Creating A Delicious Brie Fondue: A Simple Guide

Fondue is a fun and interactive way to entertain a group and is perfect for romantic dinners or parties. A classic Swiss dish, fondue is traditionally made with Swiss cheese, but brie fondue is a French twist on the original recipe. This guide will teach you how to make a delicious and rich brie fondue, including what to serve it with and how to store leftovers.

Ingredients and preparation

Ingredients

The ingredients you will need to make brie fondue are:

• 1-2 pounds of brie cheese (one large piece or small wheels)
• 8 oz. of gouda cheese (block cheese)
• 1 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• Sea salt and black pepper
• 1 tablespoon of cornstarch
• 1 clove of garlic, minced
• 1/4 teaspoon of nutmeg, freshly grated
• Optional: lemon juice, shallots, butter, cream cheese, red pepper flakes, cinnamon, herbs, or cracked black peppercorns

Preparation

First, prepare any fondue dippers you want to serve with the fondue, such as bread, roasted vegetables, or meat. Bread cubes can be tossed in olive oil and melted butter with herbs and baked until lightly toasted and golden brown. Vegetables such as butternut squash, Brussels sprouts, or asparagus spears can be roasted, and meat such as smoked sausage can be sliced and cooked on the stove.

Next, remove the rind from the brie cheese using a sharp knife or vegetable peeler, as it will not melt and can cause lumping in the fondue. Be careful not to cut away too much of the cheese. Chop the brie into small pieces, as it is too soft to grate. Grate the block of gouda cheese.

Combine the diced brie, gouda, and cornstarch in a bowl and toss until the cheese is evenly coated. Set aside.

In a medium saucepan over medium heat, add the white wine, lemon juice (if using), and minced garlic. Bring to a simmer. Once simmering, reduce the heat to low and slowly add small amounts of the cornstarch-coated cheese to the wine, whisking thoroughly until fully melted. Repeat this process until all the cheese has melted into one sauce, continuously whisking to prevent scorching.

Season the fondue with salt, pepper, and nutmeg to taste. Transfer the fondue to a fondue cooking pot or a heavy-bottomed cast-iron skillet to keep it warm. Serve with the prepared dippers and enjoy!

Tips and Variations

• If you want to add some extra flavour, you can rub the inside of your fondue pot and a saucepan with garlic before adding the other ingredients.
• You can also add a splash of wine to your fondue if it becomes too thick.
• If you prefer not to use wine, you can substitute it with pink grapefruit juice, which makes for a wonderful alcohol-free option.
• For a baked brie fondue, place the brie in an ovenproof dish, score the top with an X, and pour over some white wine and sprinkle with rosemary. Bake until melted and gooey.
• If you want to make your fondue in advance, you can prepare it a day ahead and store it in the refrigerator. Reheat it over low heat, stirring frequently, and adding more grapefruit juice if needed.

Cooking methods

There are several methods for making brie fondue, and the choice of method will depend on the desired flavour and texture. Here is a step-by-step guide to some of the most popular cooking methods:

Traditional Fondue

This method uses a combination of white wine and cornstarch to create a smooth and creamy fondue. Start by crushing a garlic clove and rubbing it into the fondue pot and saucepan. Add the wine to the saucepan and heat over a medium-low heat. Next, toss the cubed brie cheese with cornstarch to coat and add to the hot wine. Stir slowly with a wooden spoon, then use a whisk as the cheese melts. When all the cheese has melted, add green onion, nutmeg, and season with salt and pepper to taste. Transfer the fondue to the fondue pot and keep warm over low heat.

Baked Fondue

This method involves baking the brie in an oven and is a French twist on the Swiss classic. Place a 5-inch wheel of double cream brie in an ovenproof dish and score the top with an 'X'. Push up from underneath with your fingers to open it up slightly, then pour over a tablespoon of dry white wine and sprinkle with rosemary. Bake for 10 minutes at 370°F/188°C, then pour the rest of the wine into the 'X' and bake for another 5 minutes, or until melted and gooey. Serve immediately with croutons, pickles, cherry tomatoes, and sliced meats.

