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Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
Use the cheeses suggested or any other mixture of hard and soft cheeses you might fancy.
Grate the Gruyère and the Emmental, but cut the Vacherin into small pieces. Place all the cheese into an enamelled or flameproof earthenware pot. Add the garlic, wine, lemon juice and a good scraping of nutmeg. Mix the cornflour to a smooth paste with the kirsch and stir into the pot. Bring the mixture slowly to the boil, stirring all the time. Turn down the heat and simmer softly for 4 minutes