{"id":676,"date":"2022-11-29T13:36:18","date_gmt":"2022-11-29T18:36:18","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-parmesan-fondue\/"},"modified":"2026-09-01T11:30:43","modified_gmt":"2026-09-01T15:30:43","slug":"homemade-parmesan-fondue","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/","title":{"rendered":"Homemade parmesan fondue"},"content":{"rendered":"

\ud83e\uddc0 The parmesan fondue recipe I always wanted<\/strong><\/h3>\n

My homemade parmesan fondue is a golden square of breaded cheese, thick and crunchy on the outside, molten in the middle. In Quebec we call it fondue parmesan, and it has nothing to do with a pot you dip bread into. It is a fried cheese square, served as an appetizer. I ate a ton of them before I ever made one, always the store-bought kind, with breading as thin as paper and cheese that tasted like nothing in particular. The worst part is that they were still good. That is exactly what got me. If an average version already works, imagine one made with really good cheese and a crust that has some thickness to it. This one is legendary, and I will say it without blushing.<\/p>\n

\ud83d\udd25 Smoked Oka, white wine and a double breading<\/strong><\/h3>\n

Oka is a great cheese from around here. The smoked version takes the whole bite to another level. It melts, it stretches, and it leaves a trail of smoke behind the Parmesan. The white wine in the b\u00e9chamel is there for acidity, and it keeps all that cheese from turning heavy. Add both mustards, Dijon and old-fashioned, a pinch of smoked paprika, and the mix is already anything but ordinary before it even gets breaded.<\/p>\n

The breading goes through the whole sequence twice instead of once. That is on purpose. That is where the crunch lives.<\/p>\n

\u2744\ufe0f The freezer, the oven, the air fryer<\/strong><\/h3>\n

One hour in the fridge, then an hour and a half in the freezer. That is where everything is decided. A square that has only been chilled melts from the inside before the breading has time to brown, and you end up with a puddle of cheese in your oil. Frozen solid, it holds. I fry gently, then finish in the oven for about fifteen minutes so the center melts without the crust burning. You can also bake them from start to finish, or try them in the air fryer. Exact temperatures are down in the tips.<\/p>\n

I serve these when people come over. Holiday dinners, parties, a weeknight, or a random Tuesday when I feel like treating myself. This is not only a December recipe, even if December is its big month, and in summer it goes down just fine next to a salad. My squares are bigger than the little bites you see elsewhere, so count on about two per person. Serve them with my fondue sauces<\/a>, my ketchup and mayonnaise dip<\/a> or my homemade marinara sauce<\/a>.<\/p>\n

