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
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.
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.