1 small garlic clove, peeled
16 oz Gruyere cheese cut into 1 inch pieces
8 oz Emmenthal cheese cut into 1 inch pieces
2 T cornstarch
2 c dry white wine
1/2 t Tabasco sauce
2 T Kirsch

In a food processor with the metal blade and motor running, drop in the garlic and process until finely chopped.  Add the cheese and cornstarch, pulse twice and then process for 10 seconds until finely chopped.  Scrape down the sides.

Bring the wine to a boil over medium-high heat.  With the motor running, pour the hot wine through the feed tube and process until smooth about 10 seconds.

Return the mixture to the pan and cook over medium heat, stirring often until it thickens enough to coat a spoon heavily and any graininess has disappeared, about 3 - 5 minutes.  Stir in Tabasco and Kirsch.

Adaption:  The Pleasures of  Cooking,  periodical by Cuisinart