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1
The Preparation
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2
About an hour before serving cut the bread into bite sized cubes.
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3
Shred the cheeses into a big bowl, add the corn starch and toss thoroughly so that the cheese a has a fine coating of corn starch.
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4
Crack the garlic clove and rub throughly in the fondue pot creating a thin layer of garlic juice on the pot. Don't leave any pieces of garlic in the pot and discard the clove.
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5
Pour in the wine and heat (medium) until it begins to bubble. Do not allow it to boil.
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6
Using a wooden spoon slowly stir in the cheese one handful at a time. Stir each handful until it is completely blended. Repeat until all the cheese is added. It is important to continue stirring until serving.
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7
Continue stirring until the consistency is slightly thicker than heavy cream.
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8
Add in the shot of Krisch
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9
Light the sterno on a medium setting.
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10
Place the fondue on the stand and add a touch of fresh ground pepper
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11
Let the fun begin
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12
The Consumption
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13
Place a cube of bread on your fondue fork and dip into the fondue and stir around and eat directly. Be careful not to burn your mouth.
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14
It's important to keep the heat going. If the heat should go off the cheese will turn quickly to an uneatable gooey blob.
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15
Optionally you and have a shot of Kirsch on the side to dip your bread in prior to placing in the fondue.
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16
Serve with the same wine used in the fondue.
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17
As you get to the end there will be a layer of burnt cheese in the bottom of the pot. Optionally you can crack an egg into the pot and scramble it into the burnt cheese to finish with a few bites of cheese omelet.
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18
Enjoy!
