crusty French bread
1 clove garlic
1 cup dry white wine
1 pound grated Swiss Emmenthal cheese
ground pepper, nutmeg
1 teaspoon flour
4 teaspoons Kirsch or water
into 1 inch (2/5 cm) cubes.
Rub inside of fondue pot with cut garlic clove.
Dispose of garlic. Pour wine in pot and heat until wine is hot but not boiling.
Add lemon juice. Add handfuls of cheese, stirring constantly with wooden spoon
until cheese has melted and a light, creamy sauce consistency is attained. Add
pepper and nutmeg to taste.
Mix flour and kirsch to a smooth paste and
whisk in the the cheese mixture to thicken. Bring to a boil, then remove from
stove and place pot on lit burner, on table.
Dip bread cubes (on fondue
forks) in cheese fondue.