1/2 lb Emmenthaler Cheese (shredded)
1/2 lb Gruyere (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

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.