Classic Cheese Fondue

I grabbed this off of Go Fondue. I was a little confused at first because the names of the cheeses seem to be misnamed (Emmenthaler and Gruyère are the named I know).

I haven’t tried it yet, but this recipe is probably going to give you the real Swiss fondue experience. The fondue I had in Zurich had white wine in it, which was different from other fondue I have had, but sooooo good.

1/2 lb Emnenthaler Cheese (shredded)
1/2 lb Gruyeye (shredded)
1 clove Garlic
2 cups Dry White Wine
1 tbs Lemon Juice
2 tbs Flour
3 tbs Kirsch
1/4 tsp White Pepper
Nutmeg and/or Paprika to taste

Rub the inside of the fondue pot with the garlic clove – add clove to pot or disgard
Heat up the White Wine & Lemon Juice – should be hot but do not boil
Reduce heat to low and slowly add cheese while stirring
Slowly add remainder of ingredients while stirring
If fondue is too loose add more cheese
If fondue is too stiff add more wine