- 8 ounces Gruyere cheese
- 4 ounces Swiss cheese
- 1 tbsp cornstarch
- 5 ounces Brie cheese
- 1 cup white wine
- 3 tbsp Bickford Champagne Flavor
- ½ tsp Bickford Almond Flavor
- Dash grated nutmeg
- (For dipping: prepare apple slices, cubes of French bread)
Shred Gruyere and Swiss cheeses using a hand grater (be sure to use natural, aged cheeses, not pasteurized processed forms of either). Toss together in a medium mixing bowl with the cornstarch. Cut rind off Brie and cut the soft cheese into small cubes. Heat white wine and Bickford Champagne Flavor in a heavy, three-quart saucepan. Bring just to a simmer over medium heat; do not boil. Reduce heat and gradually add shredded cheeses, then Brie cubes, stirring constantly in a zigzag motion, until cheese is melted. Add Bickford Almond Flavor and grated nutmeg. Continue stirring and simmer until the fondue is smooth, thickened and velvety, about 5 to 8 minutes. Do not boil or try to hurry this process.
Serve in a fondue pot and keep warm over a canned heat burner or candle. Use apple slices and French bread for dipping.