MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Cheese Fondue #1
  Categories: Appetizers, Cheese
       Yield: 4 servings
  
       8 oz Natural Swiss cheese,diced
       8 oz Gruyere cheese,diced
       2 tb Flour
       1    Clove garlic,halved
       2 c  Dry white wine
       1 tb Lemon juice
       3 tb Kirsch
            French bread,1 cubes
  
   Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
   coated.
   Rub cut clove of garlic on bottom and side of 3-quart saucepan; add
   wine. Heat over low heat just until bubbles rise to surface (wine
   must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a
   time, stirring constantly with wooden spoon. Stir until cheese is
   melted. Stir in kirsch.
   Pour into ceramic fondue pot over low heat. Use long-handled forks to
   spear bread cubes; then dip and swirl in fondue with stirring motion.
   NOTE: The Swiss cheese should be aged at least 6 months.
  
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