4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1¼ cups dry Champagne
1 large shallot – chopped
2 cups coarsely grated Gruyere cheese (7 ounces)
1½ cups coarsely grated Emmenthal cheese (5 ounces)
½ cup diced Brie (after rind has been removed)
Generous pinch of nutmeg
Freshly ground black pepper to taste

1 French Baguette – cubed

Stir cornstarch and lemon juice in a small bowl until the cornstarch dissolves.

Combine the shallot and champagne in a heavy medium saucepan and simmer over medium heat for about 2 minutes. Remove pot from heat and add in the cheeses. Stir to combine. Stir in the cornstarch mixture and return the pot to the heat. Cook over medium heat, stirring, until the cheese melt and the mixture is smooth and thickens, about 10 minutes. Season the fondue with nutmeg and freshly cracked black pepper to taste.



Transfer the mixture t o a fondue pot and keep warm by lighting the candle. Serve with the bread cubes for dipping.