Remove the peel from the garlic cloves, put them together with the chili pepper in the caquelon form and fill with wine. Bring to the boil, crushing the garlic with a fork so that the fragrance can escape more easily, but the garlic cloves fish themselves conveniently out of the saucepan before stirring in the cheese.
Grate or dice the cheese and add to the gently simmering wine form. Let it melt over a mild fire, stirring and being careful that the cheese mixture does not get too hot! As soon as it gets too hot, the egg white and fat components separate – the lighter fat settles on the surface and can never be mixed repeatedly. The cheese cream is ruined beyond repair.
As soon as the cheese begins to form a homogeneous cream, mix the Maizena (cornstarch) with the kirsch – there should be no lumps! – and stir into the mixture. Later, gently roll and stir repeatedly until the cream is smooth. Season with pepper and nutmeg, if desired also with cayenne or chili spice.
Garlic clove rubbed out to impart a hint of it to the cheese. But that was back in the days when the cook was advised to bite into a clove of garlic and douse the baking dish. Too much garlic was considered vulgar.
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