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 pan. Discard the garlic; add the wine and the lemon juice to the pan, and bring to a simmer.
