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Classic Swiss Fondue
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1 clove garlic
2-1/2 cups dry white Rhine, Chablis or Riesling wine
1 Tbl lemon juice
1 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated
3 Tbl flour
3 Tbl kirsch
Freshly ground nutmeg
Pepper
Paprika
1 loaf Italian or French bread, cut into 1-inch cubes
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.
About 2 quarts
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