Fondue Savoyarde

Instructions

1. Prepare the cheeses
   Grate all cheeses and combine them in a large bowl. Toss with the cornstarch to coat evenly, which will help prevent the cheese from separating during melting.
2. Prepare the fondue pot
   Rub the inside of a fondue pot or heavy-bottomed saucepan thoroughly with the cut sides of the garlic clove. Leave the garlic in the pot for extra flavor if desired.
3. Heat the wine
   Pour the white wine into the pot and heat over medium heat until it begins to simmer gently, but not boil. This should take about 5 minutes.
4. Add the cheese
   Reduce heat to medium-low. Add the grated cheese mixture handful by handful, stirring constantly in a figure-eight motion with a wooden spoon until each addition is completely melted before adding more. This gradual process ensures a smooth fondue.
5. Add kirsch and seasonings
   Once all cheese is melted and smooth, stir in the kirsch. Season with freshly ground black pepper and grated nutmeg to taste. If the fondue is too thick, add a little more warm wine; if too thin, add more grated cheese.
6. Serve immediately
   Transfer the pot to the fondue stand with a heat source underneath to keep it warm and bubbling gently. Arrange bread cubes, boiled potatoes, and apple slices on a platter around the fondue pot. Provide long fondue forks for dipping.