If you can’t find all these cheeses, use a mixture of Emmental and Gruyère.
4 oz. shredded Beaufort cheese
4 oz. shredded Emmental cheese
4 oz. shredded Comté cheese
1 garlic clove
1 glass of white Savoie wine, such as Apremont, or any light, delicate white wine
Baguette bread cut into 1 inch cubes several hours before eating
If you’re having the fondue at night, cut the bread into cubes in the morning. This way they will have time to dry out just enough to help them stay on the forks when dipped into the melted cheese.
At serving time, cut the garlic clove in half and rub the inside of the fondue pot with it. Add the white wine and place the pot on the stove over medium heat.When the wine is hot, add the cheese by handfuls, stirring constantly. Do not add all the cheese at once. Stir the mixture until it is homogenous. Add pepper to taste and transfer the fondue pot from the stove to the burner on the table.
Each guest sticks a cube of bread on their fork and dips it into the pot, being careful not to lose the bread!
Originally published in the January 2012 issue of France Today