Ingredients:

To prepare the cheese:
1/4 cup butter
1/4 cup all-purpose flour
1 c. Dijon Mustard
1 cup milk
1/4 cup cream cheese
1 cup fresh grated Parmesan cheese
1 cup shredded cheddar cheese
1 c. Chopped chives
1 c. chopped thyme
2 tbsp. Chopped fresh parsley
Salt and pepper to taste

For bread:
1/2 cup all-purpose flour
3 scrambled eggs
1 1/2 cups Italian rusk
vegetable oil for cooking

Steps:

Line a 9-by-5-inch loaf pan with plastic wrap. For reservations.

In a saucepan, melt the butter, then add the flour and mustard, stirring constantly with a wooden spoon to form a paste.

Cook for 30 seconds.

Gradually add milk while whisking to prevent lumps from forming. Bring the mixture to a boil while stirring. Take off the fire.

Add the rest of the “cheese preparation” ingredients, stir well, and then pour into the mould. Mix well and put in the fridge for at least two hours.

Remove the mold from the mixture and then cut it into cubes. Dip each cheese cube twice in the flour, egg and breadcrumbs. So, after the first time in the breadcrumbs, start again with the flour, then the eggs and finally the breadcrumbs. We want a nice thick crust.

Heat 1 cm of oil in a frying pan, then fry each fondue on all sides to brown it well. to serve.

Enjoy !