2 lbs. – Aged Comté cheese, cut into small cubes.
2 tbs. – All purpose flour.
1 – Garlic clove, bruised
3 c – Dry white wine
1 tbs. – Kirsch
Freshly ground Telicherry black pepper to taste
Country bread for dipping
1.Toss the cheese with flour in a medium bowl.
2.Rub the bruised garlic inside the fondue pot, then discard.
3.Pour the wine into the fondue pot, and bring to a simmer over medium heat.
4.Start adding the cubes of flour-tossed cheese about 10 or 12 at a time, stirring continuously. When the cheese has melted into the wine, add a bit more, stirring softly, until all the cheese has been added and melted.
5.Add the kirsch and stir.
6.Remove from the burner when smooth and top with a generous bit of freshly ground pepper. Serve the fondue at the table on its stand over the flame.