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
bread, cut into 1-inch cubes, each with one side of
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!