Ingredients: 1 1/2 cups (6 ounces, 180 g ) shredded Gruyere 1 1/2 cups (6 ounces, 180 g ) shredded Emmental 1/2 cup (2 ounces, 60 g ) shredded Appenzeller 2 to 3 tablespoons of all purpose flour 1 clove garlic, halved 1 cup (1/4 l ) dry white wine 1 teaspoon fresh lemon juice Splash of kirsch, a swiss liquor (optional) Freshly ground pepper, to taste Pinch of nutmeg Crusty bread cut into large cubes Directions: The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.