Traditional Swiss Cheese Fondue

1-2 loaves crusty french/Italian style bread cut into 1 inch cubes
(this can be done hours in advance so that bread has a chance to dry a
bit, or you can use day old bread) 
2 quart pot (preferably stoneware)
1 clove garlic 
2 cups Dry White wine such as a Chablis 
one half pound Gruyere Cheese 
one half pound Emmenthaler (or Swiss) Cheese 
3-4 Tablespoons flour 
1/4 cup Lemon Juice 
2-3 tablespoons Kirsch (Cherry Brandy) 
Nutmeg and Pepper to taste

Grate Cheese into a bowl, Sprinkle in flour and mix and set aside.
Slice Garlic in half and rub the inside of pot with garlic until
coated.  Chop garlic finely and set aside.  Pour in the wine and heat
until small bubbles begin to form.  Through in garlic, add Cheese by
the handful, stirring constantly, allowing each handful to melt and be
assimilated.  Add lemon juice and Kirsch continuing to stir constantly
as fondue begins to bubble lightly.  Add pepper and nutmeg to taste.
Place on fondue warmer if available, pierce bread with fondue forks,
dunk bread into cheese, stir, enjoy!  Some of the Cheese may tend to
form a burnt layer on the bottom of the pan, when this is peeled off,
it is considered a tasty treat.  Serve with salad as an appetizer, and
with small pickles and cocktail onions on the side.  Do NOT drink cold
drinks, instead a hot herbal tea with the meal will help the melted
cheese digest.