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Melting Pots Creamy garlic and herb cheese fondue


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  • 1 1/2 teaspoons finely chopped fresh thyme
  • 1 tsp. finely chopped garlic
  • 1 tbsp. unsalted butter
  • 2 cups heavy cream
  • 8 ounces Brie
  • 1/4 tsp. freshly ground pepper


Servings 4


Step 1

Cook the thyme and garlic in the buter over medium heat for 2 minutes or until the garlic is soft but do not brown the garlic.

Add the cream and increase the heat to medium high

Bring to a simmer.

Decrease the heat and simmer until the cream is reduced by one-third, stirring frequently.

Stir in the cheese using the fork. Cook until the cheese is melted, stirring constantly.

Stir in the pepper. Keep warm over low heat.


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