- 125ml white wine
- 450g gruyère, grated
- 450g cheddar, grated
- 50ml kirsch
- 1 heaped tsp cornflour
- small baguette, torn into chunks, to serve
Heat the wine in a heavy-based pan, then add the cheese, some at a time, and keep mixing. When all the cheese has melted, add the kirsch, followed by the cornflour, stirring till completely smooth.
Serve the bucket in the center of the table on hardboard with the pieces of baguette for dipping.