Servings: 4 as a main course; 12 as a snack

1 clove garlic 1 clove garlic
1½ cups dry white Swiss wine 1½ cups dry white Swiss wine
1 tablespoon lemon juice 1 tablespoon lemon juice
1 lb Switzerland Swiss cheese 1 lb Switzerland Swiss cheese
1 rounded tablspoon flour 1 rounded tablspoon flour
Pepper (to taste) Pepper (to taste)
Nutmeg (to taste) Nutmeg (to taste)
2 loaves crusty Italian or French bread 2 loaves crusty Italian or French bread

Grate cheese.
Dredge cheese with flour.
Cut bread into 1 inch cubes; each cube should have crust on at least one side.
Rub inside of pot with cut garlic clove.
Pour wine in pot and heat over medium flame until wine is hot but not boiling.
Add lemon juice.
Add handfuls of cheese, stirring constantly with wooden spoon until cheese is melted and cheese-wine mixture has the appearance of a light creamy sauce.
Add pepper and nutmeg to taste.
Bring to a boil and then remove pot and place on lighted tabletop burner.

The Pot - The pot must be heatproof so that it can be placed over a flame. The preferred shape is wide and shallow. Earthenware has the advantage of spreading the heat evenly and holding it. Other good choices are steel or cast iron with an enameled interior to keep the metal from coming in contact with the fondue. Metal pots without enamel, particularly aluminum, are not advisable.  The Pot - The pot must be heatproof so that it can be placed over a flame. The preferred shape is wide and shallow. Earthenware has the advantage of spreading the heat evenly and holding it. Other good choices are steel or cast iron with an enameled interior to keep the metal from coming in contact with the fondue. Metal pots without enamel, particularly aluminum, are not advisable.
The Ingreidents - Use a really natural and well-aged cheese that will melt smoothly. Select a wine or proper acidity (dry white) that can blend successfully with the cheese. These Switzerland cheeses, alone or in combination, are the most ideal for making Fondue: Switzerland Swiss (real Emmentaler), Natural Gruyere, Appenzeller, Royalp, Raclette, Vacherin Fribourgeois, and Mountain Cheese.  The Ingreidents - Use a really natural and well-aged cheese that will melt smoothly. Select a wine or proper acidity (dry white) that can blend successfully with the cheese. These Switzerland cheeses, alone or in combination, are the most ideal for making Fondue: Switzerland Swiss (real Emmentaler), Natural Gruyere, Appenzeller, Royalp, Raclette, Vacherin Fribourgeois, and Mountain Cheese.
Variation: Fondue Neuchateloise - 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 to boil for approximately 15 seconds.  Variation: Fondue Neuchateloise - 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 to boil for approximately 15 seconds.
Variation: Fondue Gruyere - Use only Natural Gruyere cheese. First, melt 1 tablespoon butter in pot, then brown 1 finely diced clove of garlic in it. Cool pot before adding wine, then proceed as in basic recipe.  Variation: Fondue Gruyere - Use only Natural Gruyere cheese. First, melt 1 tablespoon butter in pot, then brown 1 finely diced clove of garlic in it. Cool pot before adding wine, then proceed as in basic recipe.
Variation: Glarner Fondue - In pot mix 1¼ cups milk with 2 tablespoons flour, 2 tablespoons butter and a dash of salt. Cook over low heat until creamy. Add 1 lb Switzerland cheese and stir well until melted. Slowly add ½ cup dry white wine and 2-4 tablespoons grated Sap Sago.  Variation: Glarner Fondue - In pot mix 1¼ cups milk with 2 tablespoons flour, 2 tablespoons butter and a dash of salt. Cook over low heat until creamy. Add 1 lb Switzerland cheese and stir well until melted. Slowly add ½ cup dry white wine and 2 to 4 tablespoons grated Sap Sago.