Creating A Creamy Brie Fondue: A Simple Guide

Fondue is a quintessential Swiss dish that gained popularity in the US in the 1960s and remains popular today. It is made by melting cheese and serving it in a pot over a portable stove. People dip bread into the communal pot using long-stemmed forks. While there are many types of fondue, this paragraph will focus on how to make cheese fondue with brie cheese.

How to Make Cheese Fondue with Brie Cheese

Choosing the right brie

When making a cheese fondue with brie, it's important to select a ripe brie that will deliver the best flavour and texture. Brie is a soft-ripened French cheese, circular in shape with an ivory colour and greyish, off-white rind. A ripe brie will have a firm outside rind and a slightly bouncy and resilient inside. If the brie is underripe, it may be too firm, and if it's overripe, it will be almost runny. It's best to eat brie when it's ripened as this will bring out its sumptuous yet delicate flavour.

When selecting brie for your fondue, look for a soft and creamy variety, as this will melt more easily and create a smoother fondue. Président Brie is a good option, known for its soft and creamy texture. You can also choose a camembert, which is similar to brie and will work well in a fondue.

Another factor to consider is the quality of the brie. Fondue is all about the cheese, so it's worth investing in good-quality cheese to elevate your fondue. Look for a buttery, creamy cheese that will melt smoothly. Avoid pre-shredded or pre-grated cheese, as these tend to have additives that can affect the texture and flavour of your fondue.

When purchasing brie, check the rind to ensure it is intact and not damaged. The rind should be edible and flavourful, and not too thick. It is customary to eat the whole brie wheel, including the rind, as it has a similar taste to the interior and adds to the overall experience. However, some people prefer to remove the rind before melting the cheese. If you plan to do this, look for a brie with a thinner rind that will be easier to remove.

Finally, consider the size of the brie wheel. A larger wheel will yield more cheese for your fondue and is a more economical option. You can also cut the brie into small pieces before adding it to the fondue pot, which will help it melt faster and create a smoother consistency.

Remember to remove the brie from the refrigerator about 30 minutes before using it to allow it to come to room temperature. This will make it softer and more flavourful, enhancing your fondue experience.

Preparing the cheese

Firstly, it is important to note that brie is a soft cheese that melts quickly, making it ideal for fondue. However, the rind of the brie will not melt, so it is important to remove it before starting. Use a sharp knife to carefully slice off the top of the brie cheese, removing the white, paper-like skin that surrounds it. Be careful not to lose too much of the cheese itself. You can use a vegetable peeler or a very sharp knife to remove the skin from the sides, top, and bottom of the cheese.

Once the rind is removed, chop the brie into small pieces. Since brie is too soft to grate, chopping it into small pieces ensures that it will melt easily and evenly in the fondue.

Next, prepare the other cheese that will be paired with the brie. Good options include Gruyere, Swiss cheese, or Gouda. Grate or shred the cheese of your choice. It is recommended to use a food processor with a grater blade for a large amount of cheese, or a box grater or microplane grater can also be used.

After preparing the cheeses, it is important to toss them with cornstarch or another thickening agent like flour or arrowroot. This step helps to thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese evenly with the cornstarch by tossing or mixing it thoroughly.

Now, you are ready to add the cheese to the fondue pot. Bring your choice of liquid (typically white wine, but chicken or vegetable stock can also be used) to a simmer in the fondue pot or a saucepan. If using a separate saucepan, transfer the liquid to the fondue pot once the cheese is melted. Slowly add small amounts of the cornstarch-coated cheese to the simmering liquid, stirring or whisking constantly to prevent scorching. Continue this process until all the cheese has melted, creating a smooth and creamy fondue.

Wine selection

The wine you choose for your cheese fondue is important as its flavour will directly impact the taste of the fondue. You should opt for a crisp, dry white wine with high acidity, such as a Sauvignon Blanc, Pinot Grigio, Pinot Gris, or an unoaked Chardonnay. The acid in the wine will help keep the cheese mixture smooth and give it an even texture. It's best to avoid low-quality wines, but you don't need to spend a fortune – simply choose a wine that you would happily drink with dinner.

If you're making a beer cheese fondue, you can swap the wine for 8 ounces of your favourite beer, which would work particularly well with a cheddar cheese fondue. For a non-alcoholic option, you can substitute the wine with 8 ounces of unsalted chicken or vegetable stock.

Dipping foods

When making a cheese fondue with brie, it's important to remove the rind as it won't melt. Chop the brie into small pieces, as it is too soft to grate.

Now, onto the fun part: the dipping foods! Here are some ideas for foods to dip into your delicious brie fondue:

Bread

A classic choice for cheese fondue, bread is perfect for soaking up all that cheesy goodness. Go for a crusty French bread or sourdough loaf, or get ambitious and make your own fresh baguettes. Cut the bread into 1-inch cubes so that it's easy to skewer and dip.

Fruits and Vegetables

The natural sweetness of fruits and vegetables pairs surprisingly well with the savoury cheesiness of the fondue. Try crisp and tart Granny Smith apples, Bosc pears (their nutmeg and cinnamon undertones bring out the spices in the fondue), steamed broccoli or cauliflower florets, bell peppers (slice them into long strips for easy dunking), or cherry tomatoes.

Meat

Meat and cheese are a match made in heaven, so why not add some protein to your fondue party? Try sliced smoked sausage, roasted Brussels sprouts, meatballs, juicy filet mignon, or cured meats like prosciutto, salami, or chorizo.

Other Savoury Options

For a crunchy contrast to the creamy fondue, try roasted baby potatoes, pretzel bites, or even potato chips. If you're feeling adventurous, large pasta shapes like shells or fusilli can be dipped and dunked for a deconstructed macaroni and cheese experience.

So, gather your ingredients, fire up your fondue pot, and get ready to dip, dunk, and indulge in the ultimate cheesy experience!

Serving tips

• For a smooth fondue, grate the cheese rather than chopping it. Grated cheese melts faster and more evenly.
• Cornstarch helps thicken the fondue and prevents the cheese from clumping. Toss the cheese with cornstarch before adding it to the pot.
• If you don't have cornstarch, you can substitute it with arrowroot, all-purpose flour, tapioca flour, or potato starch.
• Use a good-quality, dry white wine for the fondue, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The wine will help keep the cheese mixture smooth and give it an even texture.
• Add the cheese slowly, in small handfuls or tablespoons, and stir constantly while waiting for each addition to melt before adding more cheese.
• For an extra note of flavour, stir in a tablespoon of fortified wine or liqueur, such as brandy, cognac, or cherry brandy.
• Serve the fondue with a variety of dippers such as bread cubes, apples, vegetables (bell peppers, broccoli, asparagus, cauliflower, carrots, or tomatoes), bacon, roasted baby potatoes, steamed broccoli, pickles, crackers, chips, or pretzels.
• If you're serving the fondue at a party or gathering, provide fondue forks or skewers for easy dipping.
• If you're concerned about germs, you can have everyone serve themselves on individual plates.
• If you want to make the fondue ahead of time, you can store it in the refrigerator for up to a day and reheat it gently before serving. Leftovers can be stored in the refrigerator for 2-3 days or frozen for 2-3 months.

Frequently asked questions