Bring shredded Gruyere or Swiss cheese to room temp. Toss cheese with flour; set aside. Rub inside of fondue pot with garlic halves, then discard garlic. In medium saucepan heat wine over med heat until small bubbles rise to surface. Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheeese melts before adding more. Stir till mixture bubbles gently. Stir in kirch or sherry, nutmeg and white pepper. Transfer cheese mixture to a warmed fondue pot and keepmixture bubbling gently. Serve with bread cubes and/or raw veggies.
Note :- For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of wine.
(For an Onion-Cheese Fondue variation, prepare with ingredients as given above AND stir in 1/2C. sliced green onion and 1/2C. shredded carrot into the cheese mixture with the kirch or sherry.)