A recipe by Julie Van Rosendaal
In a medium bowl, toss the grated cheese with the flour.
In a medium-large saucepan, bring the wine, beer or milk to a simmer.
Add the cheese mixture in handfuls, stirring to melt the cheese after each addition.
When the cheese is melted and smooth, serve immediately with cooked sausages, roasted potatoes, crêpes, toast, soft-boiled eggs—anything goes well with cheese.