200 g
ripe Gruyère cheese
100 g
ripe Appenzeller cheese
100 g
ripe Swiss Emmental cheese
1
cloves of garlic
200 ml
dry white wine
2 ts
cornstarch
400 g
white bread
pepper
nutmeg
Kirschwasser
400 g
ripe Gruyère cheese
200 g
ripe Appenzeller cheese
200 g
ripe Swiss Emmental cheese
2
cloves of garlic
400 ml
dry white wine
4 ts
cornstarch
800 g
white bread
pepper
nutmeg
Kirschwasser
600 g
ripe Gruyère cheese
300 g
ripe Appenzeller cheese
300 g
ripe Swiss Emmental cheese
3
cloves of garlic
600 ml
dry white wine
6 ts
cornstarch
1200 g
white bread
pepper
nutmeg
Kirschwasser