Three-Cheese Fondue with Champagne

INGREDIENTS

• 1 1/4 cups dry (brut) Champagne
• Pinch of ground white pepper
• 1 tablespoon fresh lemon juice
• 4 teaspoons cornstarch
• Generous pinch of ground nutmeg
• 1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
• 1 French-bread baguette, crust left on, bread cut into 1-inch cubes
• 2 cups coarsely grated Gruyère cheese (about 7 ounces)
• 1 large shallot, chopped
• 1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)