Sparkling Triple Crème Fondue recipe

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At a glance
1 3/4 cups
¾ Sparkling rosé or champagne
2 tbsp. sugar
1 tbsp. fresh lemon juice
1 3” lemon peel
4 tsp. cornstarch
7-oz. pkgs. St. André cheese, rind removed, cheese cubed
1 tbsp. cognac or brandy


In a large nonstick saucepan, combine champagne, sugar, lemon juice and peel. Simmer, sirring occasionally, 3 minutes. Discard lemon peel.

In a medium bowl, use a heat proof stirring tool to blend cornstarch into cheese. Add to saucepan one third at a time, stirring constantly until melted, before adding next third.

Cook over medum to low heat, stirring constantly, until smooth and thickened – about 7 minutes. Stir in brandy, then pour into serving vessels. Makes about 1 ¾ cups.