Classic Cheese Fondue

• 12 ounces Gruyere cheese, grated
• 8 ounces Emmental or other imported Swiss cheese, grated
• 3 tablespoons all-purpose flour
• 1 1/4 cups dry white wine
• 1 clove garlic, finely grated or minced
• 1/2 teaspoon powdered mustard
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon cherry brandy, such as kirsch, optional
• For serving: cubed baguette, assorted sliced raw vegetables such as celery and bell pepper and assorted sliced fruit such as apples, figs and pears

1. Special equipment: a fondue pot or slow cooker
2. Toss the Gruyere and Emmental with the flour in a medium bowl.
3. Combine the wine and garlic in a fondue pot or medium saucepan and bring to a simmer.
4. Gradually add the cheese mixture while stirring constantly, simmering until the cheese is incorporated and thoroughly melted.
5. Stir in the mustard, nutmeg and cherry brandy if using.
6. If you are using a fondue pot, set it over its burner.
7. Otherwise, pour the mixture into a slow cooker and set it to "warm."
8. Serve with an assortment of dippers such as baguette cubes, sliced vegetables and sliced fruit.

gruyere cheese, swiss cheese, allpurpose, white wine, clove garlic, powdered mustard, freshly grated nutmeg, cherry brandy, baguette

Taken from www.foodnetwork.com/recipes/patricia-heaton/classic-cheese-fondue.html (may not work)