The original classic made with authentic Swiss cheese.
2 cups dry white wine
½ lb Emmenthal cheese, grated
½ lb Gruyère cheese, grated
3 tbsp flour
Dash of nutmeg
Dash of cayenne pepper
1 loaf crusty bread
Salt & pepper to taste
¼ cup kirsch
Rub the inside of an earthenware casserole with the garlic. Turn the heat to low and add the cheeses which have been mixed with flour. Add seasonings. Stir well until cheese is melted and thoroughly blended. Mix in the kirsch. Cook one minute longer and transfer to a brazier on the table to keep warm.
Cut crusty bread into 1 inch cubes. Use fondue spear to hold bread cubes for dipping.
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