Ingredients
- 200g Gruyère
- 200g Vacherin or Emmental
- 1 garlic clove
- 200ml dry white wine
- Kirsch
- Cornstarch
- Crusty bread
Method
- 1
Rub pot with garlic; warm wine.· 3m
- 2
Add cheese in handfuls, stirring in a figure-8.· 10m
- 3
Stir in kirsch slurry to bind.
- 4
Serve over a burner with bread cubes.