CLASSIC SWISS FONDUE

CLASSIC SWISS FONDUE
* 1 clove garlic
* 2 1/2 cups dry white Rhine, Chablis or Riesling wine
* 1 TBS lemon juice
* 1 lb. Swiss cheese, grated
* 1/2 lb. Cheddar cheese, grated
* 3 TBS flour
* 3 TBS kirsch
* Freshly ground nutmeg
* Pepper
* Paprika
* 1 loaf Italian or French bread, cut into 1-inch cubes
Rub an enameled or stainless steel pan with garlic clove. Heat wine to
a slow simmer (just under boiling). Add lemon juice. Combine cheeses
and flour and gradually stir in. Using a figure-8 motion, stir constantly
until cheese is melted. Pour into lightly greased Crock-Pot. Add kirsch;
stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on
High setting for 30 minutes, then turn to Low setting for 2 to 5 hours.
Keep on Low setting while serving. Using fondue forks, dip bread cubes
into fondue.
About 2 quarts