Matty's Brie Cheese Fondue

Rating: 3.84 stars
31 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5

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

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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

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.

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  • 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!

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.

Nutrition Facts

Per Serving:
456 calories; protein 23.7g; carbohydrates 6.9g; fat 31.5g; cholesterol 113.5mg; sodium 807.2mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

susansmith07
Rating: 5 stars
10/27/2007
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. Read More
Helpful
(95)

Most helpful critical review

April
Rating: 2 stars
06/15/2008
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. Read More
Helpful
(47)
31 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5
Reviews:
Most Helpful Most Positive Least Positive Newest
susansmith07
Rating: 5 stars
10/27/2007
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. Read More
Helpful
(95)
peatunia
Rating: 5 stars
09/19/2008
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. Read More
Helpful
(58)
April
Rating: 2 stars
06/15/2008
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. Read More
Helpful
(47)
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ShawnDell31
Rating: 5 stars
02/18/2009
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! Read More
Helpful
(27)
Luv2Pits
Rating: 5 stars
10/30/2007
Delicious! Read More
Helpful
(17)
Foodie Girl
Rating: 4 stars
07/17/2008
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. Read More
Helpful
(17)
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CHRISV348
Rating: 1 stars
12/01/2008
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. Read More
Helpful
(15)
Deejay Bratsch
Rating: 4 stars
09/09/2008
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. Read More
Helpful
(13)
whatsupcupcake
Rating: 5 stars
12/11/2007
This was delicious! Next time I'm going to double the recipe... it was one of the first things gone at my holiday party. I didn't even get to the nutmeg as everyone had started eating it without it. Read More
Helpful
(12)
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