When it comes to frying cheeses, there's plenty of love to go around. From flaming saganaki to crispy, chewy fried cheese curds — which are much older than you'd think — the combination of high heat and cheese is a guaranteed winner. So much so that Wisconsin Cheese gushed, "A fried cheese .
.. is one of the great pleasures of the cheese life.
" If you are ready to embark on your own frying cheese odyssey, the first item to cross off your list is choosing the star of the dish. Ideal candidates for frying have a high melting point and low acidity to ensure that they maintain their structure and don't turn into goo in the face of hot oil. Both halloumi and queso de frier fit the bill.
Halloumi is a Mediterranean cheese that is considered perfect for grilling or frying. Queso de freir (also called queso para freir), is a Caribbean and South American variety that shares characteristics, like a crunchy crust and luscious inside when fried. There's a big difference between the two, however: Queso de freir is less expensive and much easier to find than halloumi.
What you need to know about halloumi Made from the milk of sheep, cows, or goats, halloumi hails from Cyprus and distinguishes itself with its milky color, firmness, and briny flavor. It is not only delicious but packed with nutritional benefits as well: It's a great source of calcium, which promotes healthy bones and may lower your risk of Type 2 diabetes. Halloumi is a fantastic protein choice for those trying to cut bac.