Grate 7 oz (200 g) cheese. A half of the cheese pour with boiling milk and boil until homogeneous. Pour this mass in thin stream in the rest of the cheese, stirring. Warm until stiffens.

Chop mint, season with salt, add cheese mass and bring to a boil.

Dice coarsely 2/3 lb (300 g) cheese, put in the plates in heaps, pour with the cheese mass and top with mint.