3 small crottins de Chavignol, or about 7 ounces Montrachet cheese
3 1/2 pounds Gruyere or Swiss cheese
1/4 cup, plus 1 tablespoon dry white wine, such as Chablis or Macon
1 clove garlic
1 1/2 tablespoons unsalted butter
1 1/2 teaspoons strong Dijon mustard
2 tablespoons Marc de Bourgogne, Grappa or Cognac
6 thick slices country-style bread
6 sprigs fresh savory or thyme
Freshly ground white pepper
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