Ingredients
- 125ml white wine
- 450g gruyère, grated
- 450g cheddar, grated
- 50ml kirsch
- 1 heaped tsp cornflour
- small baguette, torn into chunks, to serve
Method
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Heat the wine in a heavy-based saucepan, then add the cheese, a handful at a time, and keep stirring. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring until completely smooth.
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Serve the pan in the middle of the table on a wooden board with the chunks of baguette for dipping.