1 clove garlic, cut in half
2 1/2 cups dry white wine
1 tablespoon fresh lemon juice
16 ounces shredded Swiss cheese
8 ounces shredded Cheddar cheese
3 tablespoons flour
3 tablespoons Kirsch
freshly ground nutmeg
ground pepper
1 loaf crusty bread, cut into 1-inch cubes


Rub an enameled or stainless steel saucepan with cut garlic halves. Heat wine until just beginning to bubble. Add lemon juice. Combine cheeses and flour and gradually stir in. Continue stirring to keep from sticking, until cheese is melted and well blended. Grease crock-pot lightly or spray with non-stick cooking spray. Pour cheese mixture into the prepared crock-pot. Add Kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on HIGH for 30 minutes, then turn to low for 1 to 3 hours. Keep pot on low while serving. Serve with fondue forks/picks and bread cubes.