1 garlic clove, crushed
1 pt. white wine
1 lb. Emmenthaler, chopped fine
1 lb. Gruyere, chopped fine
Salt to taste
Cayenne pepper to taste
1 oz. Kirschwasser

1. Rub a suitable earthenware casserole with the garlic clove.

2. Heat wine in casserole.

3. Put the cheese in the casserole and place over moderate heat. Stir occasionally as the cheese melts. Do not overheat or cook.

3. When the cheese is melted, add seasoning and kirschwasser, blending well. Adjust seasoning as desired.

NOTE: The fondue may be prepared in the kitchen or at tableside over a low flame. Care must be taken not to over heat cheese.

Small pieces of French bread are served separately and guests are provided with fondue forks with which to spear the bread and dunk it into the fondue.

There are many variations of cheese-baked fondues. Some employ thickening agents such as flour or cornstarch.