In a large nonstick saucepan, combine champagne, sugar, lemon juice and peel. Simmer, stirring occasionally, 3 minutes. Discard lemon peel.
In a medium bowl, use heatproof rubber spatula or wooden spoon to blend cornstarch into cheese. Add to saucepan one third at a time, stirring constantly until melted, before adding next third.
Cook over medium-low heat, stirring constantly, until smooth and thickened, about 7 minutes. Stir in brandy, then pour into fondue pot set over a flame and serve with dippers. Makes about 1 3/4 cups.Be sure the cheese is well chilled to make removing the rind easier.This St. André® fondue can also make a lovely starter to a dinner party: Omit the sugar and decrease the lemon juice to 1 tsp. Serve with a variety of crudités.