Matty’s Brie Cheese Fondue

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!

Original recipe makes 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

  • 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!

Nutrition

Calories: 456 kcal
Carbohydrates: 6.9 g
Cholesterol: 114 mg
Fat: 31.5 g
Fiber: 0.1 g
Protein: 23.7 g
Sodium: 807 mg