CHEESE FONDUE

CHEESE FOUDUE 1 lb. grated natural Swiss cheese 3 tsp. flour 1 clove fresh garlic 1 1/2 c. chablis or other mild white wine 1/2 tsp. salt Dashes of white pepper and nutmeg 4 tbsp. Kirsch French bread, somewhat dried, then cubed into bite-sized chunks, each having a portion of crust

Toss cheese with flour in plastic bag. Rub fondue pot with sliced garlic. Pour in wine. Heat over low heat until almost bubbling. Add cheese slowly, stirring each time until melted. Add salt, pepper, nutmeg and Kirsch. When fondue bubbles, lower heat, sprinkle with more nutmeg and serve. Keep warm over low heat, i.e., candle. If fondue becomes to thick, add a little heated wine and stir. Spear bread cubes with fondue fork through the softer portions of bread into the back side of crust to keep bread from falling off fork when saturated with cheese.

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