Cheese Fondue(Serves 6)

• 1/2 lb. Switzerland Swiss, shredded
• 1/2 lb. natural Swiss Gruyere, shredded
• 3 Tbsp. flour
• 1 clove garlic or 1 tsp. garlic juice
• 2 c. of any light dry white wine (Rhine, Riesling or Chablis)
• salt, pepper and nutmeg to taste
• 2 loaves Italian or French bread with hard crust, cut into bite-size pieces (each of which must have at least one side of the crust)
• 3 Tbsp. Kirsch or 4 Tbsp. cognac, Apple Jack or Silvowitz (optional)

1. Dredge cheese with flour.
2. Rub cooking utensil with garlic. Pour in wine; set over low heat.
3. When wine is heated to the point that air bubbles rise to the surface, add cheese by handfuls, stirring constantly with wooden fork or spoon.
4. Keep stirring until cheese is melted.
5. Add Kirsch at this time along with the salt, pepper and nutmeg.
6. Serve bubbling hot.

swiss, natural swiss gruyere, flour, clove garlic, white wine, salt, loaves italian, cognac

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433796 (may not work)