In a large mixing bowl, combine whole milk ricotta, shredded smoked gouda, and shredded mozzarella until smooth.

Scoop about 1 tablespoon of the cheese mixture and roll into a ball; freeze for 30 minutes.

Set up a breading station with flour, beaten eggs, and seasoned breadcrumbs. Dredge each fritter in flour, dip in egg, and coat with breadcrumbs.

Refreeze the breaded fritters for another 30 minutes.

Heat canola oil in a heavy pot until it reaches 350°F; fry the fritters in batches for 2-3 minutes.

Transfer to a paper towel-lined plate to drain excess oil; sprinkle with salt while warm.

In a medium bowl, whisk together Dijon mustard, grainy mustard, balsamic vinegar, honey, and a pinch of salt and pepper until smooth.