Cheese Fondue with Champagne

Cheese Fondue with Champagne

  • Prep: 15 min
  • Cook Time: 14 min
  • Total: 29 min
  • Serving: Serves 4-6

An utterly delicious and extremely impressive cheese mixture for your next fondue party, serve this cheese fondue, made with three cheeses, with French baguette bread cubes and additional Champagne.


  • 4 teaspoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1-1/4 cups dry Champagne
  • 1 large shallot, chopped
  • 2 cups coarsely grated Gruyère cheese
  • 1-1/3 cups coarsely grated Emmenthal cheese
  • 1/2 cup diced, rindless Brie cheese
  • Generous pinch of ground nutmeg
  • Pinch of ground white pepper
  • 1 French-bread baguette, cut into 1-inch cubes


  1. In a small bowl, mix the cornstarch with the lemon juice until the cornstarch has totally dissolved.
  2. Pour the Champagne into the fondue pot and add the shallot. Simmer for about 2 minutes and then remove from heat.
  3. Mix in all three of the cheeses and stir well to blend. Pour in the cornstarch mixture and place the fondue pot back on medium heat until cheese melts; about 10-12 minutes.
  4. Sprinkle the nutmeg and white pepper into the fondue, mix and light the fondue candle to keep melted cheese warm.


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