Champagne Fondue

by Thea Miller

Champagne Fondue

A sparkling twist on classic fondue. Serves 2. (Adapted from

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 ¼ cups Prosecco
1 large shallot, chopped
2 cups coarsely grated Gruyere Cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
½ cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French –bread baguette, crust left on, bread cut into 1-inch cubes

Optional: Cornichons, Drifless Provisions Salami, Blanched Asparagus


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 canned heat burner to keep warm. Serve with bread cubes.