Classic Emmentaler Fondue
1 garlic clove, halved
1 1/2 cups of dry white Swiss wine
1 tablespoon Lemon juice
1 pound of Swiss cheese
1 rounded tablespoon of flour
pepper and nutmeg to taste
2 loaves of crusty Italian or French bread
Shred, grate or if your using sliced Swiss cheese, finely dice the Swiss cheese. Do this in advance if you like and keep the cheese refrigerated in a plastic bag. Dredge the cheese (coat by sprinkling) with flour. Cut the bread into 1 inch cubes. Each cube of bread should have crust on one side.
Rub the inside of the fondue pot with cut garlic clove. Place the pot on the stove. Pour the wine into the pot. Heat the pot over medium flame until wine is hot but not boiling. Add the lemon juice. Add handfuls of cheese, stirring the cheese constantly with wooden spoon until the cheese is melted and the cheese-wine mixture has the appearance of a light creamy sauce. Add pepper and nutmeg to taste. Bring to a boil, and then remove the pot and place on a burner on top of table. Adjust the flame of burner so fondue will continue bubbling very lightly. Serve each guest a handful of bread cubes from a plate or a basket. Spear fork through soft part of bread first, securing the prongs in crust. Dunk the bread to bottom of pot and stir well. Remove fork and twist off the excess over pot. Serves 2.
A popular variation:
Fondue Half and Half: Use a mixture of half Switzerland Swiss and half Natural Gruyere, and a Neuchatel white wine. Do not dredge with flour. When Fondue is ready, stir in 3 tablespoons Kirsch mixed with 1 tablespoon cornstarch and allow boiling for approximately 15 seconds.