feta cheese fondue with dipping local bread

SCROLL TO START
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

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.

EXECUTION

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.

feta cheese fondue with dipping local bread

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

2 cups DODONI week’s milk 3,5%

2 scallions minced

1 tablespoon chopped parsley

salt and pepper

local bread, cut in chunky pieces

PREPARATION

EXECUTION

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.