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Matty's Brie Cheese Fondue

Matty's Brie Cheese Fondue

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
OREGONCOASTGIRL

OREGONCOASTGIRL

My husband and I love to indulge in special 'date nights', which always include a fun movie, a bottle of wine, nibbles, and his fabulous fondues. I help by preparing the accoutrements to his masterpieces. This is by far the best creation yet!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  1. Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.
  2. Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
  3. Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!
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Reviews

susansmith07
79

susansmith07

10/27/2007

Tried this last night for a "girls' night out" with friends. It was a big hit - - - flavors are wonderful. One tip: to remove the "rind" from the brie, put cheese in freezer for 10 minutes and the peeling is a snap.

peatunia
52

peatunia

9/19/2008

I absolutely love this fondue! A little tip: I mix the cornstarch with a bit of water to make a sort of paste, then add that to the pot with the wine and cheese. I think that helps the cornstarch "set" and give the fondue thickness. Otherwise I've had it come out too lumpy.

April
43

April

6/14/2008

This recipe has potential but not as is. All you can taste is alcohol and LOTS of it. My husband and I tried it because I was considering it for a party. We ended up having to double the cheese and it still tasted like liquid wine.

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