Brie and Gruyere Fondue with Champagne

Brooke Newberry
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Brie and Gruyere Fondue with Champagne

  • 2 teaspoons cornstarch
  • 2 Tablespoons Kirsch
  • 8 ounces (about 1 small wheel) Brie cheese, chilled
  • 8 ounces (about 2 cups) Gruyere cheese, chilled
  • 1 garlic clove, halved
  • 1 cup dry Champagne
  • 1 teaspoon lemon juice
  • 1/8 teaspoon white pepper
  • dash nutmeg
  • 1 baguette loaf, crust left on, cut into cubes

Stir together cornstarch and Kirsch and set aside. Cut both chilled cheeses into small pieces.

Over medium heat bring Champagne, lemon juice, and garlic halves to a gentle boil. Reduce heat to low, remove garlic halves with a spoon, and stir in the cheeses. Blend the cornstarch and Kirsch mixture into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame (candle or canned heat burner) and season with white pepper. Serve with bread cubes on fondue forks.

*You may be on the fence about spending the extra bucks on Kirsch, but you will get a lot of use out of it. Did you know that you can also use it to develop flavor in desserts?  Put a couple drops in chocolate mousse, add it to clafoutis, and/or add a bit to whipped creams.

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