I love cheese. I love trying new varieties, from many countries, made from different milks, briny, soft, firm, semi-firm. Mild or stinky, sharp or creamy and smoked cheeses.

Back in Greece, the most touted smoked cheese is Mestovone (from Metsovo). Here in Toronto, in its absence I used smoked gouda. It holds up well to heat and, it’s flavourful and it’s affordable.

It’s one of the three cheeses I use to make this cheese croquettes. Using just smoked cheese would overpowering so a blend is what I use.

Crumbled Feta, a Graviera (or Gruyere) and smoked Gouda. It’s an easy recipe, consistent and delicious.

Let the holiday entertaining begin!

Smoked Cheese Croquettes

(makes about 36)

1 cup grated smoked Gouda

3/4 cup crumbled Feta cheese

3/4 cup Graviera or Gruyere cheese

3 to 4 Tbsp. cream

1 tsp. ground black pepper

2 large eggs

3-4 Tbsp. all purpose flour

approx. 1 cup all purpose flour for dredging

Vegetable oil for frying

1. Into a large bowl, add the three cheeses, cream, black pepper, eggs and 3 Tbsp. flour. Mix well with your hands and if needed, add a bit more flour to bind. Cover and place in the fridge to set for 1 hour.
2. Take out of the fridge, use a small ice cream scoop or a teaspoon to portion out your cheese balls. Place on a tray then roll into uniform balls with your hands.
3. Add about 1 inch of oil into a wide, deep pan over medium heat (your oil should be about 350F).
4. Dredge your cheese balls in flour and fry in batches. Reserve on a paper-lined tray. Serve warm with a red pepper jelly or tomato jam.