Fondue with Brie and Garlic

The Art of Melting Cheese

Melting Brie can be tricky if you’re not careful. It’s important to remove the rind, as it doesn’t melt well and can affect the texture. I recommend cutting the cheese into even cubes—about one-inch pieces—so they melt uniformly. Stirring continuously while adding the wine mixture prevents the cheese from clumping and helps achieve that wonderfully creamy consistency. Keep the heat on medium-low; too high, and you risk burning the cheese.

Using a fondue pot not only maintains the ideal temperature for melting but also enhances the overall experience. If you don’t have one, a heatproof bowl set over a saucepan of simmering water will work. Just ensure the water doesn’t touch your bowl. The indirect heat keeps the cheese from getting too hot, allowing it to melt smoothly without separating.

Flavor Fusion with Garlic

Infusing garlic into the wine before adding it to the cheese gives this fondue a delightful depth of flavor. Allowing it to simmer for a few minutes allows the garlic to soften, mellowing its sharpness. If you want a more pronounced garlic flavor, you could use roasted garlic instead; it can add a sweetness that complements the Brie beautifully. Just mash it up and incorporate it into the cheese for an even richer taste.

For those who prefer a milder option, consider sautéing the minced garlic in a little olive oil before adding the wine. This quick cooking method can help reduce the pungency while retaining its aromatic qualities, making it enjoyable for even the more sensitive palates.

Dipping Discoveries

The dippers can make or break your fondue experience. While rustic bread, like a baguette or sourdough, is classic, a variety of textures enhances the meal. Crunchy vegetables like carrots, bell peppers, and cherry tomatoes contrast wonderfully with the creamy cheese. If you're feeling adventurous, fruits like apple slices or pears provide a sweet balance to the richness of Brie.

Make it a themed dipping party by incorporating regional influences into your selection. For Italian flair, consider dippers like bruschetta or olives. For a French twist, serve with chunks of baguette paired with cured meats. And don’t forget: a little sprinkle of herbs or a drizzle of olive oil over the dippers can elevate the whole dish!

Storage and Reheating Tips

Store any leftover fondue in an airtight container in the refrigerator for up to three days. To reheat, place it back in a fondue pot or a saucepan over low heat, stirring constantly to restore its creamy consistency. If it appears too thick, add a splash of wine or broth to loosen it up. Avoid using a microwave, as it can cause the cheese to separate.

If you’re making it ahead for an event, prepare the cheese mixture without the wine. When you’re ready to serve, just heat the wine and garlic, then blend it with the cheese. This ensures maximum freshness and prevents any texture issues that can occur during storage.

Scaling the Recipe

This fondue recipe works well for groups, and you can easily scale it up or down. For larger gatherings, simply double the ingredients and use a larger fondue pot. Ensure you have extra dippers on hand, as fondue tends to vanish quickly when everyone’s dipping away! A good rule of thumb is to plan for about 100g of cheese per person.

If you're catering to a smaller crowd, consider cutting the recipe in half. You can also mix cheese varieties; Gruyère or Cheddar can add complexity. Just remember, each type of cheese will have a different melting behavior, so be prepared to adjust the wine and cornstarch ratios to maintain that luxurious texture.