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Ingredients
serves 4
7 oz [there are 8 oz in a cup] of grated Gruyère cheese;
7 oz of grated Emmenthal cheese;
7 oz of grated Comté cheese;
2 3/4 cups dry white wine;
A pinch each of paprika, cayenne, white pepper and cracked black pepper;
2 tbs corn starch;
2 tbs of Kirsch;
1 baguette loaf; 1 garlic clove.
Method
1. Rub the interior of the heat-proof fondue casserole with a peeled and crushed garlic clove;
2. Mixed the Kirsch and corn starch into a viscous paste;
3. Cut the baguette into mouth-sized cubes [1 in cubes];
4. Pour the wine into the casserole and place on a hot flame to bring to a boil;
5. Add the cheese and spices. Lower the flame, continually stirring the casserole's contents with a wooden spoon. When the cheese has melted, add the Kirsch and stir vigorously for 3 minutes;
6. Place the casserole on an alcohol warmer, making sure that the flame is as low as possible;
7. Serve the fondue with the cubes of baguette and long fondue forks.
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