12 oz. Emmental cheese, shredded
12 oz. Beaufort (or other Gruyere) cheese, shredded
12 oz. Tomme cheese
6 glasses dry white wine
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
1 or 2 loaves French bread, wholewheat or white
On the day before or the morning of the meal, cube the bread, and leave
it out to let it dry a little.
Rub the bottom and sides of an earthenware pot or cast iron saucepan
with the garlic. Pour wine into pot and place on stove over medium-high
heat. Bring wine to boil, add cheese and stir slowly with a wooden spoon.
Before cheese is fully melted, take pot off the stove and place on a lighted
Season with pepper and add kirsch while stirring. Once cheese has entirely
melted. Serve with bread and fondue forks, stirring occasionally. If cheese
bubbles rapidly, turn down heat.
When cheese is almost gone (maybe 3/4 cup left), break a raw egg into
the pot and stir rapidly with the cheese. After a minute, dump remaining
bread into pot and stir together with cheese and egg. Then turn off the
burner and enjoy what's left.