Matty's Brie Cheese Fondue Recipe - Allrecipes.com
Matty's Brie Cheese Fondue Recipe
  • READY IN 30 mins

Matty's Brie Cheese Fondue

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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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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.
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Reviews More Reviews

Most Helpful Positive Review
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 peeling is a snap.

 
Most Helpful Critical Review
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 it still tasted like liquid wine.

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

 
Feb 18, 2009

I served this for Valentines Day for my husband. We both loved it. I did end up being a little on the salty side. Neither of us seemed to mind it as it wasn't overpoweringly salty. (I should have tasted it before adding additional salt) I don't keep wine or sherry on hand but I did have white cooking wine and cooking sherry so there wasn't an alcohol taste like some of the other reviewers found. Since there was only two of us eating I cut the recipe in half, except for the garlic, I still crushed up 2 cloves and it was perfect. I served this with beer bread, cooked chicken (seasoned with salt and pepper) apples and veggies. We both loved it!

 
Jul 17, 2008

This is a great and easy way to make a cheese sauce. Although I was apprehensive at first, I really liked the cornstarch tossed with the cheese. Much easier than making a roux based sauce. It melted nicely without getting grainy. I also liked that it contained ingredients that I had around the kitchen. I might change up the cheese next time, it was a little too salty. Could have been the butterkase cheese I added to increase volume.

 
Oct 30, 2007

Delicious!

 
Dec 01, 2008

I elected to make this fondue for a wine & cheese party based on its simple ingredient list and good reviews. This was the worst fondue I ever tasted. Peeling the brie also proved cumbersome. It was very bitter and the taste of alcohal was stong. I used a white table wine as opposed to a dry white wine and maybe this substituation, which I deemed minimal, caused the problem.

 
Sep 09, 2008

This was good, not my favorite, but my hubby really liked it. I liked that it was not too thick. Went great with granny smith apples and bread.

 

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Nutrition

  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 31.5 g
  • 48%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 904 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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