The Classic Swiss Fondue

• 2 cups grated Gruyere
• 2 cups grated Swiss
• 2 to 3 tablespoons all-purpose flour
• 2 1/2 cups dry white wine
• 1/4 cup kirsch liqueur
• Freshly grated nutmeg

1. Mix cheeses together in mixing bowl with flour.
2. Place wine in saucepan and bring to a simmer, being careful not to let it come to a boil.
3. Gradually add cheese to wine, adding a handful at a time and stirring constantly until melted.
4. After the last handful has melted, add the kirsch and freshly grated nutmeg, slowly stirring to incorporate.
5. Transfer to fondue pot.

gruyere, swiss, flour, white wine, nutmeg

Taken from www.foodnetwork.com/recipes/paula-deen/the-classic-swiss-fondue-recipe.html (may not work)