Brie Fondue

Serve this elegant cheese fondue at your next evening with friends. The combination of Brie cheese, wine and thyme pair beautifully with French bread, apple slices or smoked sausage slices.

Yield: Makes about 3 cups

Brie Fondue


  • 1 round (550 g) brie cheese, rind removed, cubed
  • 2 tbsp cornstarch
  • 2 tbsp salted butter
  • 2 tbsp finely chopped shallot
  • 1 clove garlic, finely chopped
  • 1 cup dry white wine
  • 1 tsp chopped fresh thyme or 1/2 tsp dried thyme, crumbled
  • Freshly ground pepper*


  1. Place brie in a bowl. Add cornstarch and toss to coat; set aside. Melt butter in a medium saucepan over medium-low heat. Add shallot and garlic; saute for 2 minutes. Add wine and cook, stirring, until simmering.
  2. Gradually add cornstarch-coated brie, whisking constantly until brie is melted and mixture is thickened and smooth, about 10 – 15 minutes. Stir in thyme. Season to taste with pepper.
  3. Transfer to a ceramic fondue pot. Serve with cubed French bread, apple slices or cooked smoked sausage slices.
Nutritional analysis per 2 tbsp serving:


96 calories, 7.3 g fat, 4.8 g protein, 1.2 g carbohydrates, 0 g fibre, 152 mg sodium 

*Ingredient not included in nutritional analysis. 

Tip: We used a 350g round plus a 200g round of brie cheese in this recipe. To remove the rind from brie and cube it more easily, first place brie in the freezer for 30 minutes.