YIELD: Makes 2 servings


16 oz. – Swiss or Gruyere cheese, shredded

4 tsp. – cornstarch

1 tsp. – dry mustard

1 T – butter

1/4 cup – shallot, minced

1 clove – garlic, minced

1 1/4 cups – brut (dry) champagne, or sparkling wine

1/3 cup – honey

2 T – lemon juice

Pinch – nutmeg

1/2 tsp. – white pepper


Toss cheese with cornstarch and dry mustard to coat; reserve.

In a heavy pan or fondue pot, over medium heat, melt butter. Saute shallot and garlic until soft, 2 to 3 minutes. Add champagne and bring to a boil. Slowly add reserved cheese mixture, a little at a time, stirring constantly, until cheese melts. Stir in honey and lemon juice; stir until smooth and continue to simmer 2-3 minutes more.

Season with nutmeg and pepper. Serve immediately; keep warm.

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