• Begin by cutting the cheese into long, thick sticks. Place the pieces in a bowl and cover them with the white wine. Leave to marinate for 2-3 hours for the cheese to absorb the wine flavors.
• When the Gruyère sticks are almost done marinating, start preparing the batter.
• Separate the egg whites from the yolks. Beat the whites using an electric mixer until they form stiff peaks.
• In a separate bowl add the flour, the yolks, and the milk and mix thoroughly until well combined and smooth in consistency. Add the egg whites and mix carefully with upward movements until you get a thick batter. Season to your liking with pepper.
• Heat up the oil in a frying pan to 180°C/ 356° F (check with a cooking thermometer). Drain the cheese and dredge through a little flour, then dip in the batter. Fry the cheese sticks, turning them with a pair of tongs until they turn golden all over.
• Transfer them to a dish lined with kitchen paper to absorb the excess oil and add the next batch until you've fried all the cheese.
• Serve your delicious Malakoff de Vinzel hot with a fresh green salad or pickled vegetables on the side for a crisp contrast of taste.

Enjoy!