In a saucepan bring the following to 90 c.
250 gm grated Gruyere cheese.
250 gm grate Emmental cheese or Comte cheese.
250 ml white wine.
15 ml kirsch.
1 heaped teaspoon Dijon mustard.
1 or 2 cloves.
A pinch of nutmeg.
Thicken with 1 tablespoon of cornflour to stop if from separating.
Serve with 1 cup of cream added ocasionally and some of the following:
bread.
beef raw.
seafood raw.
celery.
carrot.
