Matty's Brie Cheese Fondue

Matty's Brie Cheese Fondue

25 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
OREGONCOASTGIRL
Recipe by  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

Adjust Servings

Original recipe yields 4 servings

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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 (25)

Rate This Recipe
susansmith07
79

susansmith07

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

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

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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