Cheese Fondue - cooking recipe

Ingredients

bud of garlic
3/4 c. good white wine (semi-dry)
1/2 lb. Swiss cheese (Emmenthaler, Swiss or Gruyere)
1 Tbsp. flour
salt and pepper
1/2 tsp. nutmeg
3 Tbsp. Kirsch liquor

Preparation

Rub dish or enamel pan with crushed garlic (and throw away). Warm wine in enamel pan or chafing dish.
Shred or grate cheese; mix with flour.
When melted, add seasonings and Kirsch.
Add by handfuls to warm wine slowly (so not to curdle cheese).
Serve with pieces of French bread (or on toast).