Matty's Brie Cheese Fondue Recipe
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Matty's Brie Cheese Fondue

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!"

Rating: This weblink has been rated 16 times with an average star rating of 3.8 Read Reviews (15)

Rate/Review | 863 people have saved this

What to Drink?

Wine Sparkling wine
Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

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!

Footnotes

  • Serve with Ideas
  • Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (fresh figs and green apples are our favorites), cooked and sliced flavored sausages or chicken, and an array of relishes, jellies (pepper jelly rocks with this), mustards, olives, hot peppers, capers, cornichons, and spreads- whatever you have on hand.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 447 | Total Fat: 31.5g | Cholesterol: 114mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2007 by susansmith07 
Tried this last night for a "girls' night out" with friends. It was a big hit - - - flavors... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by April 
This recipe has potential but not as is. All you can taste is alcohol and LOTS of it. My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2008 by peatunia 
I absolutely love this fondue! A little tip: I mix the cornstarch with a bit of water to make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Luv2Pits 
Delicious! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by whatsupcupcake 
This was delicious! Next time I'm going to double the recipe... it was one of the first... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by CHRISV348 
I elected to make this fondue for a wine & cheese party based on its simple ingredient list... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2008 by bratsch 
This was good, not my favorite, but my hubby really liked it. I liked that it was not too... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by Foodie Girl 
This is a great and easy way to make a cheese sauce. Although I was apprehensive at first, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by ShawnDell31 
I served this for Valentines Day for my husband. We both loved it. I did end up being a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2009 by Elisa 
Let it sit a little before serving to let it coagulate a bit so it is not runny when you eat... MORE

 
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