- For 6 servings:
- 400 g (14 oz) Vacherin Fribourgeois
- 400 g (14 oz) Swiss Gruyère
- 400 g (14 oz) Appenzeller
- 750 ml (1 1/3 pints or 3 cups) dry white wine
- 2 cloves of garlic
- 50 ml (3 tablespoons) of Kirsch
- 5 g (1 tsp) corn flour
- A pinch of nutmeg
- 4 French bread baguettes (a little stale)
Rub the inside of the fondue pot with the cloves of garlic, then chop the garlic into small pieces.
Pour in the white wine and heat gently until it simmers.
Grate the 3 cheeses. Add them to the white wine, stirring continuously until completely melted. Leave to simmer for a few minutes.
Mix the corn flour with the Kirsch in a bowl. Pour into the pot and blend in to thicken the fondue.
Grate the nutmeg, and add to the pot with ground pepper. Mix well.Cut the bread into large cubes. Light the burner on a low heat and place the fondue pot on its stand. Dip the cubes of bread in the fondue.