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Classic Swiss Fondue

1 garlic clove
2 1/2 cups dry white Rhine, Chablis, or Riesling wine
1 tablespoon lemon juice
1 pound Swiss cheese -- grated
1/2 pound Cheddar cheese -- grated
3 tablespoon flour
3 tablespoon kirsch
Freshly-ground nutmeg -- to taste
Freshly-ground black pepper -- to taste
Paprika -- to taste
1 Italian or French bread loaf -- cut into 1" cubes

Rub an enameled or stainless steel pan with garlic clove. Heat wine to a slow simmer (just under boiling). Add lemon juice. Combine cheeses and flour and gradually stir in. Using a figure-8 motion, stir constantly until cheese is melted.

Pour into lightly greased slow cooker. Add kirsch; stir well. Sprinkle with nutmeg, pepper and paprika. Cover and cook on HIGH setting for 30 minutes, then turn to LOW setting for 2 to 5 hours.

Keep on LOW setting while serving. Using fondue forks, dip bread cubes into fondue.

This recipe yields about 2 quarts.

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