Gruyère Fondue

I lived in Switzerland in the early 70's. It's where Fondue was created. If you're old enough, you either still have , or had, one of the 60's-70's Avocado Green or Harvest Gold Fondue Pots. We still have ours.

Gruyère Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine ( a good French Sauterne)
1 pound of Gruyère Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch 
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.

Add Wine and bring to a boil.

Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.

Cook for about 20 minutes, it will begin to thicken.

Add:
Nutmeg
Kirsch

Transfer to a Fondue Pot or Chafing Dish.

Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Enjoy!
Peace in the Kitchen!