Champagne Fondue - cooking recipe

Ingredients

1/2 garlic clove, split
1 1/2 cups extra-dry champagne (or sparkling wine)
1 lb emmenthaler cheese, shredded (4 cups)
1/2 lb gruyere cheese, shredded (2 cups)
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
fresh ground black pepper (2-3 grindings)
fresh baguette, cut into 1-inch cubes (1-2 loaves)

Preparation

Rub the bottom and lower sides of the inside of the crock with the garlic clove, then discard the garlic.
Pour the Champagne into the slow cooker, turn on HIGH, and cook, uncovered, for 30 minutes to evaporate some of the alcohol.
Combine the Emmental and Gruyere cheese in a large bowl and toss with the cornstarch and lemon juice.
When the wine is hot, add the cheese slowly, a handful at a time, letting each addition melt before adding the next, and stirring to keep lumps from forming.
Decrease heat to LOW, cover and cook until the cheese is melted, about 1 hour.
It will keep on LOW for up to an additional hour before you need to serve it.
The melted cheese will be the consistency of a light cream sauce.
Stir in the pepper right before serving.
Set the slow cooker in the entertaining area, set on LOW, leave the cover off, and dip the bread cubes.