Fondue Savoyarde

Method

Rub the fondue pot or caquelon with the halved garlic clove. Pour the white wine into the pot and heat gently over a medium flame until small bubbles begin to rise. Mix the cornflour with the kirsch to form a paste, then stir this slurry into the warming wine. Add the grated Emmental and Beaufort cheeses gradually, stirring constantly in a figure-eight pattern with a wooden spoon to ensure smooth melting. Once these cheeses have incorporated, add the cubed Reblochon cheese, continuing to stir gently and continuously. Season with white pepper, nutmeg and sea salt to taste. The mixture should be creamy and consistent; if too thick, add a splash of warmed wine; if too thin, blend additional cornflour with kirsch. Transfer to the fondue burner and maintain a gentle, steady heat throughout serving, stirring occasionally to prevent separation. Serve with bread cubes, boiled potatoes and Savoie ham for dipping.