Matty's Brie Cheese Fondue

23 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

Ingredients

2 cloves garlic, crushed
1 cup dry white wine
1/4 cup sherry
1 pound Brie cheese, rind removed and cubed
1 tablespoon cornstarch
1 pinch freshly grated nutmeg
salt and white pepper to taste

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 servings

Directions

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!

Nutrition

Amount Per Serving (4 total)

Calories
456 cal
23%

Fat
31.5 g
48%

Carbs
6.9 g
2%

Based on a 2,000 calorie diet

Share It

Reviews (23)

Rate This Recipe

susansmith07

Oct. 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 ..." See morepeeling is a snap."

peatunia

Sep. 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..." See more" and give the fondue thickness. Otherwise I've had it come out too lumpy."

April

Jun. 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..." See more it still tasted like liquid wine. "

More Reviews