Champagne & Three Cheese Fondue

Champagne & Three Cheese Fondue
~Taken, borrowed, stolen from a customer when she was in ordering her cheese for this recipe!


Serves 4


Ingredients:
4 tsp cornstarch
1 tsp fresh lemon juice
1 ¼ cup dry champagne or dry white wine (what you do with the rest of the bottle is up to you!)
1 large shallot, chopped
200g Gruyere cheese, coarsely grated
150g Emmental cheese, coarsely grated
100g Brie or Camembert
Generous pinch of nutmeg
A “Cheese Man” baguette cut into cubes, fresh cut veggies of your choosing or apple slices


Preparation and cooking:
Mix and stir corn starch and lemon juice in a small bowl until corn starch dissolves


Combine Champagne with shallots in a skillet or your fondue pot if it is heavy cast


Cook on medium heat for approximate 2 minutes


Remove pot from heat


Add all cheeses and stir to combine


Stir in corn starch mixture


Return pot to medium heat and stir until the cheese is melted and the fondue thickens (approx 10 minutes)


Season with nutmeg and pepper to taste


Place pot over candle or fondue burner to keep warm and runny


Serve with one of “The Cheese Man’s” baguettes, the fresh veggies or apple slices


Pairing:
Enjoy with the remaining Champagne or with a bottle of crisp white wine.