Difficulty: Easy - for beginners
6 c coarsely shredded Gruyere or Swiss cheese (24 oz)
1/4 c flour
1 clove garlic, halved
2 1/2 c dry white wine
2 Tbs Kirsch or dry sherry
dash ground nutmeg
French or Italian bread, cubed
Toss together cheese and flour, then set aside.
Rub bottom and sides of fondue pot with garlic clove halves. Discard garlic. Set pot aside.
In a lg saucepan, heat wine over low heat until small bubbles rise to the surface. Just before the wine boils, stir in the cheese, little by little, making sure the cheese added melts completely before adding more cheese. Stir constantly and continue adding cheese until all of the cheese is mixed in and melted.
Stir in the Kirsch or sherry, pepper, and nutmeg. Pour into fondue pot. Keep the fondue bubbling gently over the fondue burner.
Serve with bread cubes for dipping.