Recipes
Havarti Dill Fondue Forestiere
Serves 8 to 10
Because Denmark’s Finest® Havarti is aged slightly, it has a richer flavor that perfectly complements mushrooms, onions and spicy chorizo sausage!
Ingredients
Fondue:
- 16 ounces shredded Denmark's Finest® Havarti with Dill, about 8 cups
- 1 cup grated Parmesan cheese
- 3 tablespoons cornstarch
- 1½ 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
Directions
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.