Almond Champagne Fondue

8 ounces Gruyere cheese
4 ounces Swiss cheese
1 tablespoon cornstarch
5 ounces brie cheese
1 cup champagne or white wine
1/2 teaspoon almond extract
Dash ground nutmeg
French bread cubes, apple slices

Shred both cheeses and toss with cornstarch. Cut rind off brie and cut cheese into small chunks.

Heat wine in a heavy, 3-quart saucepan. Bring just to simmer over medium heat; do not boil.

Reduce heat and gradually add shredded cheeses, then brie, stirring constantly in zigzag motion until cheese melts.

Add almond flavoring and nutmeg. Continue stirring and simmer until thickened, about 5 minutes. Do not boil.

Serve in a fondue pot warmed over a candle or canned heat. Use sturdy bread chunks and apple slices for dipping.

Serves: 10