1. Rub the inside of an earthenware casserole with a clove of garlic.
2. Place the pot in the bottom pan of the chafing dish.
3. Add just enough water to the pan to protect the bottom.
4. Heat 1/2 bottle dry white wine in the casserole.
5. Add 1 pound Switzerland Swiss cheese, grated or cubed.
6. Heat the mixture.
7. Stir constantly until the cheese is melted and well blended with the white wine.
8. Make sure you keep the bottom of the chafing dish pan covered with water.
9. Make a paste with 3 tablespoons flour mixed with cold water.
10. Stir the paste into the cheese.
11. Season with a pinch of nutmeg and salt and pepper to taste.
12. Add 4 tablespoons kirsch.
13. If the fondue thickens too much, stir in a little more kirsch.
14. Eat directly from the earthenware casserole.

List of ingredients required:

• 1/2 bottle dry white wine.
• 1 pound Switzerland Swiss cheese, grated or cubed.
• Water.
• 3 tablespoons flour.
• Pinch of nutmeg.
• Salt.
• Pepper.
• Kirsch.