Gluten-Free Fondue

This method uses grapefruit juice instead of wine, making it a great option for those who don't drink alcohol or prefer a non-alcoholic version. Start by removing the rind from 2 pounds of chilled, slightly firm brie cheese and tearing the cheese into pieces. Toss the cheese with gluten-free flour, then melt butter in a saucepan over medium heat. Add minced shallots and sauté until golden brown. Add grapefruit juice and simmer until reduced by a third. Add the cheese to the saucepan a handful at a time, stirring constantly until melted. Season with white pepper, then stir in chopped chives and grapefruit peel. Transfer to a fondue pot and serve with gluten-free dippers.

Creamy Fondue

This method uses a combination of brie, cream cheese, and butter to create an extra-rich and creamy fondue. Place one 8-ounce wedge of brie, one 8-ounce package of plain cream cheese, and 1 cup of unsalted butter into a small crockpot set on low. Stir occasionally until all the ingredients have melted, then continue stirring until they are blended together. This may take some time, but eventually, all the ingredients will come together into a smooth and creamy fondue. Serve with baguette slices and sprinkle with red pepper flakes, cinnamon, herbs, or cracked black peppercorns.

Serving suggestions

Brie fondue is a versatile dish that can be served as an appetizer for a date night, a small gathering with friends, or a large party. It can also be a fun, interactive way to entertain a group or a romantic dinner for two.

There are several options for what to serve with brie fondue, but bread is a must. French bread, sourdough, or baguette are all good choices, and you can also offer crisp crackers or soft croutons. If you're serving gluten-free guests, be sure to provide gluten-free bread and keep a separate fondue pot to avoid cross-contamination.

For dippers beyond bread, you can offer vegetables such as asparagus spears, broccoli, bell peppers, cherry tomatoes, zucchini, summer squash, or cauliflower. Fruit like apple and pear slices also pair well with the mild flavour of brie. If you're feeling decadent, you can even offer pre-cooked, tail-on shrimp—the tails make handy handles so there's little need for a fondue fork!

For a heartier fondue, offer ham or sausage, or even cubes of cooked meat. You can also try nuts like pecans or roasted hazelnuts, or dried fruit like apricots.

If you want to get creative with your presentation, try arranging bread slices with a spoonful of fondue on a platter, or place everything on a large platter with the fondue pot in the centre. And don't forget to provide fondue forks or skewers for easy dipping!

Storage

You can make brie fondue up to a day ahead of time. Keep it tightly covered in the refrigerator. Reheat it on the stove in a medium saucepan over low heat, stirring occasionally until it is heated through.

Store any leftovers in the refrigerator in an airtight container for 2-3 days.

You can also freeze the brie fondue in an airtight freezer container for 2-3 months.

Leftovers can be reheated in the microwave, but be careful not to let them melt too quickly.

Variations

There are several ways to vary the classic brie fondue recipe. For example, you can add some fresh herbs and a pinch of black pepper to the fondue. Thyme would be a nice addition, or you could add chopped rosemary for a French twist. You can also sprinkle red pepper flakes, cinnamon, your favourite herbs, or cracked black peppercorns on top before serving.

If you want to make the fondue without alcohol, you can replace the white wine with grapefruit juice. This will make the fondue suitable for children and non-imbibing guests. You could also try apple juice, but avoid using grapefruit juice cocktail, which is full of added sugar.

For a gluten-free version, use gluten-free flour and gluten-free bread as dippers.

If you don't have cornstarch, you can substitute arrowroot, all-purpose flour, tapioca flour, or potato starch.

You can also vary the dippers. While French bread is a classic, you could also try sourdough bread, focaccia bread, ciabatta bread, or even breadsticks. For a healthier option, try dipping apple slices, grapes, broccoli, asparagus spears, or cherry tomatoes.

Frequently asked questions