The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Blue Brie with Manchego Fondue

Ingredients

2 tablespoons butter

2 small shallots

¼ teaspoon fresh chopped thyme

1½ tablespoons cornstarch

15 ounces of Blue Brie (three 5-ounce wedges)

3−5 ounces of Manchego, grated

Salt and pepper

Directions

* Credits

  1. In a small sauté pan, sauté diced shallots in butter over medium heat until soft.
  2. Add thyme and champagne, and as the mixture simmers, slowly whisk in the cornstarch. Add the Blue Brie and continue to whisk until cheese is melted and creamy. Incorporate 3 ounces of the grated Manchego. If fondue is too thick, add a splash of champagne. If it is too thin, add more Manchego and a pinch of cornstarch. Salt and pepper to taste.
Print Recipe