Brie and Fondue

For the second day of our winter term course, we went hands-on to make two styles of Brie and some cheese fondue. After we met at Mrs. Clater’s house, where we talked about the different techniques and styles of blue cheese we learned about for homework, we headed for the kitchen where we discussed the cheeses we were going to make for the day, which was Brie, Appenzeller, and Gruyere.

The first style of Brie we made was wrapped in a Pillsbury crescent dough spread with a fine layer of apricot jam. The second iteration was Brie in a bowl topped with fresh garlic and local Boston honey. Each student was able to contribute a helping hand to the making of the Bries, whether it was spreading the dough to topping the Brie with honey. After waiting 20 minutes for the Bries to warm up in the oven, we prepared the ingredients for the fondue. When our cheese finished warming up, we ate each kind on some crackers and each had a sweet distinct flavor. There were many opinions on which was the favorite of the class, (my personal favorite was the garlic and honey) but we ate it all up and had a good time.

For our fondue we decided to try a Swiss style acceptable for Brooks students. Steven, Jack, and Ellie grated two types of cheese, Appenzeller and Gruyere, and measured 14 ounces to prepare on the stove. 

We tasted the two cheeses and the favorite among the majority was the Appenzeller since it had a nice, smooth finish. Aron and I also covered the fondue pot in a thin layer of garlic rubbed on the sides to maximize flavor. After we each took turns stirring on the stove, we finished that process at gathered around the pot.

The fondue turned out tasting like gravy, but it was an enriching experience. With the leftover bread, Bianca graciously made croutons for us to enjoy and they were delicious.

Brie or Camembert (link)