Fondue with three types of cheese and champagne
4 servings
20 minutes
Fondue with three types of cheese and champagne is the embodiment of French sophistication and gastronomic elegance. This recipe traces back to the traditions of the Alpine region, where cheese fondue became a symbol of warm friendly gatherings. In this version of the classic dish, delicate and aromatic cheeses—Gruyère, Emmental, and Brie—create a silky texture and rich flavor. Shallots and champagne add exquisite zest, while nutmeg and white pepper provide a hint of spice. Fondue is perfect for cozy evenings when you want to enjoy melted cheese in the company of friends, dipping pieces of crispy French baguette into the rich, velvety mixture. This dish combines harmony of flavors and celebration in every serving.
1
In a small bowl, mix starch and lemon juice.
- Cornstarch: 4 teaspoons
- Lemon juice: 1 tablespoon
2
In a fondue pot or a thick-walled saucepan, mix champagne and finely chopped shallots. Heat over medium heat for 2 minutes. Remove from heat and add all the grated cheese and finely chopped brie. Mix well. Then add lemon juice with cornstarch.
- Dry (brut) champagne: 1.3 glass
- Shallot: 1 piece
- Gruyere cheese: 200 g
- Brie cheese: 85 g
- Emmental cheese: 140 g
- Lemon juice: 1 tablespoon
3
Return the pot to medium heat and heat until all the cheese melts and the mixture starts to boil, about 12 minutes. Add nutmeg and white pepper. Place on the fondue burner and keep warm.
- Nutmeg: pinch
- Ground white pepper: pinch
4
Break the bread into small pieces and serve with fondue.
- French baguette: 1 piece
