Camembert Fondue w/Pancetta
1 clove garlic, minced
2½ t cornstarch
1 oz sliced pancetta
1 c brut champagne
16 ozs. Rouge et Noir
Camembert cheese trimmed of rind and cubed
Pinch white pepper
Cook pancetta in non-stick pan until crispy.
Drain well on paper towels and cool.
Make slurry with kirsch and cornstarch.
Set aside. In a medium saucepan,
add garlic and champagne.
Bring to simmer then reduce to low.
Mince cooked and cooled pancetta
and add with cheese to saucepan.
Add slurry and pepper.
Stir until cheese is completely melted.
Pour into a 2-cup fondue pot over heat
and serve with cubed French bread.