Fondue Savoyarde.

Ingredients to include:

6 ounces Beaufort or other Gruyere cheese
6 ounces Tomme de savoie cheese
6 ounces Emmental cheese
1.5 cups dry white wine from Savoy
1/8 cup kirsch liqueur
1 small clove garlic, peeled and crushed White pepper
1 loaf white French bread, cubed

Preparation:

On the day before or the morning of the meal, cube the bread, and leave it out to let it dry.
Remove cheese crust and shred all the cheeses. Rub the bottom and sides of an earthenware pot or cast iron saucepan with the garlic. Pour wine into pot and place on stove over medium-high heat. Bring wine to boil, add cheese and stir slowly with a wooden spoon. Before cheese is fully melted, take pot off the stove and place on a lighted fondue burner.
Season with pepper and add kirsch while stirring. Once cheese has entirely melted, serve with bread and fondue forks, stirring occasionally. If cheese bubbles rapidly, turn down heat.