Main Dish

Alpine Cheese Fondue

• 1 clove garlic, cut in half
• 1/2 pound natural Swiss cheese, shredded
• 1/2 pound Gruyere, shredded
• 3 T flour
• 2 cups dry white wine (Neuchatel or Rhine)
• 1 T Lemon juice
• Dash of pepper
• Dash of Nutmeg
• 2 T kirsch or cognac
• 1/8 teaspoon salt, or to taste
• French or Italian Bread (1 or 2 loaves)

Rub inside surface of fondue pot with garlic; discard. Toss cheeses with flour. Pour wine into fondue pot; set over low flame. When small bubbles show on the bottom and around the edge of pot, stir in lemon juice and handfuls of cheese, stirring constantly, after each addition, with wooden spoon until cheese melts.

Stir in spices and kirsch or cognac. Serve at once with French or Italian bread cubed cut so each cube has a crust edge. Spear a bread cube and swirl in cheese mixture; cool slightly before eating.

Yield: about 3 cups
Servings: 6 to 8