Reviews & Comments

(7 Ratings)

7 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Havarti-Cheddar Fondue

Dip into fun with a quick, foolproof double cheese fondue flavored with sun-dried tomatoes and green onions.

Prep: 30 MinTotal: 30 Min

1 - 4 of 4 Reviews

Posted 9/28/2012 9:03:36 PM REPORT ABUSE

Rating:

I lived in Peru and lived buying these coikeos from the street vendors. My recipe also calls for the zested rind of 1 lemon. To make manjarblanco in the States, cover 1 unopened can sweetened condensed milk with water in a saucepan and bring to a boil. Reduce heat and simmer for 3 hours. Cool before opening.

This reply was: Helpful Inspiring

Posted 7/20/2011 11:10:52 AM REPORT ABUSE CheeseHead17 said:

Rating:

I'd never thought of using Havarti for a fondue, but it's definitely a match made in heaven. The creaminess of the cheese is perfect for dipping all kinds of goodies, and the green onion-sun-dried tomato flavor makes it exquisite. I used Dofino Havarti in mine, which I've always found produces creamier and richer results for about the same price--you can look at www.dofinousa.com to see if it's sold in your area. They also have lots of other nice recipes using Havarti.

This reply was: Helpful Inspiring

Posted 2/15/2009 6:46:59 AM REPORT ABUSE meganalissa said:

Rating:

This was rich and creamy, very good. The sundried tomatoes are key - they added a nice flavor to the fondue.

This reply was: Helpful Inspiring

Posted 2/16/2007 9:56:56 AM REPORT ABUSE roygirl325 said:

Rating:

This was a very tasty fondue (great cheese flavor), and very easy to make. Mine was a little thicker than I would have liked, but I think that was my fault... may have added too much cheese. I made mine in a sauce pan since I didn''t have a fondue pot. I kept the temp on low and it worked just fine.We used mushrooms, red bell pepper, broccoli, cauliflower and bread and all were great in the dip.

This reply was: Helpful Inspiring