Fondue Savoyarde

Ingredients

• 300 gBeaufort — grated
• 300 gComté — grated
• 200 gEmmental — grated
• 300 mldry white wine
• 1 clovegarlic — halved
• 1 tbspkirsch
• 1baguette — cubed for dipping
• to tastefine salt and black pepper

Method

1. Begin by preparing the cheeses. Grate 300 g of Beaufort, 300 g of Comté, and 200 g of Emmental using a box grater. This ensures the cheese melts evenly and smoothly. Cut a baguette into bite-sized cubes, as these will be used for dipping into the fondue later.
2. Peel and halve a clove of garlic. Rub the cut sides of the garlic around the inside of a fondue pot or a heavy-bottomed saucepan. This step infuses the pot with a subtle garlic aroma, which will enhance the flavor of the fondue.
3. Pour 300 ml of dry white wine into the prepared pot and place it over medium heat. Heat the wine until it is just below boiling, when small bubbles start to form around the edges. This will help to meld the flavors of the wine and cheese.
4. Gradually add the grated cheeses to the pot, stirring constantly with a wooden spoon in a figure-eight motion. This technique helps prevent the cheese from clumping and ensures a smooth, creamy texture. Continue stirring until the cheese is fully melted and the mixture is homogenous.
5. Once the cheese has melted, add 1 tablespoon of kirsch to the pot. Stir well to incorporate the kirsch, which adds a subtle depth of flavor to the fondue. Season with fine salt and black pepper to taste, keeping in mind that the cheese is already salty.
6. Reduce the heat to low and maintain the fondue at a gentle simmer. The fondue should be creamy and smooth, with a glossy sheen. If the mixture is too thick, add a splash more wine to adjust the consistency.
7. Taste the fondue and adjust the seasoning if necessary. Serve immediately with the cubed baguette, encouraging diners to dip and swirl the bread in the fondue to capture the rich, cheesy sauce. Enjoy the fondue while it's warm and the textures are at their best.