• 6 ounces light white wine (not too dry)
• 8 - 12 ounces Swiss cheese, grated
• 1 - 2 Tablespoons flour
• 2 - 3 ounces crumbled gorgonzola
• 1 ounce Kirschwasser
• A pinch of nutmeg

Heat the wine and nutmeg in a double boiler until steam begins to escape. Coat the grated cheese with flour (shaking in a large Ziploc bag works well) and slowly stir it into the wine, adding just a little at a time. When the fondue is a little thinner than you really want, add the crumbled gorgonzola and continue to stir. As the fondue thickens, finish with a little Kirsch and garnish with a dash of nutmeg.