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Havarti Dill fondue forestiere

Havarti Dill fondue forestiere

20 min 8 servings
Cheesy Herby (Fresh)



  • 16 oz shredded Castello® Havarti Dill, about 8 cups
  • 1 cup grated parmesan
  • 3 tbsp corn-starch
  • 1½ cups dry white wine
  • 1 large garlic clove, halved lengthwise
  • dill sprigs for decoration, optional

For dipping:

  • 16 pickled cipollini onions
  • 16 oz roasted shiitake mushrooms 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

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.