Classic Swiss Fondue


1 clove garlic
2 1/2 cups dry white rhine, chablis or riesling wine
1 tbs lemon juice
1 lb. swiss cheese, grated
1/2 lb. cheddar cheese, grated
3 tbs flour
3 tbs kirsch
freshly ground nutmeg
1 loaf Italian or French bread, cut into 1-inch cube


Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on High setting for 30 minutes, then turn to Low setting for 2 to 5 hours. Keep on Low setting while serving. Using fondue forks, dip bread cubes into fondue.