• 4 oz Gruyere Cheese, Shredded
• 10 oz Guggisberg Baby Swiss, Shredded
• 1 tbsp. Cornstarch
• 1/2 oz Dry Sherry
• Pinch Minced Garlic
• 6 oz White Wine
1. In a medium pot, over medium heat, saute garlic for 10 secomds. Do not brown!
2. Add white wine and bring to a boil.
3. Add the two cheeses and cornstarch, stirring constantly with a whisk until melted.
4. When the cheese is melted and smooth, mix in teh dry sherry.