PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
Learn how to make a flavorful havarti fonduta from Italy, different than a Swiss fondue version. Delicious as a dip or a poured sauce.
By Lynda Balslev
No, this is not about fondue…or not quite. Fonduta, is an Italian specialty hailing from the Piedmont and Valle d’Aosta regions. Like its French and Swiss alpine cousins, fonduta consists of melted cheese.
Where it differs is in the preparation. While fondue is made in a pot with wine and simmered table-side over a flame, requiring constant stirring to prevent curdling. fonduta is a melty blend of cheese, milk, and often egg yolk, with a creamy yet stable consistency, allowing for more versatility, such as dipping or pouring.
This recipe is an easy variation of fonduta, which takes advantage of the robust flavors of Castello’s Wild Garlic Havarti. The egg is omitted and the milk is partly replaced with cream, creating a rich blank slate to allow the cheese to shine through. Served warm on a plate with roasted vegetables, it provides a comforting “soup” or drizzle. Served warm in a cup, it’s a lovely complement to crisp fresh cruditées.
- 4 ounces melting cheese, such as Castello Wild Garlic Havarti, coarsely grated
- 1 teaspoon cornstarch
- ¼ cup heavy cream
- ¼ cup whole milk
- Pinch of freshly ground black pepper
- In a bowl, toss the cheese and cornstarch to coat. Heat the cream and milk in a small saucepan until it just comes to a boil. Reduce the heat to low.
- Add the cheese in 2 batches, stirring constantly to melt the cheese before adding the next batch. Stir until smooth, then remove from the heat. Season with black pepper.
- Serve immediately as a bed for hearty roasted vegetables or with cruditées for dipping.
Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.
Lynda Balslev is a writer, recipe developer, cooking instructor and caterer. Educated at Le Cordon Bleu Ecole de Cuisine in Paris, Lynda lived and worked in Switzerland, England and Denmark for more than 15 years before moving to the San Francisco Bay area. Lynda is a contributor to NPR and authors the blog TasteFood, where she publishes original recipes and chronicles her culinary journey beginning and ending at the kitchen table.