Mix the shredded Emmenthaler and Gruyere Cheese and toss it with cornstarch to aid in thickening and improve the viscosity of the fondue.
Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. When steam is visible, reduce the heat to medium.
Add the white wine to bowl, and then add the Brie cheese. Using a fork, stir for approximately 30 seconds, slightly breaking up the Brie cheese in the base.
Add the bacon and continue to stir the contents of the bowl.
Add 1/3 of the shredded cheese blend and stir using the fork until fully incorporated into liquid. Then add another 1/3 and continue stirring until melted. Last, add the rest of the cheese and stir using a circular whipping motion until smooth.
Squeeze the lemon juice into the melted fondue and then add fresh ground black pepper. Fold these two ingredients into the cheese fondue 4-5 times.
Top the fondue with the fresh chopped scallions.
Use dippers such as bread cubes, vegetables, cubed sausage, and cornichons.
Originally Submitted
2/18/2013
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