300ml Fruity White Wine
250g grated Emmental
250g grated Gruyére
200g cubed soft cheese (we used Ogleshield)
1 clove of Garlic
Salt & Pepper
Freshly grated Nutmeg
Slowly heat some of the wine with the clove of garlic in until steamy and a gentle boil.
Keep on a low heat and use a whisk to blend the cheeses as they melt. Gradually add the remaining wine slowly to the melted cheese to create the perfect consistency.
Add salt and pepper and grate the nutmeg on the top.