1 clove garlic
1/2 lb natural Swiss cheese
1/2 lb Gruyere cheese
3 Tbl flour
2 cups dry white wine (e.g., Sauterne)
2 Tbl kirsch or cognac
1 Tbl lemon juice
1/8 tsp salt
dash pepper
dash nutmeg
bread, cut into 1-inch cubes, each with one side of crust

Cheese fondue must be prepared in a porcelain dish. We use an electrically heated Corningware dish.

Wipe the inside of the dish thoroughly with garlic. Add the white wine and kirsch and bring to a boil. Boil for several minutes to boil off the alcohol. Gradually add the cheeses, stirring continuously. Boil to thicken, adding flour as a thickening agent as needed. Add the lemon juice, salt, pepper and nutmeg.

Cook and stir until the cheese mixture thickens.

Spear the bread cubes with a fondue fork, dip into the cheese mixture, and enjoy!