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Nutrition Facts
Serving Size 1 (607g) Recipe makes 2 servings
Calories 1339
Calories from Fat 465		(34%)
Amount Per Serving		%DV
	Total Fat 51.7g	79%
	Saturated Fat 28.2g	140%
	Monounsaturated Fat 16.5g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 154mg		51%
Sodium 1979mg		82%
Potassium 545mg		15%
Total Carbohydrate 129.3g		43%
	Dietary Fiber 6.9g	27%
	Sugars 2.7g
Protein 60.0g		120%
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Three-Cheese Fondue with Champagne

Recipe #45182 | 30 min | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Mimi Bobeck
Nov 4, 2002

SERVES 2 (change servings and units)

Ingredients

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry champagne (brut)
1 large shallot, chopped
2 cups coarsely grated gruyere cheese (about 7 ounces)
1 1/3 cups coarsely grated emmenthaler cheese (about 5 ounces)
1/2 cup diced rindless brie cheese or camembert cheese (about 3 ounces)
1 pinch ground nutmeg
1 pinch white pepper
1 french-bread baguette, crust left on,bread cut into 1 inch cubes

Directions

1
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
2
Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
3
Remove pot from heat.
4
Add all cheeses and stir to combine.
5
Stir in cornstarch mixture.
6
Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
7
Season fondue with nutmeg and white pepper.
8
Place over candle or canned heat burner to keep warm.
9
Serve with bread cubes.

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Featured Reviews for This Recipe

From: MC Baker

On Jul 20, 2009

I used roasted garlic, and 1 cup parmesan and 1 cup cheddar/mozz mixed instead of the gruyere. The champagne made it taste pretty strong until it got a chance to mellow out as the alcohol cooked off. Yummy! Everyone loved it.

0 people found this review helpful

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From: Marmie's

On Apr 25, 2009

This was really interesting, although I found the flavor a bit strong and overpowering, my hubby liked it very well. Perhaps next time I will cut back on the gruyere? I really liked the subtle champagne background. I will try this again, perhaps it was just my error . Thank you.

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From: Ilysse

On Dec 12, 2005

I made this for a cocktail buffet this past weekend. I just placed the fondu pot on the buffet table with long wood skewers for people to dip pumpernickle or Italian white bread, apple slices or pear slices. Its worked very well, and was so yummy. I loved the flavor of this and it was really so easy to make. We had some champagne that a neighbor dropped off for us on our wedding day but since neither my husband nor I like champagne I wasn't sure what to do with it. This was the perfect excuse to open it and whatever was left after making this went in people's glasses. I grated all the cheese ahead of time so all I had to do was toss it all together and asign a friend to stirring while I cooked other things. I am sure I will make this again and again. Thanks for a great recipe.

5 people found this review helpful

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From: Abbey

On Feb 14, 2003

I SECOND THAT WOW! This was sooooo good! I'd never made fondue before, and this was very easy. We are lucky where we live, as the store has a great variety of cheeses, so getting the exact ingredients was no problem. Thanks Mimi! Abbey

4 people found this review helpful

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