When it's cool and crisp outside there's nothing more satisfying than fondue. In this recipe, we use three kinds of cheese for a blend that's completely divine.
In a bowl combine the cheeses, cornstarch and cayenne pepper. Toss to coat evenly and set aside.
Over medium heat bring wine to boil in a heavy-bottomed pan with the garlic (if using) and then turn heat down to low for a gentle simmer. Simmer for about 5 minutes.
Begin adding the cheese mixture In 1/2 cup batches, continually whisking until smooth before adding more cheese.
Once all the cheese is added stir in the Kirsch and let the cheese cook on low, bubbling for about 5-7 more minutes or until the fondue has reached the right consistency. It should be creamy and smooth. Don't overcook or it will become stringy.
Transfer to a fondue pot set on low heat. Serve with cubes of French, sourdough or pumpernickel bread, apple and/or pear slices, crudites of broccoli and cauliflower, slices of cooked sausages or small cooked fingerling potatoes.