To serve six persons
Ingredients
- 12 oz shredded Emmenthal cheese
- 12 oz shredded Gruyére
- 12 oz Tomme or Beaufort cheese once again shredded
- 6 glasses of regional dry white wine
- 1/2 glass of kirsch liqueur
- 1 clove garlic peeled and crushed
- White pepper
- One egg
- 2.or 3 baguettes whole-wheat or white
Preparation
- On the day before cube the bread and leave to dry and crisp a little
- One the day itself, select a cast iron or earthenware pot or cast iron saucepan and rub the sides with the garlic
- Pour the wine into the pot and place on the stove over medium-high heat
- Bring the wine to the boil add the cheese and stir slowly with a wooden spoon
- Before the cheese is full melted, remove the pot from the stove and place on a lighted fondue burner
- Season with pepper and add the kirsch whilst stirring
- Once the cheese has entirely melted, serve with bread and fondue forks.
- If the cheese bubbles reduce the heat immediately
- When the cheese is almost gone (less than a cupful left), break the raw egg into the pot and stir rapidly with cheese
- After one minute dump the remaining bread into the pot and stir together
- Turn off the burner and enjoy what is left!
