Instructions: Wipe mixing pan with garlic. Take two types of Swiss cheese - graded (sic)

Emmenthaler & Gruyere 150 grams per person and one glass dry white wine.

Add pepper, salt, and nutmeg. Over a low fire stir with a wooden spoon until the cheese is melted. Then add one table-spoon of corn flour to cheese while increasing the flame. Stir until it is at cream sauce consistency. Before serving (over a small fire) add one small glass of Kirsch, distilled cherry water, to your cheese sauce. Viel Gluck, W. Buholzer - Holenstein Old Swiss House Luzern NOTES To Busy from W. Buholzer - Holenstein, Old Swiss House, Luzern NOTES

From Lou: This is a recipe that was given to my husband many years ago when he was a young man visiting friends in Switzerland. It is delicious

(and authentic)

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