3 Cheese Fondue
Ingredients
4 tsp cornstarch
1 tbsp fresh lemon juice
1 1/4 cup Cordon Negro Brut sparkling wine
1 large shallot, chopped
2 cups coarsely grated Gruyere cheese
1 1/3 cups grated Emmenthal cheese
3 oz Camembert cheese
Generous pinch of ground nutmeg
Pinch of ground pepper
Baquette, cubed
Directions
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine wine and shallot in fondue pot or heavy medium saucepan; simmer over medium heat for 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.
