Technical Stages :

• Cut the bread in 2 to 3 cm-thick (0,79 to 1,18 inches) cubes.
• Dissolve the potato flour in kirsch.
• Peel the garlic clove and brush it on the sides of a fondue pot until nothing is left of it.
• Mince the cheeses, and put without packing in the pot.
• Cook the cheese over low heat, constantly and slowly stirring with a wooden spoon, gradually pouring half of the wine. Add then the kirsch and potato flour, and finally the remaining wine.
• When the mix is completely melted, add a lot of pepper.
• Put the pot on a little stove in the center of the table.
• Dip in the fondue the bread cubes spiked on the tines of a fork.
• Note:
• • Purist will prefer "Poilane" bread.