6 ounces (150 grams) gruyère 6 ounces (150 grams) emmental 4 ounces (100 grams) comté 1 tablespoon cornstarch 1 clove of garlic, cut in half 1- 1½ cups white wine such as dry riesling or ...

Use wooden spoon to stir in the cheese in the shape of a figure 8 adding one handful at a time until each handful melts. In small bowl combine cornstarch and port wine; stir into cheese; cook briefly.

The rind is actually inoculated with the blue bacteria [that is] injected into blue cheese to make blue cheese blue. It's crazy. It's super goat-y and very aromatic and really salty from the rind.