Grate the havarti cheese and place in a bowl with the parmesan and cornstarch, toss together.

Slice garlic clove in half, rub the insde of the fondue pot.  Discard.  Warm the wine on low heat.  When warm add 1 teaspoon lemon juice, add the cheese a little at a time.  Once all cheese is melted serve immediately or ideally place over a flame to stay hot while dipping.

Dippers – bread cubes, radishes, apples, broccoli, roasted mushrooms, pickled onions, roasted potatoes.