A delightful twist on the classic cheese fondue, featuring creamy Brie and aromatic herbs.
Rub the inside of your fondue pot with the fresh garlic clove, then discard the garlic.
This step infuses the pot with a subtle garlic aroma, enhancing the overall flavor.
In a saucepan, heat the dry white wine over medium-low heat until warm.
Avoid boiling the wine to preserve its delicate flavor.
Toss the Brie cheese cubes in cornstarch to coat evenly.
Coating the cheese in cornstarch helps to create a smooth and creamy fondue.
Gradually add the cheese to the warm wine, stirring constantly with a wooden spoon until melted.
Stirring constantly prevents the cheese from sticking to the bottom of the pan.
Stir in the thyme, ground nutmeg, and white pepper, then transfer the mixture to the fondue pot.
Adding the seasonings at the end preserves their fresh and vibrant flavors.
Serve the fondue warm with your choice of dippers, such as bread cubes, vegetables, or cooked meats.
Keep the fondue warm over low heat to maintain its creamy consistency.
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