![](https://www.dodoni.eu/sites/default/files/styles/dodoni_large/public/dodoni_images/d_r_fondue_0_0.jpg?itok=36tuvV73)
feta cheese fondue with dipping local bread
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
maintanos.com (Marko Rossi & Danai Issaris)
traditional
contemporary
Level of difficulty
Time needed
15 minutes
INGREDIENTS
200g DODONI feta cheese crumbled
100g DODONI graviera cheese grated
100g DODONI kefalotiri cheese grated
4 tablespoons DODONI goat’s and sheep’s butter
2 tablespoons flour
2 cups DODONI week’s milk 3,5%
2 scallions minced
1 tablespoon chopped parsley
salt and pepper
local bread, cut in chunky pieces
![](https://www.dodoni.eu/sites/default/files/styles/dodoni_medium/public/dodoni_images/fondue_preparation_0.jpg?itok=uj1vADlw)
PREPARATION
In a saucepan, stir in the flour and the melted butter. Stir the 2 together into a paste over medium heat. Whisk in the milk to create the béchamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out.
![](https://www.dodoni.eu/sites/default/files/styles/dodoni_medium/public/dodoni_images/d_r_fondue_2_0.jpg?itok=ZUM7RfaK)
EXECUTION ![](https://www.dodoni.eu/sites/all/themes/dodoni_18/assets/images/recipes_execution_icon.png)
After that, just fold in the crumbled feta, graviera, kefalotiri scallions, and parsley. Season it with salt and a little cracked pepper.
Serve with bread dipping in the fondue.