Ingredients
8ozSwiss cheeseor Emmental, shredded
4ozGruyere cheeseshredded
1clovegarlic
1cupdry white wine
1tbspcornstarch
1tbspkirschor sherry, optional
⅛ tspnutmeg
pinchpepper
1french breadloaf, for dipping
Preparation
Cut the clove of garlic in half then rub the inside of your saucepan with the garlic. Discard the clove (or save for another use).
Add wine, then bring to a low simmer.
Toss all shredded cheeses with cornstarch in a bowl, then set aside.
Reduce heat to medium-low then add the cheeses a small handful at a time until melted.
Stir in a figure 8 pattern until smooth before adding more cheese.
Add in the kirsh, nutmeg, and pepper, then heat through.
Serve warm with bread for dipping.
