1 clove garlic

1 Tablespoon corn starch

1 1/2 cups white wine

1 pound gruyere, sliced thin and cut in to postage stamp sized pieces

Rub the garlic over the inside of a stainless steel pot, perfuming it.

In a mixing bowl, combine the cornstarch and 1/2 cup of the wine.

Add the remaining wine to the pot and set over medium high heat. Bring to a simmer before adding the cornstarch slurry. Allow this mixture to come to a simmer before adding the cheese, a little at a time, while whisking.

Once the cheese has become melty and uniform, transfer to a vessel and serve.

I'm not telling you how to do the flaming part because it is dangerous and you shouldn't do it!