Cheese fondue dippers


When deciding on what to dip into a warm, gooey pot of cheese fondue, vegetables are a winner every time.  Almost any vegetable you can think of can become a great cheese fondue dipper. 

Selecting a cheese to complement the vegetables is not difficult.  A good Gruyère, Emmentaler, or cheddar tastes terrific on most vegetables.

Broccoli, cauliflower, carrots, and radishes are favorites that appear in many recipes as cheese fondue dippers.  Asparagus and cherry tomatoes also show up often.  You may also come across recipes calling for artichoke hearts, mushrooms, or red and green peppers. 

Some veggies such as turnips, radishes, and cherry tomatoes are great dippers when raw, but other dippers could do with a quick bit of boiling, no more than two minutes.  Cheese fondue dippers that improve with boiling include asparagus, broccoli, and cauliflower.  Carrots can be served boiled or not, depending on personal preference.  Not only does the boiling help reduce an overabundance of crunchiness; it also sets the color of the vegetable, making it pleasing to the eye and enhancing the overall experience.  Once the veggies have been boiled and dried, place them in the refrigerator until nearly ready to serve.
You may also wish to prepare the vegetables dippers in various shapes before dousing them in cheese.  Florets, sticks and spears are popular choices.  For dippers whose heads are composed of florets such as broccoli and cauliflower, simply cutting off the stalk will suffice.

If dipping green peppers, celery, or radishes, a good vegetable dip tastes very good in addition to the fondue.  One recipe for a delicious dip includes mayonnaise, onion, cream cheese, and Worcestershire sauce. 

Rubbing the saucepan that will melt the cheese for the fondue with garlic will enhance the flavor of the vegetables dipped into it later.  

When it comes to choosing which vegetables to dunk into what type of cheese, it usually comes down to your own taste palette.  Whatever cheese you enjoy, whether it is spicy, bitter, or strong will usually do just fine with whatever vegetables you favor.  The earthy, bitter taste of vegetables is the perfect flavor contrast to the creamy zeal of cheese in a great number of situations.  As always with cheese fondue and dippers, experiment and find the ultimate combination of flavor that gets you every time.

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