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    Three Cheese Fondue with Champagne


    Source of Recipe


    Unknown

    List of Ingredients




    4 teaspoons cornstarch
    1 tablespoon fresh lemon juice
    1 1/4 cups dry (brut) Champagne
    1 large shallot, chopped
    2 cups coarsely grated Gruyère cheese (about 7 ounces)
    1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
    1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
    Generous pinch of ground nutmeg
    Pinch of ground white pepper
    1 French-bread baguette, crust left on, bread cut into 1-inch cubes

    Recipe



    Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

 

 

 

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