In a saucepan over a high heat, combine the wine, stock, bay leaf and peppercorns, cut the rind off the cheese and add this to the pan also. Simmer for 10 to 15 minutes until reduced by half. Strain into a clean pan and discard the bay leaf, peppercorns and rind.
Grate the smoked cheese then toss in cornflour, shake off any excess then add to the reduction along with the cream cheese, seasoning and a little fresh parsley. Whisk until smooth, taste and season again if necessary. After about 6 to 8 minutes once the cheese has melted and the sauce is smooth, remove from the heat and serve immediately.