12 oz Grafton Cheddar Cheese
4 oz Gruyere Cheese
1 cup Sauterne
1 tsp lemon juice
1 tsp corn starch

Grate both cheeses into a bowl. Sprinkle cheese with corn starch and mix.

Heat sauterne and lemon juice to a slight boil and slowly add cheese, stirring frequently until smooth.

Keep warm and serve as a dip with French or Italian bread, quartered into small pieces, leaving a piece of crust on each piece.

Andrea Booth
Wax Room