1/2 t flour
2 oz mozzarella cheese
1 1/8 c milk, or cream/water mix
2 oz gruyere cheese
2 oz fontina cheese
salt to taste
2 oz provolone cheese, mild
pepper to taste
1/4 c butter
grated cheese
Heat half the butter in a pan. When it melts add the flour. When it begins to bubble add the milk and mix well. Cook on low for 5 min. It will start to thicken. Mix often to avoid lumping and sticking. Cut all the cheese into small strips. Gradually add the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper. You may vary some of the cheeses, but never the Fontina. That is the essential flavor.