Recipe

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• 8 oz gruyere cheese
• 4 oz swiss cheese
• 1 tbsp cornstarch
• 5 oz brie cheese
• 1 cup champagne
• 1/2 tsp almond extract
• 1 dash ground nutmeg
• apple , slices (optional)
• french bread cubes (optional)
• breadstick (optional)

• 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.