Ingredients

The following ingredients have 2 Servings
  • 1/2 cup dry white wine
  • 1 garlic clove, crushed
  • 6 ounces Gruyere, grated
  • 6 ounces Emmenthaler, grated
  • 2 teaspoons cornstarch
  • 1 tablespoon kirsch or brandy
  • Shaved scallions, for serving

Instruction

  • Place the wine and garlic in a small saucepan and bring to a simmer over medium heat. Add the Gruyere and Emmanthaler cheeses. Cook over medium heat, stirring occasionally, until the cheeses begin to melt, about 4 minutes.
  • In a small bowl, whisk together the cornstarch, kirsch or brandy and 1 tablespoon water until the cornstarch is dissolved. Add to the cheese mixture and continue to cook, stirring occasionally, until silky smooth, 5 minutes more. Season with salt and pepper and serve immediately alongside cubed bread, boiled potatoes, sliced meats, and pickles.