1 lb (450g) Young Gouda or Fontina Val d’Aosta (semi-firm, high-melting quality)
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp heavy cream
1 cup Panko breadcrumbs
1/3 cup hazelnuts, toasted, skinless, and finely ground/crushed
1/2 cup finely grated Parmigiano-Reggiano or Pecorino Romano
1 tbsp fresh thyme leaves, finely chopped
1/2 tsp smoked paprika or Aleppo pepper
Flaky sea salt (such as Maldon) and fresh chives for garnishing
Neutral oil (grapeseed or peanut oil) for deep frying
For the Hot-Honey Cherry Gastrique Dipping Sauce
1/2 cup tart sour cherry preserves or jam
2 tbsp hot honey (or wildflower honey + 1/4 tsp chili flakes)
2 tbsp aged balsamic vinegar or sherry vinegar
Pinch of coarse sea salt
Directions
Rind the cheese, if necessary, then cut into uniform 3/4-inch thick by 3-inch-long batons. Keep the cheese cold while preparing the breading station.
Construct the Hazelnut-Herb Dredge with panko breadcrumbs, hazelnuts, grated Reggiano or Romano cheese, fresh thyme leaves, finely chopped, smoked paprika.
Coat each Gouda baton in flour (shake off excess), dip thoroughly into the egg mixture, then roll in the hazelnut-panko crumb mixture. Repeat the egg wash and crumb coating a second time. Press the coating firmly onto every edge to seal completely so melted cheese does not leak.
Line a sheet pan with parchment paper and space out the breaded batons in a single layer. Freeze for at least 2.5 to 3 hours until completely solid. (Mandatory)
In a small saucepan over medium heat, combine sour cherry preserves, hot honey, and balsamic vinegar. Bring to a gentle simmer for 3 to 4 minutes until warm, glossy, and emulsified. Remove from heat and keep warm.
Heat oil in a heavy Dutch oven to 375°F (190°C). Fry the frozen cheese sticks in small batches (3 to 4 at a time) for 75 to 90 seconds until golden brown and crispy. Drain on a wire rack, immediately sprinkle with Maldon flaky sea salt and micro-planed Parmigiano or fresh chives, and serve hot with the cherry gastrique.
