8 oz Natural Swiss cheese,diced

      8 oz Gruyere cheese,diced

      2 tb Flour

      1    Clove garlic,halved

      2 c  Dry white wine

      1 tb Lemon juice

      3 tb Kirsch

           French bread,1" cubes
  Place cheese in plastic bag; sprinkle with flour. Toss until cheese is
  coated.
  Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine.
  Heat over low heat just until bubbles rise to surface (wine must not boil).
  Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring
  constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
  Pour into ceramic fondue pot over low heat. Use long-handled forks to spear
  bread cubes; then dip and swirl in fondue with stirring motion.
  NOTE: The Swiss cheese should be aged at least 6 months.