Swiss Fondue

• 1/2 pound emmentaler
• 1/2 pound gruyere
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 cup dry white wine or kirch
• 2 tablespoons flour
• pepper
• nutmeg
• 2 loaves french bread crusty, raw vegetables or cooked potatoes, cubed
• 1/2 pound gruyere
• 1 clove garlic
• 1 tablespoon lemon juice
• 1 cup dry white wine /kirch
• 2 tablespoons flour
• pepper
• nutmeg
• 2 loaves french bread crusty, raw vegetables or potatoes

1. Shred or finely dice the cheeses. Dip cheese in flour. Cut bread into 1-inch cubes or vegetable into bite size
2. Rub inside of pot with cut garlic clove. Place pot on stove top. Pour wine into pot. Heat oover medium heat flame until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted and the cheese/wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to boil, remove pot and place on lighted burner on top of table.

emmentaler, gruyere, clove garlic, lemon juice, white wine, flour, pepper, nutmeg, bread crusty, gruyere, clove garlic, lemon juice, white wine, flour, pepper, nutmeg, bread crusty

Taken from www.yummly.com/recipe/Swiss-Fondue-1675178 (may not work)