1/2 lb. geuyere cheese
1/2 lb. emmentaler cheese
2 c. dry white wine
3 tbsp. Kirsh
1 tsp. cornstarch
Nutmeg

Rub casserole (placed on stand holding can of sterno) with clove of garlic. Put wine in pan. Heat gradually adding cheeses. Stir until melted. Add Kirsh which has cornstarch dissolved in it. Add dash nutmeg. Keep on low heat and transfer to warmed casserole for serving. With fork, dip cubes of firm French bread to coat with cheese. Serves 6.