1. 7 oz [there are 8 oz in a cup] of grated Gruyère cheese;
2. 7 oz of grated Emmenthal cheese;
3. 7 oz of grated Comté cheese;
4. 2 3/4 cups dry white wine;
5. A pinch each of paprika, cayenne, white pepper and cracked black pepper;
6. 2 tbs corn starch;
7. 2 tbs of Kirsch;
8. 1 baguette loaf;
9. 1 garlic clove.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    

1. Rub the interior of the heat-proof fondue casserole with a peeled and crushed garlic clove;
2. Mixed the Kirsch and corn starch into a viscous paste;
3. Cut the baguette into mouth-sized cubes [1 in cubes];
4. Pour the wine into the casserole and place on a hot flame to bring to a boil; 
5. Add the cheese and spices.  Lower the flame, continually stirring the casserole's contents with a wooden spoon.  When the cheese has melted, add the Kirsch and stir vigorously for 3 minutes;
6. Place the casserole on an alcohol warmer, making sure that the flame is as low as possible;
7. Serve the fondue with the cubes of baguette and long fondue forks.

For Fondue Bernese, switch Reisling for the dry white wine and replace the Comté cheese with additional amounts of Gruyère and Emmenthal.  Substitute 3 grates of fresh nutmeg, together with a pinch of cracked, black pepper, for the spices.

Remember, in the adjacent Swiss Romande, the law mandates that anyone loosing their cube of bread, while stirring it in the fondue with their fork, must passionately kiss all those of the opposite sex at the same table.

You can substitute a mild liquor for the Kirsch.  My favorite substitution is the Spanish Liquor 43.