Fried Cheese

5 Aug

I laughed super hard last week when I was watching some recorded Rocco’s Dinner Party episodes I had on TIVO. In one of the dinner parties, the chefs were presented with a variety of cheeses from around the world… or maybe just France, can’t remember. Well, they needed to pick and serve a cheese course with their suggested party menus.

Rocco was impressed… shall I say very impressed with a FRIED CHEESE bite he was served by one of the chefs. So impressed, he still was bragging about it yesterday during a Twitter thing we had where the viewers/fans can ask him all sorts of questions directly. I laughed all over again yesterday because I replied to him that fried cheese is wonderful… and I knew I had this “recipe”, if we could call it that, in my Pending To Post file. So… let’s Post it along…

I told you about Queso del País… so this is what you do it – you FRY it!!!

Queso Blanco is mild in flavor because it contains still water, or better said, the whey. But as soon as you fry it, the water evaporates, the flavors concentrate and it becomes a salty, delicious bite that can be enjoyed alone as an appetizer or to complement a variety of recipes…


There’s not a lot of science involved in the frying of Queso Blanco… but here are my pointers:

  • Use a non-stick skillet preferably.
  • You can fry it dry or you can use a bit of canola oil spray. I do not find it makes that much of a difference.
  • For some reason I have not figured out, my fried cheeses always deflate… but when you order fried cheese at a restaurant as an appetizer or at a party, they’re always breaded and still square. Maybe they freeze them before frying to hold their shape… I do not know because I have not tried it. But, the flavor is there even if the shape changes. And I do not think you need to bread it to get a nice color/presentation either…
  1. Just cut your pieces of cheese and place in a medium-hot skillet. The cheese will start of ooze some water/whey… let it. Leave it there for about 4-5 minutes until the cheese starts to get a brown, caramelized color.
  2. Flip over and brown the other side. It’ll take less time because most of the water in the cheese has evaporated already.



Enjoy it in various ways:

Today I am enjoying it with corn tortilla chips…

You could also place a few slices of fried cheese inside a tostón sandwich. Actually that’s the original way I was taught to make it and eat it. The tofu solution came afterwards when we had to go dairy-free for a while.


It’s the best topping for Mangú… a Dominican dish made from mashed boiled plantains with lots of onions. I will have to make that one for you sometime soon.

Also, you can add pieces to some stewed peas and convert this to a Guiso Ananda or Mattar Paneer, an Indian dish made with paneer.

Any other ways you like to eat fried cheese??? Any other ways you like to eat it??? Please share all in the COMMENTS section… we love to hear from you.


12 Responses to “Fried Cheese”

  1. Zo Zhou August 7, 2011 at 1:29 am #

    Wow that looks like the haloumi I get at my local middle eastern shop. It’s vegetarian and more melty when fried rather than squeaky, which I like. I’ve got no idea where to get queso blanco sadly. I usually put haloumi pieces in salads but I really want to try it in a sandwich sort of like a steak.

    • KarmaFree Cooking August 7, 2011 at 2:04 am #

      I am not sure if I’ve had haloumi, but I agree that they look similar after cooked. i wish I could send you some Queso Blanco for u to try… if you’re ever in Puerto Rico, let me know and we can do a queso blanco tasting, OK???

      • JoAnn July 12, 2012 at 10:00 am #

        I live in Rincon and love to make my own cheeses. Its impossible to find milk that hasn’t been over pasturized so I’m wondering if I can buy milk from the dairy in Camuy. If so, I’ll make mozzarella and some other cheeses.

      • KarmaFree Cooking July 12, 2012 at 11:27 am #

        JoAnn, I know of organic dairy farms here in Puerto Rico. I once bought some raw organic milk from my CSA contact, Siembra Tres Vidas. Maybe you could contact them and they can direct you to the dairy farmer.

        El Departamento de la Comida is another good source. Google them. They’re located in San Juan, but they source all their organic goods from farmers accross the Island. Madelyn.

      • JoAnn July 17, 2012 at 1:14 pm #

        Haloumi is made with rennet to form the curds rather than vinegar or lemon. If you want a firm queso blanco use vinegar rather than lemon juice.

    • JoAnn July 12, 2012 at 9:55 am #

      Queso Blanco is the same as Paneer. Check out YouTube videos and you can make your own.

      • KarmaFree Cooking July 12, 2012 at 11:24 am #

        Jo Ann,

        It’s similar to paneer, I agree… but it’s not the same. Our queso is denser than the paneers I’ve ever had. IMHO… Madelyn.

      • JoAnn July 12, 2012 at 12:23 pm #

        Thanks for the sources of organic milk Madelyn. I actually use a queso blanco recipe to make a dense paneer that’s can be fried like queso del pais and my Indian friends say its perfect. The trick is to weight it down when its hot and draining through a damp cheese-cloth.

      • KarmaFree Cooking July 16, 2012 at 10:07 am #

        I would loooooove to gather your recipe JoAnn… and maybe even feature it in the future here on KarmaFree Cooking, giving you full credit!!!! of course. Send me an email if you prefer. Gracias adelantadas. Madelyn.

  2. Eliana August 9, 2011 at 3:53 pm #

    That’s my girl! Love that you mentioned it going along best with Mangu. You are so right – they make the perfect pair.

    • KarmaFree Cooking August 9, 2011 at 4:02 pm #

      Mangú recipe coming up!!!! Prometido!!!!

  3. Lauri May 5, 2012 at 11:03 am #

    We eat it for breakfast, sliced thin, fried with a sprinkle of garlic and a spoonful of salsa.

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