From: Chef Terrance Brennan, Artisanal Fromagerie & Bistro, New York City. Yield: 8-10 servings Ingredients: 1 clove garlic 1 cup dry white wine 1 Tbsp. fresh lemon juice 2 Tbsp. Kirschwasser 1 Tbsp. cornstarch 2 cups shredded domestic Emmental Cheese 2 cups shredded domestic Gruyere cheese pinch of freshly grated nutmeg as needed, sea salt and freshly ground blackpepper Directions: Vigorously rub the garlic clove around the inside of a medium-size heavy-bottomed sauce ...
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