- 2 cloves of garlic, cut in half
- ½ cup white wine
- Juice of half a lemon
- ½ pound Gruyère, cubed or grated if you have time,
- ½ pound Emmentale, cubed or grated if you have time
- Pinch of flour
Rub the cloves on the bottom and sides of a small pot. Over medium heat, add the wine and lemon juice to the pot and simmer. Then add the cheese cubes gradually. As the cheese begins to melt, add in the flour and stir to combine in a zigzag pattern (not in a circle), until it’s thick and creamy, cooking for about 5-8 minutes. Make sure not to let it boil. Remove from heat and keep warm over a flame.