Arla® Dofino® Fontina Fondue

Arla® Dofino® Fontina Fondue

Arla® Dofino® Fontina is an excellent cheese for making fondue, both because of its texture and taste. Its versatile flavor makes it a great partner for dippers other than the traditional bread.
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Arla® Dofino® Fontina Fondue

Arla® Dofino® Fontina is an excellent cheese for making fondue, both because of its texture and taste. Its versatile flavor makes it a great partner for dippers other than the traditional bread.

Recipe for 5 servings portions

  • 8 cups shredded Arla® Dofino® Fontina Wedges
  • 1 cup grated Parmesan cheese
  • 3 tablespoons cornstarch
  • 1 large garlic clove, halved lengthwise
  • 1 1/2 cup dry white wine
  • 10 blanched asparagus spears
  • 5 slices prosciutto
  • 10 cherry tomatoes
  • 10 roasted fingerling potatoes cut in half
  • olive oil for roasting vegetables
  • 10 roasted Brussels sprouts

Instructions

Bread cubes: Preheat the oven to 350ºF. Toss the bread with olive oil, coating evenly. Transfer to a baking pan and bake for 15 minutes, stirring occasionally. Set aside. Roasting potatoes: Preheat the oven to 400ºF. Cut potatoes into ¼-inch thick slices. Brush with olive oil and arrange flat on a non-stick baking sheet. Bake until crisped and browned, about 10 to 15 minutes. Set aside. Roasting Brussels sprouts: Cut in half and brush with olive oil and arrange flat on a non-stick baking sheet. Bake in a preheated 400ºF oven until crisped and browned, about 10 to 15 minutes. Set aside. Toss the cheeses with the cornstarch, coating completely. Rub the garlic around the sides of a ceramic fondue pot or serving dish, set aside. Bring the wine to a simmer. Add the cheese to the pot in small additions, stirring vigorously until it melts. Arrange the vegetables and prosciutto that so everyone has a selection to choose from. Using long handle forks, dip the vegetables into the warm cheese fondue.