1 (6 to 8 ounce) French baguette
1/2 pound aged Swiss cheese or combination of Swiss and Gruyère cheese
1 tablespoon all-purpose flour
1 garlic clove
1 cup flat champagne (more if necessary)
Salt and black pepper, freshly ground, to taste
Nutmeg, freshly ground, to taste
2 tablespoons kirsch or plain brandy
Crisp bread by heating, uncovered, in a 350°F oven for 5 to 10 minutes. Cool. Cut into 1-inch cubes, leaving a side of crust on each cube. Set aside in a serving basket.
Coarsely shred cheese and toss with flour to coat evenly. Prepare fondue in a fondue pot, or in a medium stainless steel, enamel, earthenware, or nonstick saucepan. Cut garlic clove in half and rub entire inner surface of pot with cut sides.
Heat flat champagne in pot over low heat. When bubbles begin to rise to the surface, begin adding cheese, one handful at a time, to hot champagne. Stir constantly with a wire whisk until melted (it is traditional to stir in a figure-8 motion). Each handful must be completely melted before the next is added. When all of the cheese is melted, season lightly with salt, pepper, and nutmeg. Taste, and adjust seasonings as desired.
Blend in kirsch or brandy. Cook gently, stirring constantly, about 30 seconds. Fondue must be kept warm.
To eat, push tines of fork through soft side of bread into crust. Dip bread into fondue, stirring around bottom of the pot. Lift fork and twirl to remove without dripping. Cool slightly on plate before eating from fork. As fondue thickens, blend in small amounts of warmed flat champagne. Makes 2 servings.