1 lb Gouda cheese

    1/4 c  White wine, dry

      2 tb Butter

      2 ts Kirsch

    1/4 c  Flour

           Bread, cubed
  1 1/2 c  Milk

           Pepper to taste
      2 ts Garlic, finely chopped

    1/8 ts Nutmeg

   1. Grate the cheese.

   2. Melt the butter in a saucepan and add the flour, stirring with a wire

  whisk. Add the milk, stirring rapidly with whisk. When blended and smooth,
  add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3.
  Serve hot with bread cubes for dipping. If the sauce is to be used over
  vegetables, omit the kirsch.