheese into bread shell or fondue pot.