Havarti Fondue: A Delicious Melty Treat?

Fondue is a delightful dish that has seen a resurgence in popularity in recent years. A key component of this crowd-pleasing meal is, of course, the cheese. While there are many types of cheese that can be used, one variety that stands out is Havarti. Havarti is a semi-soft cheese that is known for its nutty, buttery flavour and excellent melting properties, making it a superb choice for fondue. In this article, we will explore the characteristics of Havarti cheese, provide tips for creating the perfect Havarti fondue, and offer suggestions for delicious dipping options to elevate your fondue experience.

Havarti fondue recipes

Havarti is a great choice for fondue due to its excellent melting properties. It can be used on its own or combined with other cheeses such as cheddar, parmesan, or Swiss cheese. Here are some delicious Havarti fondue recipes to try:

Classic Havarti Fondue

This recipe is a simple yet tasty take on traditional Swiss fondue.

Ingredients:

• 14 oz. of Havarti cheese (or other Swiss cheese)
• 1-2 tbsp. of cornstarch
• 2 cups of dry white wine (such as Sauvignon Blanc)
• 1 tsp. of ground mustard
• 1/4 tsp. of cayenne pepper
• Bread, apples, and/or other produce of choice for dipping

Instructions:

• Grate the Havarti cheese into a small bowl and toss it with cornstarch, ensuring all pieces are lightly coated. This step helps prevent the cheese from separating when cooked.
• In a saucepan, add the wine and bring it to a simmer.
• Slowly stir in the cheese, about 1/4 cup at a time, stirring constantly until fully incorporated. The key to a creamy fondue is adding the cheese gradually.
• Once all the cheese is melted and the mixture is smooth, stir in the ground mustard and cayenne pepper.
• Transfer the fondue to a fondue pot and maintain a medium heat. Adjust the temperature as needed while eating—lower heat if it starts to simmer, and increase slightly if it solidifies.

Aged Havarti Fondue with a Twist

This recipe adds some unique flavours to the traditional fondue, including garlic, fresh basil, and sun-dried tomatoes.

Ingredients:

• 3 1/2 cups (1 lb/450 g) of Castello Aged Havarti, grated
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of cornstarch
• 1-2 sun-dried tomatoes, finely diced
• 2 tbsp. of fresh basil, julienned
• Kosher or sea salt and cracked black pepper to taste
• Grated nutmeg to taste
• 2 tbsp. of Kirsch or Sherry
• 2-3 crisp seasonal apples, sliced
• 1/2 tsp. of crushed garlic
• Fresh herbs of choice (basil, oregano, sage, rosemary)
• 1 baguette, sliced into 1/4-inch slices
• Butter, granulated garlic, and herbs for brushing

Instructions:

• Smash and rub the garlic cloves inside a heavy saucepan, then discard the garlic.
• Add white wine to the saucepan and scrape the garlic residue with a wooden spoon.
• Toss the grated cheeses with cornstarch in a small bowl, then add to the saucepan a little at a time, stirring until melted.
• Once all the cheese is melted, add the sun-dried tomatoes, basil, Kirsch or Sherry, nutmeg, and Tabasco. Adjust seasoning to taste.
• Serve with crostini and sliced apples for dipping.

Havarti-Cheddar Fondue

This recipe combines Havarti and cheddar cheeses for a delicious and flavourful fondue.

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 broth
• 1/2 cup sliced drained sun-dried tomatoes in oil
• 4 medium green onions, sliced
• Crisp breadsticks and cut-up fresh vegetables, for serving

Instructions:

• In a resealable food storage plastic bag, mix the cheeses with the flour. Shake until the cheese is coated with flour.
• In a fondue pot, heat the chicken broth and milk just to a simmer.
• Add the cheese mixture, about 1 cup at a time, stirring with a wire whisk until melted.
• Cook over a warm setting, stirring constantly, until slightly thickened.
• Stir in the sun-dried tomatoes and green onions.
• Keep warm and serve with breadsticks and vegetables.

The best cheeses for fondue

Fondue is a Swiss dish that gained popularity in the US in the 1960s and is now back in fashion. The best cheeses for fondue are those that are good melters, with a resilient protein structure that can stay together and a tender texture that allows them to flow when heated.

Gruyère

The classic Swiss fondue cheese, Gruyère is a popular choice for its creamy, buttery texture and smooth melting properties. It is also one of the traditional cheeses used in Swiss fondue, along with Swiss cheese and Gouda.

