Cheese Fondue #1

Directions

Place cheese in plastic bag; sprinkle with flour.

Toss until cheese is coated.

Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.

Heat over low heat just until bubbles rise to surface (wine must not boil).

Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon.

Stir until cheese is melted.

Stir in kirsch.

Pour into ceramic fondue pot over low heat.

Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion.

Note* The Swiss cheese should be aged at least 6 months.