Three-Cheese Fondue with Champagne Recipe #45182
by Mimi Bobeck
30 min | 15 min prep
SERVES 2
- 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
- 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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5 stars