Emilie Meyer
Frying cheese can be tricky because most types of cheese melt when exposed to high heat. However, some cheeses are better suited for frying because they have a higher melting point. To fry cheese without melting it, you need to use a cheese that can withstand high temperatures, such as queso de freir, queso blanco, halloumi, or bread cheese. These cheeses can be sliced or cubed and fried in a hot pan with oil until they develop a golden-brown crust.
| Characteristics | Values |
|---|---|
| Cheese types | Halloumi, Bread cheese, Provolone, Queso blanco, Queso fresco, Queso de freir, Queso panela, Paneer, American, Cheddar, Velveeta, Swiss, Parmesan |
| Cheese properties | Firm, brined, high melting point, doesn't melt easily |
| Pan type | Non-stick, cast iron skillet |
| Oil type | Bacon grease, butter, olive oil |
| Oil quantity | 1-2 tablespoons |
| Cheese preparation | Cut into 1/4-5/8 inch (0.6-1.6 cm) thick slices or cubes |
| Frying time | 1-3 minutes per side |
| Frying temperature | Medium-high heat |
| Cheese appearance | Golden brown crust |
| Serving suggestions | Salsa, tomato sauce, honey, fresh fruit, crostini, charcuterie, soup, chocolate fig spread, watermelon, peppery green salad |
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What You'll Learn
Frying cheese types: Halloumi, queso blanco, and bread cheese
Frying cheese is an excellent way to add a crispy, golden texture to your dish. There are several types of cheese that can be fried, each with its own unique characteristics and flavour profiles. Here, we will focus on three popular frying cheeses: Halloumi, queso blanco, and bread cheese.
Halloumi
Halloumi is a semi-hard, salty cheese made from goat or sheep's milk, commonly associated with Mediterranean cuisine. It has a high melting point, making it ideal for frying or grilling. When cooked, halloumi develops a savoury, indulgent flavour and a soft texture, a stark contrast to its rubbery, squeaky raw state. To fry halloumi, simply heat some olive oil in a pan over medium to medium-high heat and cook the cheese sticks or slices for 1-2 minutes on each side until golden brown. Halloumi pairs well with watermelon, other fruits, honey, and sesame seeds, making it a versatile ingredient for appetizers and salads.
Queso Blanco
Queso blanco, also known as queso de freír, is a salty Dominican cheese with a very high melting point, making it perfect for frying. It is a popular choice for those on a low-carb diet. To fry queso blanco, cut the cheese into slices, pat them dry, and fry them in small batches in hot oil with a high smoke point, such as soy, corn, or peanut oil. Fry the cheese until it turns crispy and golden brown. If the cheese melts too quickly, coat the slices with cornstarch before frying.
Bread Cheese
Bread cheese, or leipäjuusto in Finnish, gets its name from its resemblance to toasted bread when baked or fried. This fresh cheese has a dense, chewy texture and softens when cooked without completely melting. To fry bread cheese, use a cast-iron skillet and pair it with sweet accompaniments like chocolate fig spread. It can also be served with savoury dishes like soups and salads.
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Pan preparation: Use a non-stick pan and heat oil
When preparing to fry cheese, it is important to use a non-stick pan with a good coating. A cast-iron skillet is a good option. You will also need oil—bacon drippings, butter, or olive oil are recommended. Avoid cooking oil, as you will want the flavour of the fat to complement the cheese. Heat a couple of tablespoons of your chosen fat in the pan over medium-high heat. You need the pan to be hot before adding the cheese.
When frying cheese, it is important to use a variety with a high melting point, such as halloumi, queso blanco, paneer, or thick-cut provolone. You can also fry some Mexican cheeses, such as queso fresco, queso de freir, queso blanco, and panela. These cheeses are designed to withstand high temperatures without melting.
Cut your chosen cheese into slices approximately 0.6–1.6 cm (¼–⅝ inch) thick. You can also cut the cheese into cubes or small pieces, which can be added to salads, soups, or stir-fries.
Once the pan is hot, add the cheese. It is important not to overcrowd the pan, as this will prevent the cheese from cooking evenly. Move the cheese slices around in the pan as they cook, as the ones in the middle will cook the fastest. Flip the cheese slices over once they start to brown around the edges. This can be tricky, as the cheese will be semi-liquid, but if it breaks, you can simply flip the broken pieces or fold them in on themselves.
Fry the cheese for 1–3 minutes on each side, until it forms a golden-brown crust. Remove the cheese from the pan and drain on a paper towel to remove excess oil.
