This cheese fondue recipe hails from Restaurant Le Pre Catin in Bonneval Sur Arc, Savoy, France ... Fondue is wonderfully social, as it provides a sharing and interexchanging bond and for a special occasion, cheeseaholics and / or vegetarians who eat cheese can fully participate ... Serve a green salad afterwards and a shot of Kirsch clear cherry liquor ... Enjoy ... Margcata. 6 SERVINGS ... 9 ounces of Beaufort cheese or Emmenthal grated 9 ounces of Comté or Gruyère cheese grated ( original Swiss - Lake Geneva area recipe uses Guyère ) 2 tblsps of all purpose flour 1 1/2 cups of dry white wine ( Le Pre Catin used Chignin Bergeron White Wine ) 1 tblsp Kirsch ( Clear Cherry Brandy ) Pinch of Nutmeg Salt and Grinded Black Pepper to taste 2 large French baguettes cut into cubes 1/4 inch each 1) toss cheeses with flour in a large bowl 2) Bring wine to simmer in a fondue pot or large sauce pan over medium heat 3) add a handful of grated cheese and whisk until melted 4) Repeat with all the grated cheese until the mixture is totally smooth 5) Mix in the Kirsch Brandy and a hefty pinch of Nutmeg 6) Add salt and black pepper to taste 7) Whisk until bubbly 2 minutes or so Set fondue pot over candle or heat 9) serve with bread cubes on skewers 10) to reduce fat content, serve with white wine Chigin Bergeron or a Fermented Chardonnay, a variety of apples, grapes and pears. 11) Serve a green sorrel and arugula salad to wash the palate and a snifter of Kirsch afterwards.