Cut the baguette into bite-sized cubes. Set aside.

Cut the rind off the brie/camembert and cut into pieces

Grate the other two cheeses

Whisk together the cornstarch and lemon juice to make a slurry.

Finely chop the shallot.

Heat the wine in a fondue or heavy-bottomed pot.

Add the shallot and bring to a simmer.

Remove pot from heat.

Stir in all the cheeses, then stir in the cornstarch slurry.

Return the pot to a low-medium heat.

Gently stir until the cheeses are melted.

Season with pepper.

Remove from heat and serve immediately with the cubed baguette.