Savoy Three-Cheese Fondue with White Wine

What you need

• 1 clove garlic, halved
• 300 g (10 oz) comté, coarsely grated
• 300 g (10 oz) beaufort, coarsely grated, or gruyère
• 200 g (7 oz) emmental, coarsely grated
• 350 ml (1 1/2 cups) dry white wine, from Savoie if possible
• 1 tsp cornflour
• 2 tbsp kirsch, optional, or water
• black pepper, freshly ground, to taste
• 1 baguette, a day old, cut into 2-3 cm cubes

Method

Restated from the original video

1. 1

   Cut the baguette into bite-sized cubes, each with a little crust, and leave them out to dry slightly.

2. 2

   Rub the inside of a heavy fondue pot or small saucepan all over with the cut sides of the garlic.

3. 3

   Pour in the wine and heat over medium heat until small bubbles rise, 3-4 min.

4. 4

   Turn the heat to low. Add the comté, beaufort and emmental a handful at a time, stirring in a figure-eight until each handful melts before adding the next.

5. 5

   Stir the cornflour into the kirsch until smooth.

6. 6

   Stir the cornflour mixture into the cheese and cook gently, still stirring, until thick, smooth and glossy, 2-3 min. Keep it below a boil, since boiling makes it stringy.

7. 7

   Grind in plenty of pepper.

8. 8

   Set the pot over its burner at the table, keeping it at a low bubble-free heat. Spear the baguette cubes on long forks, swirl them through the cheese and stir the pot now and then as you eat.

Imported from msmarmitelover.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.