1/2 pound Camembert cheese
2 tablespoons cornstarch
1 cup white wine
3 tablespoons apple cider
1 teaspoon lemon juice
salt and ground white pepper to
4 cups sourdough bread cubes
2 cups blanched cauliflower florets
2 cups blanched broccoli florets
2 cups blanched small carrots
2 cups fresh celery stalk pieces
Blanch broccoli and cauliflower
in boiling salted water until
tender crisp (about 5 to 6 minutes). Drain and refresh under cold water
until completely cool. Arrange on platter.
- Blanch small carrots in
boiling salted water until
tender crisp (8 to 10 minutes). Drain and refresh under cold water and
arrange on platter.
- Wash celery stalks, drain, cut
into 1" pieces and arrange
- Remove and discard rind from
Camembert and shred Havarti.
Place in large bowl, add cornstarch and toss until well combined. Set
- In saucepan, heat wine, apple
cider and garlic until just
beginning to boil.
- Remove garlic and reduce heat
- Stirring constantly with wooden
spoon, add spoonfuls of cheese,
one at a time, to wine mixture, stirring until each addition starts to
- Add lemon juice, season with
salt and pepper to taste.
- Transfer cheese mixture to
fondue pot over low flame.
- Serve with sourdough cubes and
Makes 6 servings.
|Did You Know?
|Havarti is a semi-soft
Danish cow's milk table cheese that can be sliced, grilled, or melted.
It was initially created by Hanne Nielsen who operated an experimental
farm called Havarthigaard, in Øverød, north of
Copenhagen, in the mid-19th century. Havarti is made like most cheeses,
by introducing rennet to milk to cause curdling. The curds are pressed
into cheese molds which are drained, and then the cheese is aged.
Havarti is a washed curd cheese, which contributes to the subtle flavor
of the cheese.
Havarti is an interior-ripened cheese that is rindless, smooth and
slightly bright-surfaced with a cream to yellow color depending on
type. It has very small and irregular openings ("eyes") distributed in
the mass. It has a buttery aroma and can be somewhat sharp in the
stronger varieties, much like Swiss cheese. The taste can vary from
somewhat sweet to very sweet, and it is slightly acidic. It is
typically aged about three months, though when the cheese is older it
becomes more salty and tastes like hazelnut. When left at room
temperature the cheese tends to soften quickly. Flavored variants of
Havarti are also available, such as cranberry, garlic, caraway, dill,
basil, coconut, and jalapeño.
Havarti is popularly matched with lesser-oaked Chardonnay, Sauvignon
Blanc, or light-bodied Pinot Noir wine and occasionally accompanied
with figs; smoked turkey; raisins; walnuts; hearty bread; pears;
apples. The cheese also is an excellent snack on thin water crackers.