“Frying fat is generally a good thing (not for health, but for deliciousness),” says applehome, who buys the firm, moist Mexican cheese known as queso para freir (literally “cheese for frying”), cuts it into fingers, and throws it into the deep-fat fryer. “Take it out when the skin is brown and crisp, and serve with a nice smooth, spicy Mexican salsa (the cheese is bland and really needs the spice),” advises applehome.

chowser loves the Greek cheese known as halloumi, pan-fried, and is also fond of the similar-tasting Finnish cheese known as bread cheese or leipäjuusto. “I haven’t had the two cheeses side by side as a taste test but, the first time I had bread cheese, I thought it was halloumi,” says chowser.

fmed likes “frico,” an Italian cheese crisp made from Parmigiano-Reggiano, Asagio, or a similar hard cheese. You can either cook it in a skillet, or make it in the oven on a parchment-lined baking sheet. For presentation, you can drape the still-warm frico over an upside-down glass to make a basket when it cools, says fmed.

Board Link: Frying cheese–Queso Frier v. Chupaqueso

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