Cheese Fondue #1
kirsch (cherry brandy)
cut into 1 inch cubes
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.