The Best Apples To Accompany A Cheesy Fondue

Apples are a popular choice for cheese fondue, with their sweet and tart flavours complementing the salty, melted cheese. When choosing apples for cheese fondue, it is essential to consider the type of cheese used and the desired flavour profile. For a classic Swiss-style cheese fondue made with Gruyere and Emmenthaler, a sweet and crisp apple variety like Pink Lady or Gala pairs well. If you prefer a more savoury fondue, a tart apple like Granny Smith can cut through the richness of the cheese. Golden Delicious apples are also a popular choice for fondue, offering a balance of sweetness and crispness. To enhance the flavour and prevent browning, it is recommended to toss the apple slices with lemon juice before dipping them into the decadent, bubbly cheese.

Granny Smith apples for savoury cheese fondue

Granny Smith apples are a great choice for a savoury cheese fondue. Their tart flavour makes them an ideal pairing with melted cheese. Granny Smith apples are also recommended for cheese plates and charcuterie boards when paired with blue cheese or pepper jack cheese.

When preparing apples for fondue, it is recommended to toss them with lemon juice to prevent browning while they sit on the plate. For a more robust dip, you can mix the cheese with alcohol, such as cider, white wine, or cherry brandy.

Apples are a perfect option for cheese fondue, and other recommended foods to dip include pears, broccoli, carrots, bread, and ham. For a classic Gruyere/Emmental fondue, a good light rye bread is recommended.

If you are making a cheese fondue from scratch, a simple recipe involves shredding Swiss-style cheese, such as Jarlsberg or Emmenthaler, and Gruyere cheese, adding cornstarch, and mixing with white wine and nutmeg.

Gala or Pink Lady apples for sweet cheese fondue

Apples are a perfect fruit to dip into cheese fondue. If you want to go for a savoury option, a Granny Smith apple is a great choice. However, if you want something sweet, Gala and Pink Lady apples are the way to go.

Gala apples are both sweet and tart, making them a perfect pairing for a sweet cheese fondue. They are also a good choice for cheese plates and pairings, especially with cheddar, chèvre or goat cheese, and Swiss or Emmental cheese.

Like Gala apples, Pink Lady apples are also sweet and tart. They are very versatile and pair well with a wide range of cheeses, including cheddar, gorgonzola, Monterey Jack, Swiss or Emmental, kasseri, and Port Salut. They also go well with blue cheese, goat's cheese, and brie.

To get the most out of your apple and cheese pairing, it is recommended to cut the apples into thin wedges, removing the core and any stray pips. Leaving the skin on adds extra texture and colour to your plate. To prevent browning, toss the apples with lemon juice.

For a more indulgent experience, you can even mix your cheese fondue with alcohol, such as cider, white wine, or cherry brandy.

Apples with cured meats

Apples are a great option for cheese fondue, and they pair excellently with cured meats. The sweetness of apples complements the salty, savoury flavours of cured meats, creating a delicious contrast.

When it comes to choosing the right apple for cured meats, consider the colour and flavour profile. Yellow apples, such as the Golden Delicious, have a sweet and slightly acidic taste. This variety goes perfectly with spicy salami, creating an unexpected but mouth-watering combination. Italian prosciutto, known for its delicate flavour and tender texture, is also an excellent match for the sweetness of yellow apples.

Green apples, like Granny Smiths, are known for their emerald skin and crunchy texture. Their sour taste is well-balanced by more intense, sometimes sweet and spicy flavours. Speck, for example, pairs harmoniously with green apples for a well-rounded flavour experience.

Red apples, such as Stark Delicious, are the sweetest and juiciest variety. Their crunchy, juicy, and aromatic qualities make them ideal for pairing with salty, cured meats like cooked ham. The combination creates a balanced blend of flavours that enhance each other.

Apples and cured meats can be enjoyed as a refreshing outdoor meal, a quick and convenient lunch, or a tasty snack. The different types of apples and cured meats allow for endless combinations to surprise and delight your guests.

