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Almond Champagne Fondue


  • 8 ounces Gruyere cheese
  • 4 ounces Swiss cheese
  • 1 tablespoon cornstarch
  • 5 ounces brie cheese
  • 1 cup Champagne
  • 1/2 teaspoon almond extract
  • Dash of ground nutmeg
  • Apple slices
  • Cubes of French bread

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  1. Shred Gruyere and Swiss cheeses using a hand grater. Toss together with cornstarch.
  2. Cut rind off brie; cut brie into small cubes.
  3. 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.
  4. Add almond extract and nutmeg. Continue stirring and simmer until thickened and smooth, about 5-8 minutes. Do not boil.
  5. Serve in a fondue pot. Keep warm over a canned heat burner.
  6. 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.