1 clove garlic, rub inside pot
2 c. dry white wine, warm
1 lb. grated Swiss cheese
2 tbsp. cornstarch
Water to make paste
3 tbsp. Kirsch

Set the earthenware pot in hot water as you work. Pour hot wine into serving pot. Add Swiss cheese, stir continuously. Mix cornstarch with cold water to make paste. Add paste to brew. Stir until creamy. Add 3 tablespoons Kir (or Kirsch) needed to bind the mixture so it adheres to bread when dipped. Dip bite-size pieces of French of Italian bread with a bit of crust on piece into cheese mixture.