Ingredients

• 1 pound Emmenthal cheese, shredded
• 3 tablespoons flour
• Garlic clove, halved
• 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
• 1 tablespoon lemon juice
• 3 tablespoons Kirsch
• Salt, pepper and nutmeg

Directions

• In a bowl dredge the cheese in flour. Rub inside of fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling.
• Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency.
• Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner.
• Serve with toasted bread cubes: Swiss peasant bread, French or Italian.