Name: Three-Cheese Fondue with Champagne
Yield: Makes 2 Servings
Ingredients: 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 gorund nutmeg; Pinch of ground white pepper; 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

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