Fondue with Camembert and Thyme

Name: Fondue with Camembert and Thyme
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g Camembert cheese, cut into cubes; 100ml dry white wine; 1 tsp fresh thyme leaves; 1 clove garlic, halved; Fresh bread, for dipping; Vegetables (like carrots and bell peppers), for dipping

Highlighted under: Soft Collection

I love preparing fondue with Camembert and thyme for my gatherings. The moment the cheese melts into a creamy, aromatic dip, it creates a warm and inviting atmosphere. Paired with crusty bread and fresh vegetables, this fondue becomes the highlight of the evening. The delicate flavor of thyme enhances the richness of the Camembert, making it a delightful experience for everyone. It’s a unique twist on traditional fondue that I know you’ll adore, and it’s surprisingly easy to make!

Created by

Briony Ashcroft

Last updated on 2026-01-13T02:12:37.025Z

Each time I make this fondue, it takes me back to a cozy winter evening spent with friends. I remember how the warm, gooey cheese flowed beautifully as we dipped in fresh bread, and the thyme lent such a fragrant twist. I experimented with different herbs, but thyme won out for its subtle yet distinctive profile.

One key tip I've found is to use a dry white wine to create a smoother consistency, cutting through the richness of the Camembert. This elevated our fondue from good to unforgettable. I can’t wait for you to try it!

        Why You'll Love This Recipe
        Creamy, rich Camembert flavor enhanced by fresh thyme
Perfectly shareable dish, ideal for gatherings and celebrations
Simple preparation that brings everyone together for a fun dining experience

      

Choosing the Right Cheese

For a perfect fondue, quality Camembert is essential. Choose a round, soft cheese with a creamy interior. Look for varieties that are labeled as raw milk or artisanal to get a richer flavor. A well-matured Camembert will melt beautifully, creating the desired creamy texture. Avoid cheese that is too runny or too firm, as it won’t provide the right balance in the fondue pot.

If you cannot find Camembert, Brie can be a good substitute, although its flavor profile is slightly different. However, if you're looking for a unique twist, try mixing Camembert with Gruyère or Emmental cheese for added depth and a nutty flavor. Just remember to adjust the wine and thyme quantities to balance the changes in taste.

Perfecting the Fondue Technique

When melting the cheese, keep the heat on low. It’s crucial to avoid high temperatures that cause the cheese to separate and become grainy; you want a smooth, glossy finish. Stir the mixture gently in a figure-eight pattern to help distribute the heat evenly and encourage a seamless blend. If you notice the cheese becoming too thick, you can add a splash more white wine to loosen it up.

Another key step is to ensure that your bread is stale enough to hold up when dipped. Fresh bread can soak up the cheese too quickly, leading to a messy experience. Consider lightly toasting the bread before serving; this adds a delightful crunch and enhances the overall texture of the fondue.

Ingredients

Gather your ingredients before you start for a smoother cooking process.

For the Fondue

300g Camembert cheese, cut into cubes
100ml dry white wine
1 tsp fresh thyme leaves
1 clove garlic, halved
Fresh bread, for dipping
Vegetables (like carrots and bell peppers), for dipping

Prepare your ingredients in advance to ensure a seamless cooking experience.

Instructions

Follow these steps to create the perfect fondue.

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove for flavor. Discard the garlic.

Combine Cheese and Wine

Add the Camembert cubes and white wine to the pot over low heat. Stir gently until the cheese melts.

Add Thyme

Once the cheese is smooth, stir in the thyme leaves. Mix well to combine the flavors.

Serve and Enjoy

Transfer the pot to a tabletop burner or fondue stand. Serve with bread and vegetables for dipping!

Now that you know how to make the fondue, enjoy sharing this delightful dish!

Pro Tips

For a richer taste, try adding a splash of brandy to the cheese mixture as it melts.

Storage and Reheating Tips

If you have leftover fondue, store it in an airtight container in the fridge for up to two days. When you're ready to enjoy again, add a bit of white wine and gently reheat it on the stove over low heat. Stir constantly to ensure it heats evenly and regains its creamy texture. Avoid using a microwave, as it can heat the cheese unevenly, potentially causing separation.

Reheating is a quick solution, but it's worth noting that freshly made fondue is always best. If you're planning a gathering, you could prepare the cheese mixture ahead of time and store it without the wine. Heat it in the pot with the wine added just before serving to maintain that fresh taste.

Serving Suggestions

To elevate your fondue experience, consider offering a variety of dippers beyond just bread and vegetables. Think about including treats like pretzel bites, apple slices, or even cooked shrimp. These additional options can add an interesting contrast in flavors and textures, encouraging guests to experiment and find their favorite combinations.

Don't forget the drinks! Pair your fondue with a crisp dry white wine that complements the flavors of the cheese, or try a light sparkling wine for added festivity. If you're serving a large group, consider creating a signature cocktail that ties in with the herbal notes of thyme for an extra touch of sophistication.

Questions About Recipes

→ Can I substitute Camembert with another cheese?

Yes, you can use Brie or a combination of soft cheeses for a different flavor.

→ What can I use for dipping apart from bread?

You can use blanched vegetables, charcuterie, or even pretzels!

→ Can I make this in advance?

It's best enjoyed fresh, but you can prepare the cheese and wine mixture ahead and heat it just before serving.

→ How can I adjust the thickness of the fondue?

If the fondue is too thick, add a little more wine; if too thin, let it cook longer to thicken.