• 3/4 cup grated gruyere cheese
  • 3/4 cup emmentaler cheese
  • 1/2 cup brie cheese, rind removed
  • 2 ½ tablespoons flour
  • 1 clove of garlic, quartered
  • 1 cup dry white wine
  • 1 teaspoon lemon juice
  • salt and pepper

Passo a passo

  1. In a medium sized bowl, combine the three cheeses and toss with the flour.
  2. In a deep heavy bottomed pot with high sides, add the garlic and wine. Heat over medium heat until hot, but not boiling. Stir in the lemon juice.
  3. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce.
  4. Season with salt and pepper.