1 lb. Swiss cheese, shredded
1 tbsp. flour
1 cloves garlic, halved
1 1/4 c. sauterne
3 tbsp. dry sherry
French or Italian bread, cut into bite size pieces

Toss cheese with flour to coat. Rub inside of fondue pot with garlic halves. Pour into sauterne and warm until bubbles start to rise. Stirring constantly add cheese a handful at a time until completely melted. Stir in sherry. If fondue becomes too thick, pour in a little warmed sauterne. Serve by dipping bread pieces into cheese fondue.