Three-Cheese Fondue with Champaign

Wednesday, October 24, 2001


Though ingredients may vary, a cheese fondue typically consists of a liquid (such as wine, beer or cider), cheese and cornstarch or flour (to prevent curdling). This recipe, adapted from Bon Appetit magazine, triples the taste with three cheeses and adds elegance to what is essentially a humble dish by using the most sophisticated liquid of all--champagne.


4 teaspoons cornstarch

1 tablespoon lemon juice

1 and 1/4 cups dry Champagne

1 large shallot

2 cups coarsely grated Gruyere cheese

1 and 1/3 cups coarsely grated Emmenthal cheese

1/2 cup diced Brie or Camembert, rind removed

pinch of ground nutmeg

pinch of ground white pepper

1 French baguette, cut into cubes


Dissolve cornstarch in lemon juice and set aside. Chop shallot and simmer in Champagne over medium heat for two minutes. Remove from heat and add cheeses, stirring to combine. Stir in cornstarch and lemon mixture and return to medium heat, stirring until cheeses melt and fondue thickens and boils, about 12 minutes. Season with nutmeg and pepper, place over warmer, and serve with cubes of bread for dipping.

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