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Havarti Dill fondue forestiere

Havarti Dill fondue forestiere

Cook 20 min 8 servings



For dipping:

  • 16 pickled cipollini onions
  • 16 oz roasted shiitake and cremini mushrooms
  • 12 oz chorizo, sliced



1. Toss the Havarti and Parmesan with the cornstarch and set aside.

2. Rub the inside of the pot with garlic. Bring the wine to a simmer. Slowly add the cheese in small additions, stirring vigorously after each.

3. Arrange the vegetables and meats for dipping so that everyone has a selection of each.

4. Spear them with long handle forks or skewers and dip into the warm fondue.

Tips & Tricks

Tips & Tricks

As an alternative to traditional fondue pot, heat rocks in the oven until piping hot. Layer them on a serving tray and place the fondue in containers right on top. The heat from the rocks will keep the fondue warm.