1 pound 2 ounces of Emmentaler cheese 3 tablespoons of cornstarch 1/2 teaspoon of salt 1/4 teaspoon of finely ground pepper Freshly grated nutmeg 2 cups of buttermilk 1 clove garlic, halved
Grate the cheese and mix with cornstarch, salt, pepper and nutmeg. Combine the buttermilk and garlic in pot and heat slowly. Discard the garlic. Add the cheese mixture a handful at a time, stirring constantly until melted. Transfer to warmer.
