Butter the caquelon so that the cheese doesn’t stick. Grate the three cheeses and mix them. Pour a glass and a half of white wine (about 300 ml) into the caquelon, pepper.
Heat over medium heat until the white wine emits visible vapors.
Over low heat, add the cheese little by little, stirring constantly. When all the cheese is melted (you get a creamy consistency), place the caquelon on the table heater. Add a small glass of Kirsch (very little is enough). Pepper to taste. Serve with bread cubes.