This fabulous recipe comes from Saveur Magazine! Delicious! This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland. <br /> <br />2 1/4 cups sparkling <br /> white wine <br />1 tbsp. cornstarch <br />4 cloves garlic, halved <br /> lengthwise <br />1 lb. Gruyère, grated <br />1 lb. Vacherin Fribourgeois or <br /> Appenzeller, grated <br />2 tbsp. cognac or French brandy <br />1/4 tsp. baking soda <br />1 tbsp. fresh lemon juice <br />Kosher salt, to taste <br />Day-old country-style bread, cubed

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