Cheese Fondue with Champagne

4 teaspoons cornstarch 

1 tablespoon fresh lemon juice 

1-1/4 cups dry champagne (brut) 

1 large shallot, chopped 

7 ounces coarsely grated gruyere cheese 

5 ounces coarsely grated emmenthaler cheese

3 ounces diced rindless brie cheese or camembert cheese  

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, simmer over medium heat 2 minutes. Turn off 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 10 minutes.  Season fondue with nutmeg and white pepper.

Keep fondue pot on low/simmer setting.

Serve with bread cubes.

Note:  I used a teflon style fondue pot.

Garlic Cheese Fondue

Monica J. Pileggi, Nov 2005

14 oz. Swiss cheese, grated

6 oz. Gruyere cheese, grated

2 T. flour

1 t. ground nutmeg

1/2 t. ground white pepper

1 cup. white wine

3 large cloves garlic, minced

1 french-bread baguette, crust left on,bread cut into 1 inch cubes 

Combine the first five ingredients in a large bowl and toss to coat. 

Add the wine and garlic to the fondue pot and turn heat on to simmer.  Slowly add small amounts of the cheese mixture and stir until melted.  Keeping adding the cheese until all is combined and smooth.  Add another tablespoon or so of wine, if necessary.

Serve with the cubed bread.