8 oz Emmenthal cheese, finely grated
1 tbsp cornstarch
1/2 cup dry white wine
1/4 cup dry sherry
1 tbsp cornstarch
1/2 cup dry white wine
1/4 cup dry sherry
- Mix cheese and cornstarch together until well-combined
- Put wine and sherry in the top of a double boiler, with boiling water in the bottom half, and heat set to maintain a rigorous boil
- Heat the wine and sherry until very hot
- Add about 1/5 of the cheese and stir vigorously with a wire whisk until melted
- Continue this process until all the cheese has been added
- At this point the sauce will be thick and ready to serve, although it will keep nicely, covered, over low heat for 30 minutes or so
- Remember to stir vigorously before serving
- Serve with fresh cubes of French bread to dip into the sauce