Use the cheeses suggested or any other mixture of hard and soft cheeses you might fancy.
Grate the Gruyère and the Emmental, but cut the Vacherin into small pieces. Place all the cheese into an enamelled or flameproof earthenware pot. Add the garlic, wine, lemon juice and a good scraping of nutmeg. Mix the cornflour to a smooth paste with the kirsch and stir into the pot. Bring the mixture slowly to the boil, stirring all the time. Turn down the heat and simmer softly for 4 minutes. Season well with freshly ground pepper and transfer to a candle or spirit burner on the table.
The fondue should be stirred by the eaters while the dish is being consumed, with forks or spears holding the cubes of bread. This will avoid curdling and bottom burning. When you are nearing the end you will find a delicious crust on the bottom of the pot which is a great treat. You will only need a salad and some fruit after this rich affair.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.