Fondue from Savoie
0.88 pound of Compte
0.88 pound of Abondance
0.88 pound of Beaufort
(if you don’t find those cheeses, you can replace them with Gruyere, Tomme or any other cow cheese with hard crust)
40 cl dry white wine from Savoie (Apremont)
1 teaspoon of cornstarch
1 clove of garlic
2 cl of kirsch
Nutmeg
Pepper of the mill
Remove the crusts and grate the cheeses (or dice). Rub the casserole with a clove of garlic. Pour wine and heat until it starts simmering. Add the grated cheeses and let melt over low heat without stopping to stir with a wooden spatula to homogenize the fondue. In a bowl, dilute the cornstarch with the kirsch and add the mixture to the cheese. Thoroughly incorporate to obtain a creamy texture. Season with freshly grated pepper and freshly grated nutmeg. Serve with country bread cut into cubes (use the bread of the day before, it’s better!)