For a fondue with a savoury cheese, a tart apple like a Granny Smith is a good choice. If you prefer a sweeter fondue, such as caramel or chocolate, opt for an apple that is both sweet and tart, like a Gala or Pink Lady. No matter your preference, apples with cured meats are a savoury and tasty match.

Apples with bread

Apples and bread are a classic combination, and when paired with cheese fondue, they make for a delicious and indulgent treat. Here are some tips and ideas for creating the perfect apples with bread fondue experience:

Choosing the Right Apples

The type of apple you choose for your fondue can greatly affect the overall taste experience. For a cheese fondue, a tart apple like a Granny Smith can provide a refreshing contrast to the rich and creamy cheese. The tartness of the apple will cut through the decadence of the fondue, creating a delightful savoury treat. Alternatively, a sweet and tart apple, such as a Gala or Pink Lady, can also be a great option. These apples will add a touch of sweetness to your fondue, especially if you plan to dip your bread in as well.

Preparing the Apples

To get the most out of your apples, consider slicing them into wedges or thin slices. This will make them easier to dip and ensure that each bite has the perfect ratio of apple to cheese. Additionally, tossing the apple slices with lemon juice will prevent them from browning, keeping them fresh and appetising.

Bread Choices

When it comes to bread, you have a variety of options that will complement the apples perfectly. A crusty French bread or a light rye bread can add a satisfying texture contrast to the softness of the apples and cheese. Sourdough bread is another excellent choice, as its slight tang can enhance the flavours of the fondue. For an extra indulgent treat, consider using walnut bread, which will add a rich, nutty flavour to your fondue experience.

Dipping Etiquette

When dipping your apples and bread into the cheese fondue, it's important to use the right utensils. Fondue forks are long enough to avoid contact with the hot cheese and are often colour-coded, making it easy to keep track of your fork. If you don't have fondue forks, opt for the longest forks you have to ensure a safe and enjoyable dipping experience.

Customising Your Fondue

While the classic cheese fondue is a delicious choice, you can also experiment with different ingredients to create unique flavour profiles. For example, adding alcohol to your fondue, such as cider, white wine, or cherry brandy, can give it a more robust taste. Additionally, mixing in spices like nutmeg can enhance the flavour of the cheese.

In conclusion, apples with bread fondue is a fun and interactive way to enjoy the classic combination of apples and cheese. By choosing the right apples, preparing them appropriately, and selecting complementary bread options, you can create a delicious and memorable fondue experience for you and your guests.

Apple cider cheese fondue

A fun and delicious treat, apple cider cheese fondue is a tasty twist on the traditional Swiss cheese fondue. It's perfect for parties, bringing everyone together around one pot of delicious, gooey melted cheese. It's also a great dinner option, especially for kids, as there's no need for knives or forks—just stabbing and dipping!

Ingredients

• 1/2 pound of Fontina cheese, grated
• 1/2 pound of Gruyere cheese, grated
• 2 tablespoons of cornstarch, divided
• 1 cup of hard apple cider (alcoholic)
• Fresh fruit, such as apples, pears, and melon
• Crusty bread, such as sourdough or rye
• Tofu, tempeh, or veggie sausages
• Vegetables like broccoli, green beans, or cauliflower

Instructions

• Bring the apple cider to a simmer in a pot, then turn the heat down to medium.
• Toss the Fontina cheese with one tablespoon of cornstarch and the Gruyere cheese with the remaining cornstarch.
• Gradually add the Fontina cheese to the warm apple cider, whisking continuously.
• Once the Fontina has melted, start adding the Gruyere in stages, continuing to whisk.
• Keep whisking until the cheese has melted and the fondue becomes thick and sauce-like.
• Transfer the fondue to a fondue pot and serve with your choice of dippers.

Tips

• If the fondue thickens too much, place it back on the heat and add 1/4 to 1/2 cup of heavy cream or milk, stirring until the consistency thins out.
• Prepare all your dippers before making the fondue, as you'll want to serve it right away.
• Choose sturdy dippers that can stand up to thick, heavy cheese without breaking.
• For a savoury fondue, a tart apple like Granny Smith is a good choice. For a sweeter fondue, try a sweeter apple like Gala or Pink Lady.

Frequently asked questions