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Ingredients

• 12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups)
• 12 ounces shredded Gruyère or Comté cheese (about 5 cups)
• 3 tablespoons cornstarch or all-purpose flour
• 2 teaspoons ground mustard
• 1 medium garlic clove, halved
• 1 1/2 cups dry white wine
• 1 tablespoon Kirsch (optional)
• 1 (8-ounce) dry salami, peeled and cut into medium dice, for dipping
• 1 baguette, large dice, for dipping
• 1 pound new potatoes, boiled, cooled, and quartered, for dipping

Description

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