Ingredients

2 teaspoons cornstarch
2 tablespoons Kirsch
16 ounces (about 2 small wheels) brie cheese, chilled
1 garlic clove, halved
1 cup dry Champagne
1 teaspoon lemon juice
1/8 teaspoon white pepper
1 baguette loaf, cut into cubes, with each cube having some crust

Directions

Create a slurry
with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.

Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle
boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and
stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and
season with white pepper. Serve with bread cubes on fondue forks.