Classic Cheese Fondue

• 1/2 lb Emnenthaler Cheese (shredded) – toss in flour
• 1/2 lb Gruyeye (shredded) – toss in flour
• 1 clove Garlic
• 2 cups Dry White Wine
• 1 tbs Lemon Juice
• 2 tbs Flour
• 3 tbs Kirsch
• 1/4 tsp White Pepper
• Nutmeg and/or Paprika to taste

Directions:
• Rub the inside of the fondue pot with the garlic clove - add clove to pot or disgard
• Heat up the White Wine & Lemon Juice - should be hot but do not boil
• Reduce heat to low and slowly add cheese while stirring
• Slowly add remainder of ingredients while stirring
• If fondue is too loose add more cheese
• If fondue is too stiff add more wine