Sweet Herb Fondue
Can’t find Havarti with dill? Feel free to use regular Havarti and add 2 teaspoons fresh dill to the herb mixture.
Serves: 6Hands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy
- 1 Tbsp. parsley, finely chopped
- 1 tsp. fresh thyme leaves, chopped
- 1 mint leaf, chopped
- ⅓ bay leaf
- ⅛ tsp. sage
- 1½ cups dry white wine
- ½ lb. Emmental cheese
- ½ lb. Havarti cheese with dill
- ¼ lb. medium Cheddar cheese
- 1 garlic clove, smashed and cut in half
- 1 tsp. lemon juice
- 3 tsp. cornstarch
- 4 tsp. water
- 1 sourdough baguette, cut into cubes
- Add the parsley, thyme, mint, and bay leaf to the wine. Let the mixture sit for 2 hours.
- Finely dice the Emmental, and dice the Havarti and Cheddar cheeses. Smash the garlic clove, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Remove the bay leaf and warm the wine-and-herb mixture on medium-low heat. Do not bring the wine to a boil.
- When the wine is warm, add the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more.
- When the cheese is melted, dissolve the cornstarch in the water and add to the cheese, stirring. Turn up the heat until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Serve with the baguette cubes for dipping.