I make something similar to this recipe. I use 3 cups Swiss and 1 cup cheddar for a better flavor to the cheese. I do not use garlic and nutmeg as I do not like the flavors of these spices, nor do I use the Kirsch. I use a sweeter white wine called Rhine and instead of tossing the cheese with the flour, I take the flour and mix it with a tablespoon of Rhine and use that to thicken my fondue. I like the added dimension of flavor that the cheddar and the Rhine adds to this fondue. This came from a recipe that came with a 70's set my mother got as a gift. Also, my Mom oven toasted her cubed bread to help it hold up to the cheese. Hope someone tries this recipe, it is very, very good. My daughter who does not use alcohol uses the chicken broth and loves it.