Fried cheese croquettes, the Quebec way<\/h2>\n

If cheese croquettes are what you came for, this is the Quebec version. A b\u00e9chamel loaded with cheese, chilled until firm, cut into squares, breaded twice and fried. Same idea as a croquette, bigger format, and a smoked cheese doing the heavy lifting. Nobody really knows where the name fondue parmesan came from, and I looked. It is not Swiss fondue, there is no pot, and Parmesan is not even the dominant cheese in most versions. What is certain is that it became a diner and appetizer classic here, on menus all over the province. The name came with no instruction manual.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\uddc0 The parmesan fondue recipe I always wanted My homemade parmesan fondue is a golden square of breaded cheese, thick and crunchy on the outside, molten in the middle. In Quebec we call it fondue parmesan, and it has nothing to do with a pot you dip bread into. It …<\/p>\n","protected":false},"featured_media":8067,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"parmesan fondue","_yoast_wpseo_title":"Parmesan fondue recipe (Quebec fried cheese squares)","_yoast_wpseo_metadesc":"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[164],"sponsorship":[],"class_list":["post-676","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-starters-aperos"],"acf":[],"yoast_head":"\nParmesan fondue recipe (Quebec fried cheese squares)<\/title>\n<meta name=\"description\" content=\"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parmesan fondue recipe (Quebec fried cheese squares)\" \/>\n<meta property=\"og:description\" content=\"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Coup de Gr\u00e2ce\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/lecoupdegrace.ca\" \/>\n<meta property=\"article:modified_time\" content=\"2026-09-01T15:30:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/lecoupdegrace.ca\/app\/uploads\/2023\/03\/fondue-parmesan-maison-inpage.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1244\" \/>\n\t<meta property=\"og:image:height\" content=\"1890\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/\",\"url\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/\",\"name\":\"Parmesan fondue recipe (Quebec fried cheese squares)\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/lecoupdegrace.ca\\\/app\\\/uploads\\\/2023\\\/03\\\/fondue-parmesan-maison-inpage.jpg\",\"datePublished\":\"2022-11-29T18:36:18+00:00\",\"dateModified\":\"2026-09-01T15:30:43+00:00\",\"description\":\"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/#breadcrumb\"},\"inLanguage\":\"en-CA\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-CA\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/#primaryimage\",\"url\":\"https:\\\/\\\/lecoupdegrace.ca\\\/app\\\/uploads\\\/2023\\\/03\\\/fondue-parmesan-maison-inpage.jpg\",\"contentUrl\":\"https:\\\/\\\/lecoupdegrace.ca\\\/app\\\/uploads\\\/2023\\\/03\\\/fondue-parmesan-maison-inpage.jpg\",\"width\":1244,\"height\":1890},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/recipe\\\/homemade-parmesan-fondue\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Homemade parmesan fondue\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/\",\"name\":\"Le Coup de Gr\u00e2ce\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-CA\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#organization\",\"name\":\"Le Coup de Gr\u00e2ce\",\"url\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-CA\",\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/lecoupdegrace.ca\\\/app\\\/uploads\\\/2024\\\/10\\\/logo-coup-de-grace-oct2016-VF-1.png\",\"contentUrl\":\"https:\\\/\\\/lecoupdegrace.ca\\\/app\\\/uploads\\\/2024\\\/10\\\/logo-coup-de-grace-oct2016-VF-1.png\",\"width\":1074,\"height\":531,\"caption\":\"Le Coup de Gr\u00e2ce\"},\"image\":{\"@id\":\"https:\\\/\\\/lecoupdegrace.ca\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/lecoupdegrace.ca\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Parmesan fondue recipe (Quebec fried cheese squares)","description":"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/","og_locale":"en_US","og_type":"article","og_title":"Parmesan fondue recipe (Quebec fried cheese squares)","og_description":"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.","og_url":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/","og_site_name":"Le Coup de Gr\u00e2ce","article_publisher":"https:\/\/www.facebook.com\/lecoupdegrace.ca","article_modified_time":"2026-09-01T15:30:43+00:00","og_image":[{"width":1244,"height":1890,"url":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2023\/03\/fondue-parmesan-maison-inpage.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/","url":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/","name":"Parmesan fondue recipe (Quebec fried cheese squares)","isPartOf":{"@id":"https:\/\/lecoupdegrace.ca\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/#primaryimage"},"image":{"@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/#primaryimage"},"thumbnailUrl":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2023\/03\/fondue-parmesan-maison-inpage.jpg","datePublished":"2022-11-29T18:36:18+00:00","dateModified":"2026-09-01T15:30:43+00:00","description":"Crispy breaded parmesan fondue squares, the Quebec appetizer. Smoked Oka, double breading and the freezer trick that keeps the cheese in.","breadcrumb":{"@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/#breadcrumb"},"inLanguage":"en-CA","potentialAction":[{"@type":"ReadAction","target":["https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/"]}]},{"@type":"ImageObject","inLanguage":"en-CA","@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/#primaryimage","url":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2023\/03\/fondue-parmesan-maison-inpage.jpg","contentUrl":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2023\/03\/fondue-parmesan-maison-inpage.jpg","width":1244,"height":1890},{"@type":"BreadcrumbList","@id":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-parmesan-fondue\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/lecoupdegrace.ca\/en\/"},{"@type":"ListItem","position":2,"name":"Homemade parmesan fondue"}]},{"@type":"WebSite","@id":"https:\/\/lecoupdegrace.ca\/en\/#website","url":"https:\/\/lecoupdegrace.ca\/en\/","name":"Le Coup de Gr\u00e2ce","description":"","publisher":{"@id":"https:\/\/lecoupdegrace.ca\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/lecoupdegrace.ca\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-CA"},{"@type":"Organization","@id":"https:\/\/lecoupdegrace.ca\/en\/#organization","name":"Le Coup de Gr\u00e2ce","url":"https:\/\/lecoupdegrace.ca\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-CA","@id":"https:\/\/lecoupdegrace.ca\/en\/#\/schema\/logo\/image\/","url":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2024\/10\/logo-coup-de-grace-oct2016-VF-1.png","contentUrl":"https:\/\/lecoupdegrace.ca\/app\/uploads\/2024\/10\/logo-coup-de-grace-oct2016-VF-1.png","width":1074,"height":531,"caption":"Le Coup de Gr\u00e2ce"},"image":{"@id":"https:\/\/lecoupdegrace.ca\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/lecoupdegrace.ca"]}]}},"_links":{"self":[{"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/recipe\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/types\/recipe"}],"replies":[{"embeddable":true,"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/comments?post=676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/media\/8067"}],"wp:attachment":[{"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/media?parent=676"}],"wp:term":[{"taxonomy":"recipe_category","embeddable":true,"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/recipe_category?post=676"},{"taxonomy":"sponsorship","embeddable":true,"href":"https:\/\/lecoupdegrace.ca\/en\/wp-json\/wp\/v2\/sponsorship?post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}