Fondue Parmesan

Fondue Parmesan

Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration 1 hour 30 minutes
Total Time 55 minutes
Servings 16 squares


  • 1/3 cup Butter
  • 1/2 cup Cornstarch
  • 2 cup 2% milk
  • 1/3 cup Mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup Washed-rind firm cheese, shredded
  • 1 Egg
  • 1/2 cup Water
  • 1/4 cup Italian-seasoned breadcrumbs


  • In a saucepan, melt butter over medium-heat
  • Whisk in cornstarch and cook, stirring, for 1 minute or until bubbling
  • Gradually whisk in milk, blending well and bring mixture to a boil, whisking constantly
  • Cook for about 3 minutes or until very thick
  • Remove from heat and whisk in mozzarella, Parmesan, and washed-rind cheese until well-blended
  • Pour into an 8-inch glass baking glass, smoothing the top
  • Cover and refrigerate for at least 1 hour, until chilled, or up to 1 day
  • Preheat oven to 375°F and butter a large baking sheet
  • In a bowl, mix together egg and water. Place breadcrumbs in another bowl. 
  • Invert chilled cheese mixture onto a cutting board, cut into 16 squares
  • Dip each square first into the egg mixture; let excess drip off and coat it in the bread crumbs pressing lightly to help crumbs stick
  • Place the squares at lease 1" apart on the prepared baking sheet
  • Bake for 15 minutes or until the squares feel soft to the touch and the bottoms are golden brown. Flip over to show the golden side and serve.


  • Use 1 cup total of one or two varieties of cheese; just the mozzarella, and the Parmesan for a mild version or just the washed-rind cheese for a more pungent version