For Fondue

• 1 clove garlic, halved & divided
• 2 cups dry Riesling wine
• 2 lbs assorted Alpine cheeses, grated (Emmenthaler, Comté & Beaufort suggested)
• cracked black pepper
• freshly grated nutmeg
• 2 tbsp Kirsch (cherry liqueur)

To Serve

• crusty cubed bread

1. Preheat oven to 200º - 250º
2. Place fondue pot in oven to warm while you prepare fondue
3. Rub the inside of a medium sauce pot with half of the clove of garlic. Discard when finished
4. Add wine to pot and bring to just below a simmer over high heat
5. Add grated cheeses. Reduce heat to medium & stir constantly until cheese is melted and the mixture starts to thicken, about 20 minutes. Assure that the mixture does NOT boil
6. Season with cracked black pepper, freshly grated nutmeg and Kirsch. Keep stirring until incorporated and smooth
7. Remove fondue pot from oven (carefully — remember, it is very warm), and rub the inside of the pot with the remaining half clove of garlic
8. Pour in cheese mixture, place pot atop stand and over sterno. Serve with cubed bread and long fondue forks. Fight with fellow diners over the religieuse (the crusted, cheesy goodness) stuck to the bottom of the pot