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Bring white wine to a boil in a medium saucepan over moderate heat. Whisk in ½ cup of the heavy cream, 1 tablespoon of the cumin, and the garlic powder. When the cream starts to simmer, whisk in 1 cup of grated Tillamook Sharp Chedder and the cornstarch until smooth and emulsified, whisking constantly, add in another ½ cup of heavy cream. Allow the sauce to thicken, then alternate with remaining additions of cheese and cream.
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