Cheese Fondue

Ingredients:

1 lb

Gruyere Cheese, shredded

Clean the clove of garlic and cut in half. Rub the cut side around  the bottom and sides of a heavy fondue dish or skillet.

Add the wine and heat until bubbles form, but do not allow to boil, turn down heat to low.

Sprinkle the flour over the cheese and toss until well mixed.

Gradually add the cheese, ½ cup at a time, and stir with wooden or plastic spoon until cheese is completely melted before adding more.

Once all the cheese is melted add the Kirschwasser and salt and pepper to taste.

Place the fondue dish on its stand over low heat.

Set out long handled forks to spear the bread for dipping.

Stir the cheese often to prevent scorching, more warm wine can be added if the cheese becomes too thick.

2 cups

Dry White Wine

2 tbs

Flour

1 clove

Garlic

1 tbs

Kirschwasser

Salt & Pepper to taste

French bread cut into

1 inch cubes.

Other hard Swiss cheeses can be substituted for Gruyere.