Ingredients

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese
1 1/3 cups coarsely grated Emmenthal
1/2 cup diced rind less Brie or Camembert cheese
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Method

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 heat burner to keep warm.

Serve with bread cubes.