Cheddar And Havarti Fondue: A Delicious Experiment

Fondue is a Swiss dish that is typically made with a blend of firm, mountain-style cheeses such as Gruyere, Emmental, and Appenzeller. However, other types of cheese can also be used to make fondue, including cheddar and havarti. In fact, there are several recipes available for cheddar and havarti fondue that combine these two cheeses to create a unique and tasty treat.

How to make cheddar and havarti fondue

Fondue is a fun and tasty dish to share with friends and family. It's a great way to get everyone involved in the meal and makes for a delightful, interactive appetizer. This recipe combines the sharpness of cheddar with the creamy nuttiness of Havarti for a unique and indulgent treat.

Ingredients:

• 1 1/2 cups shredded Havarti cheese (6 ounces)
• 1 cup shredded sharp Cheddar cheese (4 ounces)
• 2 tablespoons all-purpose flour
• 1/2 cup chicken or vegetable broth
• 1/2 cup milk
• 1/2 cup sliced drained sun-dried tomatoes in oil (optional)
• 4 medium green onions, sliced (optional)
• Crisp breadsticks, crackers, or cut-up fresh vegetables, for serving

Instructions:

• In a resealable food storage plastic bag, combine the shredded Havarti and Cheddar cheeses with the flour. Shake until the cheese is coated with flour.
• In a fondue pot or a heavy saucepan, heat the broth and milk just to a simmer.
• Add the cheese mixture to the pot, about 1 cup at a time, stirring constantly with a wire whisk until melted.
• Continue cooking over low heat, stirring frequently, until the mixture is slightly thickened.
• If using, stir in the sun-dried tomatoes and green onions.
• Keep the fondue warm over a low heat setting. Serve immediately with breadsticks, crackers, or cut-up fresh vegetables for dipping.

Tips:

• For a boozy twist, you can replace the broth with dry white wine.
• Breadsticks and a variety of veggies, such as cauliflower, baby broccoli, and bell peppers, make excellent dippers.
• Get creative with your dippers! Try garlic and herb croutons or crisp seasonal apples for a sweet and savoury contrast.
• For a heartier fondue, add some shredded American cheese to the mix.

The best dippers for cheddar and havarti fondue

The best dippers for a Cheddar and Havarti fondue

When it comes to fondue, bread is the most popular dipper. French bread, breadsticks, and croutons are always a hit, but you can also offer a variety of other options, such as multigrain bread, rye, sourdough, pumpernickel, or even bagels. If you want to get creative, try a rustic cranberry walnut loaf, which tastes fantastic when dipped in cheese. No matter which type of bread you choose, make sure to lightly toast it and then cut it into large cubes.

In addition to bread, you can offer an assortment of vegetables to dip in your Cheddar and Havarti fondue. Almost any vegetable will work, but some popular options include asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, and zucchini. Roasting or steaming the vegetables beforehand can enhance their flavour and texture.

If you're looking for something heartier, you can add some protein to your fondue platter. Grilled steak, poached chicken, or cooked ham all pair well with melted cheese. Cured meats, such as beef jerky, kielbasa, pepperoni, salami, and sausage, will also add a spicy kick to your fondue.

For a more elegant and decadent option, consider offering lightly steamed seafood such as shrimp, crab, or lobster. And don't forget the classic combination of fruit and cheese! Sliced apples, pears, pineapple, and grapes all make excellent fondue dippers.

Finally, don't forget to provide your guests with fondue forks or skewers to avoid any messy accidents!

The best cheeses for fondue

Fondue is a fun, communal dish that's perfect for entertaining. The best fondue is all about the cheese, so it's important to use good-quality varieties that melt smoothly.

• Fontina
• Gruyère
• Gouda
• Swiss cheese
• Comté
• Emmentaler
• Raclette
• Vacherin
• Cheddar
• Parmesan
• Appenzeller

For a classic Swiss fondue, opt for a mix of traditional, firm mountain-style cheeses such as Gruyère, Swiss cheese, and Gouda. If you want to experiment with different flavours, you could try using cheddar, either on its own or mixed with a more traditional cheese like Gruyère.

To make the fondue, grate your chosen cheeses and toss them with cornstarch or flour. This will help the cheese melt faster and more evenly, resulting in a smooth fondue. Slowly add the cheese to a pot of warmed wine, broth or stock, stirring constantly until melted.

Fondue is best served with a variety of dippers, such as bread, apples, vegetables, and meats.

How to prepare the cheese to make fondue

Preparing the cheese is a crucial step in making a smooth and creamy fondue. Here are the steps to follow to ensure your cheese is ready for melting:

Grate the Cheese:

Grating the cheese is essential for achieving a smooth and even melt. Use a box grater or a food processor with a grater blade to grate the cheese into fine shreds. This increases the surface area of the cheese, allowing it to melt faster and more evenly.

Choose the Right Cheese:

The best cheeses for fondue are those that melt smoothly and have a creamy texture. Traditional options include Gruyère, Swiss cheese, Emmentaler, Comté, Gouda, and Fontina. Cheddar and Havarti can also be used but may result in a less traditional flavour.

Toss Cheese with Cornstarch or Flour:

Coating the shredded cheese with cornstarch or flour is a crucial step to prevent clumping and ensure a smooth fondue. Cornstarch is the preferred option as it thickens the fondue without leaving an aftertaste, and it also makes the dish gluten-free. However, flour can be used in a pinch.

Add Cheese Slowly:

When adding the cheese to the fondue pot, do so gradually, sprinkling in small handfuls and stirring constantly. This slow and steady approach ensures that the cheese melts evenly and prevents lumpiness.

Stir Constantly:

Stirring the fondue continuously as you add the cheese is vital. It helps to create a smooth and homogeneous mixture. Use a zigzag stirring pattern rather than a circular motion to prevent the cheese from balling up.

Avoid Boiling:

Never let the fondue boil, as this will cause the cheese proteins to curdle and the oil to separate. Keep the heat low and gentle, and stir constantly to maintain an even temperature and texture.

By following these steps and choosing the right cheese, you'll be well on your way to creating a delicious and decadent fondue with a perfect consistency.

How to keep fondue smooth

Yes, you can make fondue with cheddar and havarti. Here are some tips on how to keep your fondue smooth:

Grate the Cheese

For quicker melting and a smooth fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, leading to smoother results. You can use the grater blade of a food processor or the coarse side of a box grater.

Toss the Cheese with Cornstarch

Cornstarch helps thicken the fondue and prevents the cheese from clumping. You can use flour in a pinch, but cornstarch is a better option as it leaves less of an aftertaste and makes the fondue gluten-free.

Add the Cheese Slowly and Stir Constantly

Resist the urge to dump all the cheese into the pot at once. Add a small handful at a time, stirring constantly and waiting for each addition to melt before adding more. This is crucial for achieving a smooth and buttery fondue.

Use Good-Quality Cheese

Even if you follow all the other tips, this one is key. The quality and type of cheese will have a significant impact on the final product. Choose a good-quality, buttery, creamy cheese that melts smoothly, such as fontina, Gruyère, or gouda.

Use Good Wine

The taste of the wine directly impacts the taste of the fondue. Choose a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also use beer or chicken/vegetable stock instead of wine if preferred.

Frequently asked questions