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Swiss Fondue*

1/2 lb grated Emmentaller
1/2 lb grated Le Gruyere
1 clove garlic
1 1/2 cups dry white wine
1 tbsp lemon juice
3 tbsp flour
1 T kirsch (or more to taste)
pepper and nutmeg to taste

Bring wine to a temperature just below boiling, add the lemon, then slowly add the cheese and flour mixture, a handful at a time. Once the fondue comes to a low boil, transfer the fondue to a lighted fondue pot and add the kirsch, along with a pinch of pepper and nutmeg.

from http://extremecraft.typepad.com/extreme_craft/2007/01/superfonduperbo.html