This recipe is the gift of old family friends; the father was Swiss. In addition to the fondue, I remember gathering at their house on Christmas Eve to watch them light the (real) candles on their Christmas tree that was freshly cut from their woods that same afternoon. An enameled fondue dish (such as a le Creuset sauce pan) works best for this.
1 clove of garlic, split
around the sides of the fondue dish.
1 pound Swiss cheese, finely cut
3 T potato flour
2 cups dry white wine into the fondue dish.
Place over medium flame and heat until wine almost boils. Add cheese
Salt and pepper to taste
A few grains ground nutmeg
Stir constantly with wood spoon until fondue starts to bubble. Add
6 T kirsch or cognac (2T cognac probably sufficient)
Serve hot in fondue dish over sterno flame. With fondue forks and
Chunks of slightly old
French bread pre-cut into cubes with time for exposed sides to become a bit crusty.