- 1 cup white wine
- 1 garlic clove, crushed
- 1 cup grated gruyere
- 1 cup grated appenzeller
- 1 cup grated emmenthaler
- 1 teaspoon cornstarch
- Large splash cherry brandy, such as kirsch
- Shaved asparagus
- Truffle oil
Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmanthaler cheeses and combine.
In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
Top with shaved asparagus and truffle oil.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.