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Mihlama Cheese Fondue
  • Prep
  • Total
  • Serving

Mihlama-Style Cheese Fondue

Discover Mihlama, a Turkish fondue reimagined with a rich blend of Pizza Mozzarella and Caciocavallo cheeses for the ultimate melt. This velvety, stretchy cheese dish is a standout addition to any menu — perfect as a mezze or a comforting breakfast. Easy to prepare and designed for sharing, it offers a familiar yet exciting twist that draws in a variety of customers. Both comforting and memorable, this dish is a simple way to enhance your menu. 

 
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Ingredients

  • 200 g 20% Pizza Mozzarella cheese, shredded
  • 85 g Caciocavallo cheese, shredded
  • 85 g Unsalted butter
  • 15 g Coarse cornmeal
  • 240 g Water

  • Poached Apricots:

    • 130 g Dried apricots
    • 66 g Honey
    • 110 g Water
    • 1 sprig Fresh thyme
    • 10 g Orange blossom water
    • Yields: 323 g with liquid

  • To serve (1 serving):

    • 114 g Bread on the side, sliced
    • 115 g Pita on the side
    • 148 g Poached apricots with liquid on the side in a small bowl
    • 60 g Fruit preserve of choice
    • Half the Mihlama mixture
       

Directions

  1. When ready to serve the platter (this must be done to order), place a copper pan or a small cast-iron pan in the oven to keep hot.
  2. In a frying pan, melt the butter completely and allow to bubble for a few minutes without letting it burn.
  3. Add the cornmeal and work the butter all the way through with a wooden spoon.
  4. Stir the cornmeal gently for several minutes until it turns golden brown.
  5. When the oil from the butter begins to separate, add the water and bring to a boil.
  6. Once the water boils, slowly add the cheese and melt until the mixture becomes smooth each time.
  7. Let cook over low heat or low flame, stirring occasionally until the butter appears on top.
  8. Place cheese mixture in a hot cast-iron or copper pan, or in a small fondue set with a heat source underneath to keep the cheese hot and melty.
  9. In a platter, serve with all garnishes on the side as a build-your-own mezze platter.
Poached Apricots 

  1. Place all ingredients in a pot except the orange blossom water, let come up to a boil and then simmer. 
  2. Simmer on low for 10 minutes until achieving syrup consistency and apricots are slightly hydrated. 
  3. Place in a container and set aside.
     

Chef Jonathan Thauberger


'"Both Saputo Pizza Mozzarella and Caciocavallo cheeses bear resemblance to the eastern Mediterranean cheeses Taze Kasar and Kashkaval in mouth feel, texture, flavour, and melting aspect, which makes them the perfect combination for this beautiful ‘fondue’ mezze platter."
—Chef Erica Karbelnik 
Chef Owner, Karbs Catering & Private Events, Toronto 


Recommended Products

We recommend you use these Saputo products for this dish!

20 percent Pizza Mozzarella Cheese

20% Pizza Mozzarella

With a full, clean flavour, golden colour, soft texture and exceptional stretch, our 20% M.F. Pizza Mozzarella cheese block offers versatility for all your requirements. It's an exceptional choice for all takeout and delivery menu items.

Caciocavallo

Caciocavallo

Pear-shaped with a very thin, dry and smooth crust, our Caciocavallo cheese has a cream to yellowish interior and a consistent texture. Its flavour becomes more pronounced as it ages.

Unsalted butter

Unsalted butter

We offer a vast array of butters that suit many foodservice applications. Our products are available in various sizes.

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