Remove the crust from all the cheeses and smoke them cold for about 45 minutes. Use oak chips and put them in the smoker tube, do not use any other source of heat. Grate the cheeses and finely chop the chives. Molest the loaf by taking off the top, removing 2 cm from the inside and pushing in the rest with your fist. The bottom will now be super-compact. Portion out the dip materials. They will melt the cheeses! Heat the cast iron pan just past hand warm. We don't want any burn marks. Rub the pan with a crushed garlic clove. Put the pan back on the grill and add white wine. While stirring, sprinkle a large handful of grated cheese into the pan. When the cheese has melted, add another handful of cheese. Repeat until the cheese has been used up. Leave the mixture to simmer for a little while. Make a paste with 4 tablespoons of wine and the cornstarch. Stir this into the cheese mixture. Then pour the shot glass of Kirschwasser into the cheese and stir well for a short while. Some nutmeg and fresh pepper give the fondue the right flavour. Pour the cheese fondue into the bread and sprinkle some finely chopped chives over the cheese. When you have finished the cheese in your homemade bread pan, cut the bread into pieces and divide it up fairly. Or not fair, as it suits you. We have created three different fondue variations: 1. The basic fondue with some finely chopped chives as a topping. 2. We stirred in 100 grams of soft blue-veined cheese and sprinkled rosemary on top. 3. We stirred in a tablespoon of smoked paprika and sprinkled a pinch.