Savoyard Fondue

Preparation:

Preparation: Rub the inside of a terracotta pot or that of a special fondue set with a clove of garlic. After removing the crust from the Emmenthal, cut it into cubes, collect them in the garlic-scented pan, cover with the wine and leave to rest for 3 hours. In a cup, mix the starch with the Kirsch. Place the container with the cheese on the fire and heat over moderate heat, stirring constantly. When the cheese is completely melted, slowly add the starch-Kirsch mixture and mix again until you obtain a smooth, medium-density cream. Before removing the container, adjust the salt and pepper in moderation. Serve the fondue immediately in small pans kept warm with cubes or with lightly toasted bread triangles. Accompanying wines: Valle D'Aosta Torrette DOC, Chianti Classico DOC, Pollino DOC.