Brie Fondue | Blue Flame Kitchen

Ingredients

• 1 round (550 g) brie cheese, rind removed, cubed
• 2 tbsp cornstarch
• 2 tbsp salted butter
• 2 tbsp finely chopped shallot
• 1 clove garlic, finely chopped
• 1 cup dry white wine
• 1 tsp chopped fresh thyme or 1/2 tsp dried thyme, crumbled
• Freshly ground pepper*