4 teaspoons cornstarch
1 Tablespoon lemon juice
1 1/2 Tablespoons Hawkwind Heat
1 1/4 cup dry Brut champagne
1 large shallot
2 cups coarsely grated gruyere cheese (about 7 ounces)
1/2 cup diced rindless brie cheese or 1/2 cup of camembert cheese (about 3 ounces)
1 french-bread baguette, crust left on, cut into inch cubes
Directions:
1. Stir cornstarch, Hawkwind Heat, and lemon juice in small bowl until cornstarch is absorbed; set aside.
2. Combine champagne and shallot in fondue pot or heavy medium saucepan. Simmer over medium heat for 2 minutes.
3. Remove pot from heat.
4. Add all cheeses and stir to combine.
5. Stir in cornstarch mixture.