In a small pot or fireproof dish well greased with melted butter, heat the gruyere1 and the white wine together; beat the mixture constantly over a mild heat until it is the consistency of thick cream.
Add the kirsch just before serving in the same dish.
This is best done in a chafing dish over a methylated-spirit stove which will keep the cheese bubbling hot on the table until it is eaten.
Serve the bread separately, so that guests can wipe up the creamy mixture with it off their piping-hot plates.
Note: This dish comes from the Alps.
Most people spear a piece of bread with a fork and dip this into the bubbling cheese in the chafing dish—turning the fork as they dip—and then just eat it.
Inelegant but delicious.