1. Shred Gruyere and Swiss cheeses using a hand grater to keep the cheese loose. Add cornstarch and toss to coat cheese. Remove rind from brie and cut into small cubes. 2. In a heavy 3-quart saucepan on medium heat bring champagne just to a simmer but do not boil. Reduce heat to low. 3. Add shredded cheeses and brie gradually stirring constantly until cheese is melted. Add almond extract and nutmeg. 4. Simmer 5 to 8 minutes, stirring constantly, until thickened and smooth. Do not boil. 5. Serve in a fondue pot if you have one or keep warm over a canned heat burner or even a small crock pot set to low. Try apple slices and bread cubes for dipping or any item of your choosing. ---------------------------------------------------------------------------
Nutrition
Ingredients
