Real Swiss Fondue - cooking recipe

Ingredients

8 to 12 oz. Swiss Gruyere cheese
8 to 12 oz. Swiss Emmenthaler cheese
2 to 4 tsp. flour
1/3 to 1/2 bottle dry white wine
1 clove garlic
1 oz. Kirsch (optional)
lemon juice
nutmeg
black pepper

Preparation

Rub a heavy saucepan (preferably enameled) with a clove of garlic.
Grate the cheese into the saucepan.
Add the flour and wine, and a squeeze of lemon juice.
Bring to a boil quickly, while stirring.
When melted, season with kirsch if desired, and nutmeg and pepper to taste.
The alcohol in the wine will evaporate in the cooking process.