Switzerland Swiss Cheese Fondue

1 lb Swiss cheese, shredded (we usually use 1/2 Emmental, 1/2 Gruyere)

3 TBS flour

1 clove garlic

2 cups dry white wine

1 TBS lemon juice

2 TBS kirsch

nutmeg, salt, pepper, paprika to taste

2 large baguettes, cubed

Dredge cheese lightly in flour.

Rub cooking pot with garlic. Discard garlic. Pour in wine over medium heat. When wine is hot but not boiling, add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted. Bring fondue to a bubble briefly, add kirsch and spices, stirring until blended.

Pour into fondue pot and set over a burner. (It's generally a good idea to use warm water to heat the pot first.) Serve with baguette cubes.

The recipe serves 4 - but our family of 6 easily polishes off a double batch. :)

It's tradition that if a lady loses her bread in the pot, she owes the nearest man a kiss. If a man loses his bread in the pot, he buys the next round of drinks. However, it is not good form to make anyone lose their bread!