Title: Cheese Fondue
Categories: Appetizers, Cheese/eggs
Yield: 4 Servings

8 oz Natural Swiss cheese,diced
8 oz Gruyere cheese,diced
2 tb Flour
1 Clove garlic,halved
2 c Dry white wine
1 tb Lemon juice
3 tb Kirsch
French bread,1" 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 1/2 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini