Fondue au fromage

This Swiss dish is also popular in the Alpine regions of France (never mind its cyclical comebacks in the States). It is made by melting a mixture of Gruyère or Comté cheese with white wine until smooth, and flavoring it with kirsch and garlic (often only by rubbing a clove against the inside of the pot before melting the cheese). The fondue is served with chunks of bread for dipping.