The Fondue Savoyarde

[sabine]

The Fondue Savoyarde

12 oz. Emmental cheese
12 oz. Beaufort or other Gruyere cheese
12 oz. Tomme cheese
6 glasses dry white wine from Savoy
1/2 glass kirsch liqueur
1 clove garlic, peeled and crushed
white pepper
1 or 2 loaves French bread, white
1 egg

Level: Easy Serves: 6
Time 1 h

On the day before or the morning of the meal, cube the bread, and leave it out to let it dry a little.

Remove cheese crust and shred all the cheeses. 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 fondue burner.

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.

Note: The amount of bread will vary depends on how hungry you are, figure a large handful per person, better too much than not enough.
Suggested wine from Savoy l' Apremont, le Chignin or le Crepy.

Options: Assess penalties for losing bread in the fondue.

the option part is the most fun aspect fo the recipe