All the way from the Savoy region of France, comes a variation on a fine eating tradition.

INGREDIENTS:
12 ounces Tomme cheese or Beaufort, grated
12 ounces Gruyere cheese, grated
12 ounces Emmental cheese, grated
6 glasses of dry white wine
2 shots kirsch liqueur
1 clove garlic, peeled and crushed
White pepper
1 or two baguettes or one large loaf of French bread
1 egg

DIRECTIONS:
One day ahead of making the fondue, cube the bread and allow it to dry at room temperature. Rub the bottom and sides of the fondue pot with garlic. Add the wine. On a stove-top or grill burner slowly bring to a soft boil. Add cheese stirring slowly with a wooden spoon.

Before the cheese is completely smooth, remove from burner and place on your lit fondue burner. Season with white pepper and add the kirsch liqueur stirring carefully. When cheese has melted and the mixture is smooth and creamy. Serve cubes on bread on fondue forks.

When cheese is almost gone, break the raw egg into the and stir quickly into the cheese. Allow to cook for about a minute add as many bread cubes as you may have left over and turn into the cheese and egg mixture. Extinguish the burner or remove from heat and serve the mixture with forks or on knife ends.