Place the torn Swiss cheese into a large bowl; toss with flour and set aside.
In a small sauce pan over medium heat or a fondue pot, add garlic and a splash of the wine. Cook for 30 seconds. Add remaining wine. Add cheese in handfuls, stirring in-between each addition until smooth. Stir in sherry wine, salt, Worcestershire sauce and pepper. Add additional salt if desired.
Serve warm in a fondue pot.
Serve with cut up crusty French bread, apples and a variety of vegetables for dipping.