Shred Gruyere and Swiss cheeses using a hand grater. Toss together with
Cut rind off brie; cut brie into small cubes.
Heat Champagne in a heavy, 3-quart saucepan. Bring just to a simmer over
medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then
brie, stirring constantly in a zigzag motion, until cheese is melted.
Add almond extract and nutmeg. Continue stirring and simmer until thickened
and smooth, about 5-8 minutes. Do not boil.
Serve in a fondue pot. Keep warm over a canned heat burner.
Use apple slices and bread cubes for dipping.
Serves 20 (2 tablespoon) servings
Nutrition values per serving: 91 calories, 7 g fat, 0 g fiber, 6 g protein,
96 mg sodium.