1 clove garlic
1 pound Swiss Raclette Cheese, diced
1 1/2 tablespoons potato flour
1 cup dry white wine
1 pinch Mulling Spice (nutmeg, cinnamon)
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with Mulling spice, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.