Cidrerie du Minot

Parmesan fondue and Bolée

Serves 6

Prep time : 20 minutes 

Cooking : 5 minutes

Parmesan fondue and Bolée


  • 45 ml (3 Tbsp) butter

  • 5 ml (1 tsp) olive oil

  • 125 ml (1/2 cup) flour

  • 750 ml (3 cups) milk

  • 65 ml (1/4 cup) La Bolée du Minot Cider

  • 2 egg yolks

  • 375 ml ( 1/2 cup) grated parmesan

  • 250 ml (1 cup) grated mozzarella

  • 1 pinch of cayenne pepper

  • Freshly ground pepper (to taste)

  • Ground nutmeg (to taste)

  • Salt (optional for cheeses are salted)

  • Flour

  • 1 egg beaten

  • 250 ml (1 cup) breadcrumbs

  • Sunflower oil


In a cooking pan, melt butter with olive oil.  Incorporate flour with a whisk and gradually add milk and cider; let it thicken at low temperature. Stir in egg yolks and grated parmesan. Remove from heat. Season with cayenne pepper, ground pepper and nutmeg. Salt if needed.

Transfer preparation into a 2cm (3/4 inch) thick mould and let cool in the refrigerator.

Remove from mould and shape dough in portions: one by one, dip in flour, beaten egg and then breadcrumbs. Rapidly roast portions in hot oil, turning once. Place on a service platter with parsley or roquette leaves.

Recipe: Richard Bizier
Food styling & Photography: Roch Nadeau