Ingredients:

16 oz. Swiss or Gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
1 Tablespoon 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 Tablespoons lemon juice
Pinch nutmeg 1/2 teaspoon white pepper

Directions:
Toss cheese with cornstarch and dry mustard to coat; reserve. In a heavy pan or fondue pot, over medium heat, melt butter. Sauté 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.
Serving Suggestions
Dipping suggestions: Crusty bread cubes (French, Rye, Pumpernickel), Granny Smith apple slices, carrots, and steamed broccoli.

*Makes 2 servings*