Classic Cheese Fondue

•  5 C White Wine
• 6 Cloves Garlic, Finely Minced
• 32 oz Gruyere Cheese, Grated
• 32 oz Swiss Cheese, Grated
• 6 Tbsp Flour
• 6 Tbsp Kirsch or Cherry Brandy
• 1/2 tsp Ground Nutmeg

1. In a large saucepan, heat the wine and garlic to simmer.
2. Combine the Gruyere and Swiss Cheese, and flour in a large bowl.
3. Slowly add cheese mixture to the wine.
4. Stir constantly until cheeses are completely melted and combined.
5. Add the Kirsch and stir.
6. Pour the saucepan contents into the Crock-Pot and sprinkle with nutmeg.
7. Cover, and cook on high for 1 hour.
8. Mix fondue, then cook on low for 2 hours.