1. In a bowl, toss the cheese and cornstarch to coat.
2. Heat the cream and milk in a small saucepan until it just comes to a boil. Reduce the heat to low.
3. Add the cheese in 2 batches, stirring constantly to melt the cheese before adding the next batch.
4. Stir until smooth, then remove from the heat. Season with black pepper.
5. Serve immediately as a bed for hearty roasted vegetables or with cruditées for dipping.