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Cheese preparation: Cut into cubes or slices
When preparing cheese to be fried, it's important to cut it into the right shape and size. Slices and cubes are the most common cuts for frying cheese. This is because they allow for even cooking and browning, and they're easy to handle and serve. Here are some tips for cutting your cheese into cubes or slices:
For cubes:
- Start with a block of cheese that is firm and slightly chilled. This will make it easier to cut through without crumbling or sticking to your knife.
- Use a sharp knife and cut the cheese into slices about 0.6-1.6 cm (1/4"-5/8") thick. You can also use a cheese wire or a special cheese cutter if you have one.
- Cut the slices into sticks, and then cut the sticks into cubes. Try to keep the sizes uniform so they cook at the same rate.
- If your cheese is too soft or sticky, try coating your knife with a thin layer of oil or non-stick cooking spray to help the cheese release from the blade more easily.
For slices:
- As with cubes, start with a slightly chilled block of cheese to ensure clean cuts.
- Cut the block of cheese in half, and then into slices of the desired thickness. Again, aim for uniformity so they cook evenly.
- If you're slicing a very large block of cheese, you may need to cut it into more manageable portions before slicing.
- Some cheeses, like halloumi, are sold pre-sliced, which can save you time and effort.
Remember, the key to successful cheese preparation is to cut the cheese to a size that will cook evenly and fit comfortably in your pan. Whether you choose cubes or slices, always use a sharp knife and cut with confidence!
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Cooking method: Flip cheese to prevent melting
Frying cheese can be tricky as most types will melt when exposed to high heat. However, some cheeses have a higher melting point, making them ideal for frying. These include queso blanco, halloumi, thick-cut provolone, queso de freir, queso fresco, queso panela, and paneer. Indian paneer cheese is similar to halloumi in that it doesn't melt, so it's perfect for pan-frying.
When frying cheese, it's important to use a hot pan with a good non-stick coating. Heat a tablespoon of bacon drippings, butter, or olive oil in the pan—avoid using cooking oil as you'll want the flavor. Cut the cheese into slices approximately ¼-⅝ inch (0.6-1.6 cm) thick. Fry the cheese slices for 1-3 minutes on each side, until a golden-brown crust forms. As the cheese cooks, move the slices around in the pan, as the ones in the middle will cook the fastest.
Once the cheese is browned to your liking, remove it from the pan and drain the excess oil on a paper towel or paper plate. Fried cheese can be served as an appetizer with salsa or tomato sauce, or included as part of a cheese and charcuterie plate. It can also be added to sautéed vegetables or used as croutons in soup. For a Mediterranean appetizer, pair fried halloumi with watermelon or other fruit.
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Serving suggestions: Serve with salsa, fruit, or in a sandwich
Fried cheese is a delicious snack, side, or appetizer and can be served with salsa, fruit, or in a sandwich.
If you're looking for a cheese to fry in a pan, there are several options with high melting points that are perfect for this cooking method. Queso blanco, halloumi, and thick-cut provolone are all popular choices. Halloumi, in particular, is a firm, brined cheese with a super-high melting point, making it ideal for frying or grilling until golden brown. It pairs well with watermelon and other fruits, making it a perfect summer treat or salad topper.
For a Mexican-inspired dish, try frying queso fresco, queso de freir, or other Mexican frying cheeses. These cheeses have a mild flavor and a high melting point, making them ideal for pan-frying. Serve them with salsa or tomato sauce for a tasty appetizer.
If you're feeling creative, you can also experiment with other cheeses such as paneer, which can be roasted, or bread cheese, which is a Finnish cheese with a dense, chewy texture when fried.
When it comes to serving suggestions, fried cheeses are incredibly versatile. As mentioned, they pair well with salsas and sauces, making them perfect for tacos or appetizers. For a refreshing summer dish, serve fried halloumi with watermelon or other fruits. You can also add fried cheese to sandwiches, such as a tomato sandwich with thick-cut provolone, or simply enjoy the crispy, golden-brown cheese slices on their own.
Lastly, don't forget the classic grilled cheese sandwich, where the fried bits of cheese that drip out and get nice and brown are a beloved treat.
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Frequently asked questions
Halloumi, queso blanco, queso fresco, queso de freir, paneer, and thick-cut provolone are all examples of cheeses that can be fried in a pan.
It is important to use a hot pan with oil and to not overcrowd the pan. The cheese should be sliced to a thickness of about 0.6-1.6 cm. Fry each side for 1-3 minutes, until a golden-brown crust forms. Drain excess oil on a paper towel.
Fried cheese can be served with fresh fruit or jam and honey on crostini, or as part of a charcuterie plate. It can also be added to sautéed vegetables or used as croutons in soup. Fried cheese can also be served in tacos with lettuce, avocado, onion, cilantro, and lime.
