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

Read the recipe on Food52.com