3 Cheese Fondue with Champagne

Three-Cheese Fondue with Champagne
(Adapted from Epicurious)

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 (about 7 ounces) 
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces) 
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces) 
Generous pinch of ground nutmeg(freshly grated nutmeg is wonderful on this)
Pinch of ground white pepper 
1 French-bread baguette, crust left on, bread cut into 1-inch cubes
Anything else you want to dip - we also had pieces of apple & pear, grapes, steamed potatoes, green beans & brocoli

Put bread cubes in a baking pan in single layer.  Put pan in oven preheated to 300 degrees.  Keep in oven until toasted to a light brown. 

Mix cornstarch and lemon juice in small bowl and stir until dissolved.  

Bring everything out and put in place so you're ready to eat when the fondue is done.

Mix champagne and shallot in fondue pot and heat on medium until simmering.  Simmer for two minutes then remove from the heat. Immediately add all three cheeses and lemon juice and cornstarch mixture(give this a quick stir right before adding).  Stir until combined. Cheese will partially melt but you will need to put back on the heat over medium to finish.  Heat over medium until the cheese is melted and fondue thickens. 

Add generous sprinkling of ground nutmeg.  For best results use whole nutmeg freshly ground using a microplane grater.  

Keep over low heat while eating. We needed to keep ours on warm and turn up the heat for about 30 seconds about every 5-10 minutes to keep it nice and melted.

Link to Post: http://tnlocavore.typepad.com/tennessee_locavore/2010/02/three-cheese-brie-and-champagne-fondue.html