Matty's Brie Cheese Fondue23 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 30 min
“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!” - by OREGONCOASTGIRL
Original recipe yields 4 servings
- 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.
- 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.
- 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!
Amount Per Serving (4 total)
- 456 cal
- 31.5 g
- 6.9 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"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 ..." See morepeeling is a snap."
"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..." See more" and give the fondue thickness. Otherwise I've had it come out too lumpy."
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