3 cups chablis wine
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon lemon zest
1 1/2 pounds Swiss cheese, shredded
3 tablespoons all-purpose flour
3 tablespoons kirsch
1 teaspoon mace, freshly ground
1 teaspoon freshly ground black pepper
½ teaspoon ground paprika
1 loaf crusty Italian peasant bread, cut into 1½ inch cubes
Fresh vegetables of your choice.

In a stockpot placed on stovetop set to high heat, add wine, lemon juice and lemon zest. Bring to a simmer.
In a medium mixing bowl, combine the cheese and the flour. Gradually add the cheese to the simmering wine, stirring constantly, until the cheese is completely melted.
Add the kirsch and stir well to blend. Add the mace, pepper and the paprika and stir again thoroughly.
Pour in stoneware and place on slow cooker heating base. Cover and cook on High for 30 minutes.
Reduce the heat to Low and cook an additional 2 to 5 hours. Stir occasionally as the fondue cooks.
Serve with Italian bread and vegetables.