Superb Cheese Fondue

• 1 garlic clove, halved
• 1 lb imported gruyere or 1 lb emmenthaler cheese, coarsely grated
• 3 tablespoons flour
• 2 tablespoons butter
• 3 tablespoons chopped chives
• 34-1 cup very dry white wine
• 1 pinch nutmeg
• 2 ounces kirschwasser kirsch (cherry brandy)
• salt and pepper
• French bread, cubed

1. Toss the grated cheese with the flour in a bowl.
2. Set aside.
3. Rub a 2 quart pan with garlic.
4. Over medium to medium-high heat, melt the butter, add chives and saute for 1 minute.
5. Add wine I have gotten the best results with Fish Eye pinot grigio and bring just to boiling point - but DO NOT BOIL.
6. Keeping this just below simmering, add the grated cheese slowly by small handfuls.
7. Stir in 1 direction continuously as each handful melts into the liquid.
8. If the mixture should look like it's starting to boil, simply take the pot off the heat for a minute or so.
9. After all the cheese is melted, remove pot from heat.
10. Add salt and pepper and just 3 strokes or so (a dash) of freshly grated nutmeg.
11. Add kirsch and serve immediately with cubed bread.
12. Tips: the chives can be omitted; swiss cheese can be substituted but it is MUCH less tasty - use the best quality cheese that you can find; you can also use any bread that's handy.

garlic, gruyere, flour, butter, chives, very dry white wine, nutmeg, kirschwasser, salt, bread

Taken from www.food.com/recipe/superb-cheese-fondue-128970 (may not work)