- 1 garlic clove, whole
- 250ml dry white wine
- 350g Emmental, cubed
- 400g Comté, cubed
- 300g L’Artisan Mountain Man, rind removed and cubed
- 2tsp kirsch, optional
- bread, to serve & dip
- Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.
- Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.
- Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.