|Garlic||1 Clove (5 gm), halved|
|Dry white wine||2 Cup (32 tbs)|
|Swiss cheese||1 Pound, shredded|
|French bread||1 , cut into 1-inch cubes|
Rub cut clove of garlic on bottom and side of earthenware fondue dish or heavy skillet.
Add wine; heat over low heat until bubbles rise to surface (wine must not boil).
Sprinkle flour over cheese; toss until cheese is coated.
Keeping fondue dish over low heat, add cheese, about 1/2 cup at a time, stirring with wooden spoon after each addition until cheese is melted.
Stir in kirsch and seasonings.
If desired, stir in nutmeg to taste.
Place fondue dish over low heat at table.
Use long-handled forks to spear bread cubes, then dip and swirl in fondue with a stirring motion.
If fondue becomes too thick, add a little heated wine.