Cheese Options For Arepas: A Comprehensive Guide

Arepas are a Colombian corn-based dish, similar to a thick corn tortilla or a grilled cheese. They are usually stuffed with cheese, such as mozzarella, gouda, or havarti, and can be served with toppings like smashed avocado, scrambled eggs, or shredded meat. Arepas are often eaten for breakfast, lunch, or dinner, and can be served as a snack or a quick meal. They are also featured in the Disney film Encanto, where they are used to heal the ill.

Mozzarella is a popular choice for arepas

Mozzarella is a great option for arepas as it has a mild flavour that complements the cornmeal base without being overpowering. Its creamy texture and excellent melting properties make it ideal for creating a gooey, stretchy cheese filling. When cooked, mozzarella becomes deliciously warm and stringy, making it perfect for this type of dish.

To make mozzarella arepas, the cheese is shredded and mixed with cornmeal, water, salt, and sometimes butter to form a dough. This dough is then shaped into discs, with some recipes calling for a filling of extra cheese in the centre. The discs are cooked on a griddle or in a skillet until golden brown and crispy on the outside, while the inside remains soft and cheesy.

In addition to its flavour and melting qualities, mozzarella is a convenient choice for arepas as it is widely available and affordable. It is also a versatile cheese that can be combined with other cheeses or ingredients to create different flavour profiles. For example, mozzarella can be mixed with mild cheeses like Monterey Jack, or more traditional Colombian cheeses like cotija or queso fresco, can be added for an authentic touch.

Mozzarella's popularity in arepas can be attributed to its ability to enhance the overall taste and texture of the dish. Its mild flavour and melting properties create a delightful, gooey centre that contrasts perfectly with the crispy cornmeal exterior. Mozzarella is a key ingredient in making this traditional Colombian dish a favourite among cheese lovers worldwide.

Other cheeses that work well include Gouda, Havarti, and Monterey Jack

Arepas are a Colombian corn-based dish that can be stuffed with cheese and other fillings. While mozzarella is the most popular cheese for arepas, other cheeses that work well include Gouda, Havarti, and Monterey Jack.

Gouda is a mild, creamy cheese that melts well, making it a good choice for arepas. It has a slightly sweeter and nuttier flavour than other cheeses, which can add an interesting dimension to the dish. Havarti is another mild, creamy cheese that is good for melting. It has a slightly tangy flavour and a hint of sweetness, which can complement the corn flavour of the arepas. Finally, Monterey Jack is a mild cheese with a slightly tangy flavour. It melts well, making it a good choice for stuffed arepas.

When choosing a cheese for arepas, it is important to consider the flavour and melting properties of the cheese. A mild cheese that melts well will create a creamy, oozy texture that contrasts nicely with the crispy exterior of the arepa. More traditional options include queso guayanés and queso de mano, but these are harder to find outside of certain places in the US.

For a more traditional flavour, use cojita or queso fresco

Arepas are a Colombian corn-based dish, often stuffed with cheese. While mozzarella, gouda, and havarti are common choices, for a more traditional flavour, use cojita or queso fresco. These cheeses are salty and similar to some Venezuelan cheeses that are also used in arepas.

Queso fresco is a Colombian-style cheese that is ideal for arepas. If you can't find it, substitute with cotija, ricotta salata, or feta. To make the arepas, you can use either pre-cooked cornmeal or uncooked cornmeal. If using the latter, cook it in boiling water until it forms a uniform dough.

To make the dough, mix the cornmeal, shredded cheese, melted butter, and salt in a large bowl. Then, slowly add the milk and water until you get a smooth dough. If the dough is too dry, add more liquid, and if it's too wet, add more cornmeal. Form the dough into small balls, about the size of a baseball, and then flatten them into discs. You can also add more shredded cheese to the centre for an extra cheesy treat.

Wrap the disc around the cheese and shape it into a ball, then flatten it again into a disc. Smooth out any cracks with a little water. Grill the arepas on a griddle, flat pan, or grilling pan until they are golden brown on both sides. Serve warm with butter on top, if desired.

You can also use a combination of cheeses

While mozzarella, gouda, and havarti are all popular choices of cheese for arepas, you can also use a combination of cheeses. For instance, you can use a blend of shredded mozzarella, asadero, and quesadilla, or any other blend of cheeses that melt well together. If you want to add a more traditional flavour, you can include cojita or queso fresco in your blend.

For those who like their arepas extra cheesy, you can also add cheese to the dough when kneading. This will give your arepas an even cheesier flavour.

When making arepas, it's important to use pre-cooked cornmeal that is specifically made for arepas. Other types of flour will not work. You'll also want to make sure that your milk and water are warm so that the dough comes together easily.

In terms of cooking, it's best to use a well-oiled cast-iron skillet or pan over medium-high heat. Let your arepas cook thoroughly on one side before flipping them to prevent the filling from coming out or the arepa from breaking.

Arepas are made with precooked cornmeal

Arepas are cornmeal cakes that originated in the region now comprising Colombia, Venezuela, and Panama. They are traditionally cooked on a pan called a budare, but they can also be grilled, baked, or fried.

Venezuelan arepas are typically smaller and thicker, while Colombian arepas are sweeter, thinner, and stuffed with cheese. Arepas are made with precooked cornmeal, water, salt, and oil for frying. The cornmeal used is typically a special type of pre-cooked corn flour called masarepa or areparina, specifically used for making arepas. This can be substituted with a mixture of masa harina, coconut flour, and gluten-free flour or arrowroot starch.

To make arepas, dissolve salt into the water and slowly add the masarepa until a loose dough forms. Let the dough rest for 5 minutes, then scoop out fist-sized portions and form them into balls. These can then be flattened into discs about half an inch thick. The discs are then pan-fried until golden brown and finished in the oven to ensure the centers are cooked through.

Arepas can be enjoyed plain, on the side, or cut into a "pita pocket" and stuffed with fillings such as rice, beans, vegan barbacoa, jackfruit taco meat, or guacamole. They can also be enjoyed with vegan butter and maple syrup.

Frequently asked questions