A Swiss Fondue Evening

Ingredients
1 clove	garlic, cut in half	1 clove
2 cups	dry white wine	500 mL
1 lb	Swiss Emmenthal cheese, grated (any good quality imported Swiss cheese will do, in a pinch)	500 g
3 tbsp	flour	45 mL
dash	each nutmeg and paprika	dash
1 loaf	crusty French or Italian bread, cut into 1-inch (2 cm) cubes	1 loaf

Rub the inside of your fondue pot with the halved clove of garlic, then discard the garlic. If you are a real garlic lover, you can chop up the clove and toss it into the pot (but it might be a little much). Pour the wine into the pot, place it on the stove, and heat over medium high heat, until very not but not boiling.

In a large bowl, toss together the cheese and the flour and add it, by handfuls, to the wine in the fondue pot, stirring constantly until cheese is melted. Bring this to a simmer for just a few seconds, then transfer the pot to the lighted fondue burner - keeping the cheese at just a bare simmer. Stir in the nutmeg and paprika.

Now gather the gang around the table. To serve, spear a cube of bread on the fondue fork, swirl it in the cheese and eat. If there are any small children at the table, make sure they let the dipped bread cool for a few seconds before eating - it will be quite hot at first. Continue dipping and eating until everything is gone.