Emmentaler

Another classic Swiss cheese, Emmentaler is often used in combination with Gruyère as a base for fondue. It has the right consistency and is known for its superior melting qualities.

Fontina

Fontina is a good all-around cheese for fondue, known for its buttery, creamy texture and smooth melting abilities. It is a great choice for a classic Swiss fondue or for adding to a base of Gruyère and Emmentaler.

Gouda

Young Gouda is another good melting cheese that can be used in fondue. It has a creamy, smooth texture and a mild flavour that pairs well with other cheeses. Aged Gouda, on the other hand, is a non-melting cheese that can be added in small amounts for flavour.

Havarti

Havarti is a semi-soft cheese that works well in fondue. It has a creamy, buttery texture and a mild, slightly sweet flavour. It can be used on its own or in combination with other cheeses like Cheddar.

Other options

Other cheeses that can be used for fondue include raclette, Cantal, Monterey Jack, and Manchego. For a non-traditional fondue, Cheddar, blue cheese, or a combination of any cheese of your choice with sodium citrate can be used.

How to make fondue

Fondue is a fun and delicious dish that can be a great centrepiece at a social dining table. It's a simple, foolproof dish that is far easier to make than it looks. The key to a good fondue is selecting cheeses that are good melters and adding them gradually to the other ingredients to avoid clumping. Here is a step-by-step guide on how to make fondue, with a specific focus on using Havarti cheese:

Ingredients:

• 10½ ounces of Castello® Aged Havarti
• A handful of fresh tarragon
• White wine
• Cornstarch or flour
• Kirsch (cherry brandy) or lemon juice
• Bread, apples, and/or produce of choice for dipping

Optional Ingredients:

• Grated Parmesan
• Sun-dried tomatoes
• Cayenne pepper
• Mustard powder
• Garlic
• Herbs of choice (basil, oregano, sage, rosemary)

Instructions:

• Grate the Havarti cheese into a small bowl. If you want to add some extra flavour, you can toss the cheese with cornstarch or flour. This will help prevent the cheese from clumping when melted.
• Place your chosen wine in a saucepan and warm it to just below the boiling point.
• Once the wine is warm, add a little bit of lemon juice or kirsch, if desired.
• Slowly add the grated cheese to the saucepan, a little at a time. Stir constantly until the cheese is fully melted and incorporated.
• If you're using any additional ingredients, such as cayenne pepper, mustard powder, or sun-dried tomatoes, add them now and stir to combine.
• Transfer the fondue to a warm bowl or a fondue pot and maintain a medium heat. The fondue should be just warm enough to maintain its consistency.
• Serve with your choice of dippers, such as bread, apples, vegetables, or anything else you desire!

Tips:

• You can experiment with different types of cheese in your fondue, such as Gruyère, Emmentaler, or Cheddar.
• If you're short on time, you can serve the fondue directly from the saucepan. Just be sure to eat it quickly as it will start to re-solidify at room temperature.
• For a more interactive dining experience, follow the tradition of kissing the person next to you if you drop a piece of bread or apple into the fondue!

What to dip in Havarti fondue

Havarti fondue is a delicious, creamy cheese fondue that goes well with a variety of dippers. The mild, nutty flavour of Havarti cheese means it is a great base for a fondue, and it is a good melting cheese.

A classic fondue pot is a great way to serve this dish, and it is a fun, interactive way to eat. So, what are the best things to dip into a Havarti fondue?

Firstly, bread is a must. Croutons, breadsticks, and cubes of sourdough or baguette are all excellent choices. For a more indulgent option, try garlic and herb croutons, or brush sliced baguette with garlic butter before baking. Flatbreads are another tasty option, especially when warm from the oven and drizzled with honey.

Vegetables are also a great choice for dipping into Havarti fondue. Try bell peppers, cauliflower, baby broccoli, or crisp, seasonal apples. For a more substantial option, serve the fondue with a vegetable side dish, such as spinach and artichoke.

For a real treat, serve the fondue with some cured meats, such as salami or prosciutto. And, for a sweet ending to the meal, offer guests some fresh fruit, such as apples or blackberry fennel jam on crispbread.

Whatever you choose to dip into your Havarti fondue, it is sure to be a delicious, indulgent treat.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot over a portable stove and eaten by dipping bread, vegetables, or other snacks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". The recipe calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland".

In the 1950s, the term "fondue" was generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956, which featured hot oil instead of cheese and chunks of meat in place of bread. In the mid-1960s, he also invented chocolate fondue as part of a promotion for Toblerone chocolate. Fondue was popularized in North America in the 1960s and was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Frequently asked questions