Take the three cloves of garlic, place them on a cutting board. Place the
flat side of a large butchers knife on each clove, and hit the knife firmly
with your hand, partially crushing the garlic. Peal the skin off the crushed
cloves. Cut the garlic into small pieces approximately 2mm across.
In a small pan, heat the olive oil. Put the rosemary and garlic in the
olive oil, and stir until the garlic is cooked to a light brown. Reduce heat, and
add milk. Do not boil the milk. Slice the cheese and add to the milk, stirring
until the cheese is melted.
In a coffee cup, place 1-2 tbl corn starch and 1-2 tbl cold milk. Stir
until the corn starch is dissolved. Add the corn starch to the cheese mixture,
then raise heat until the mixture just starts to boil, stirring constantly.
At the first sign of boiling, remove from heat.