1 lb. Swiss cheese (aged)
2 tbsp. flour
1 clove garlic, finely minced
1 c. dry white wine (Chablis)
2 tbsp. Kirsch or Sherry
1 tsp. nutmeg
Dash white pepper

"DIPPERS":

1 inch cubed crusty bread
Cubed cooked ham
Cooked brussel sprouts

Cut cheese into 1/4 inch cubes (about 4 cups). Sprinkle flour on cheese, toss until cheese is coated. In earthware fondue pot heat garlic and wine over low heat until bubbles rise to surface (do not allow wine to boil). Add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and blended, stir in Kirsch and seasonings.

Transfer pot to source of heat at table. Adjust heat to keep fondue just bubbling. Spear Dippers and swirl in fondue with a figure-eight motion. Stir fondue occasionally. If fondue becomes too thick stir in about 1/2 cup warm wine.