Did you know that Greeks eat more cheese per capita than anyone else in the world? Feta cheese is definitely the most popular Greek cheese but there are many others (soft, firm, semi-firm, semi-soft, creamy, hard, sheep milk, goat milk).
I love cheese and melted cheeses are another way of enjoying them. A couple of years ago I served this Greek-style fondue (or queso) to my Greek Supper Club guests.
I served this fondue with a koulouri and I don’t think I saw one vessel with any cheese left when my servers were picking up plates.
A word about cheeses: When cheeses sauces split, the usual culprit is the cheese itself – cheap cheese. Many domestic (Canada/US) Feta-style cheeses contain powdered milk. I use Greek Feta, which is made from a combo of sheep and goat milk.
If you cannot find Kasseri, use a Graviera, Manchego or a quality Gouda.
Greek Style Fondue
1 1/4 cup crumbled Feta
1 1/4 cup grated Kasseri or Graviera cheese
1 Tbsp. corn starch
2-3 Tbsp. olive oil
1 clove of garlic, grated
1/4 cup diced white onion
1 cup evaporated milk (or half/half cream)
Splash of dry white wine
Garnish
Thyme or oregano sprigs
- Place your cheeses and corn starch in a bowl and toss to coat, set aside.
- Into a small pot or medium skillet, add your olive oil over medium-low heat and add your garlic and onion. Cook, stirring often for 5 minutes or until translucent.
- Add milk, cheeses and wine and stir in. Keep stirring until the mixture becomes a glossy sauce.
- Add a tablespoon or two of milk if you wish to loosen the sauce a bit.
- Transfer to a serving vessel, serve with crusty bread or a Greek koulouri and dip away!
Insider Tip: Pick up your Greek cheeses and other specialties from Serano Bakery
