Fondue au Crémant

Author Notes: This fabulous recipe comes from Saveur Magazine! Delicious! This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.

2 1/4 cups sparkling

white wine

1 tbsp. cornstarch

4 cloves garlic, halved

lengthwise

1 lb. Gruyère, grated

1 lb. Vacherin Fribourgeois or

Appenzeller, grated

2 tbsp. cognac or French brandy

1/4 tsp. baking soda

1 tbsp. fresh lemon juice

Kosher salt, to taste

Day-old country-style bread, cubed —caroline_little

Serves: 8