Havarti Dill Fondue Forestiere

20min Ingredients for 8-10 servings

16 ounces shredded Castello┬« Havarti with Dill, about 8 cups 
1 cup grated Parmesan cheese
3 tablespoons cornstarch
1┬Ż cup dry white wine 
1 large garlic clove, halved lengthwise
Dill sprigs for decoration, optional

For Dipping:
16 pickled cipollini onions
16 roasted shiitake and cremini mushrooms
12 ounces Chorizo, sliced

Havarti Dill Fondue Forestiere


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

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.

Arrange the vegetables and meats for dipping so that everyone has a selection of each. Spear them with long handle forks or skewers and dip into the warm fondue.

Tip:  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.

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