Matty's Brie Cheese Fondue
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
52
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (crushed)1 cup
White Wine (dry)1 cup
Sherry1 tbsp
Cornstarch1 pinch
Nutmeg (freshly grated)Directions:
1
Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom
2
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
3
Toss the cheese cubes in cornstarch to coat
4
When the wine is hot, add the cheese
5
Stir slowly with a wooden spoon at first and then use a whisk
6
Stir constantly to keep it from scorching on the bottom of the pot
7
When the cheese has melted, remove it from the heat and grate in a little nutmeg
8
Season with salt and pepper to taste
9
The fondue should be smooth and coat a wooden spoon
10
If it seems to runny, add more cheese
11
If it is too thick, add a splash more wine --sparingly
12
Prepare your fondue pot base and keep fondue warm over low heat
13
Get out the good linen napkins and set the table
14
This is a meal to be proud of!