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In a large saucepan, heat the wine and garlic to simmer.
Combine the Gruyere and Swiss cheese and flour in a large bowl and slowly add the mixture to the wine.
Stir constantly until the cheeses are completely integrated and melted. Add the Kirsch and stir.
Pour the saucepan contents into the Crock-Pot® slow cooker and sprinkle with the nutmeg. Cover, cook for 1 hour.
Thoroughly mix the fondue, replace the cover and cook an additional 2 -3 hours until thoroughly melted and heated through.
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