- 1 pound Emmenthaler cheese, shredded
- 3 tablespoons flour
- Garlic clove, halved
- 1 1/2 cups white wine, preferably Swiss Neuchatel or other dry, delicate white such as Chablis
- 1 tablespoon lemon juice
- 3 tablespoons Kirsch
- Salt, pepper and nutmeg
- In a bowl dredge the cheese in flour. Rub the inside of a caquelon or other fondue pot with halved garlic clove and add wine. Heat on stovetop until warm but not boiling. Add a little lemon juice. Begin to add cheese by handfuls, stirring constantly with a wooden spoon until cheese melts to a creamy sauce consistency. Add Kirsch and season with salt, pepper and nutmeg. Let mixture come to a boil, then take to table and set over a lighted burner. Serve with toasted bread cubes, either Swiss peasant bread or French or Italian.