The Mouse Hole’s owners, Mekala Kennedy and Nathan Sauceda-Halliday, suggest pairing this melty party treat with cremini mushrooms marinated in olive oil, vinegar, and herbs or slices of Montoya Orchard apples pickled in a brine with white wine and nutmeg.

  • 1 garlic clove, peeled
  • ⅓ pound Gruyère, grated
  • ⅓ pound Emmentaler, grated
  • ¼ pound raclette, grated
  • 1 tablespoon cornstarch
  • ⅓ cup white wine
  • 1 teaspoon fresh lemon juice
  • Fresh ground black pepper, to taste
  • Fresh grated nutmeg, to taste

Serves 4-6

1. Rub a small, heavy-bottomed saucepan with the peeled garlic clove. Discard the clove.

2. Combine all cheeses in a mixing bowl. Toss with the cornstarch, coating the cheese evenly.

3. Heat the white wine and lemon juice over medium-low heat, until bubbles just begin to form on the bottom of the pot.

4. Add the cheese in 3 parts, stirring constantly, until fully melted (about 5 minutes).

5. Remove from heat and stir in black pepper and nutmeg. Serve immediately.

This recipe originally appeared in “A Slice of Mañana” by Sarah Mock.