Arepas: The Perfect Cheese Filling For This Cornmeal Treat

Arepas are a traditional Colombian dish, made with pre-cooked corn flour or masarepa. They are often stuffed with cheese, and are popular for breakfast, lunch, or dinner. The cheese used in arepas varies, but it is usually a melty cheese such as mozzarella, gouda, or havarti. Arepas can also be made with other fillings such as meat, beans, and avocado.

Mozzarella

One way to make mozzarella arepas is to layer the cheese between two discs of dough, sealing the edges to create a pocket of cheese inside the arepa. Another method is to add the cheese to the centre of the dough and top it with another handful of dough, pressing the edges to seal in the cheese and form a patty. This method creates a gooey, melted cheese centre.

Jarlsberg

Arepas are little Latin versions of grilled cheese made from corn flour and cheese. They are popular in Colombia and Venezuela and can be stuffed with different types of cheese, such as mozzarella, queso fresco, or Jarlsberg. The nutty flavour of Jarlsberg pairs well with the sweetness of the white cornmeal used in arepas. Its melting qualities also make it a good choice for this dish, as the cheese becomes gooey and stringy when melted.

To make Jarlsberg arepas, you can follow a similar recipe to that of traditional Colombian arepas. The ingredients include warm water, pre-cooked white or yellow arepa flour (masarepa), Jarlsberg cheese, vegetable oil or melted butter, and salt. The dough is made by mixing water, flour, salt, oil, and cheese, and then shaping it into small balls. Each ball is then flattened and stuffed with more cheese before being sealed and cooked on a griddle or in a pan. The arepas are cooked until they are golden-brown and charred in spots, and can be served plain or with various toppings.

Queso Fresco

When making an arepa with queso fresco, the cheese can be melted by placing the arepa in the oven at 325°F for 5 to 10 minutes. The dough is made from masarepa (pre-cooked cornmeal), water, and butter or oil. The cheese is then placed between two discs of dough, which are sealed together. The arepa is then cooked on a griddle or in a frying pan.

Gouda

Arepas are a popular dish in Colombia and Venezuela, and are made from ground and pre-cooked corn flour (masarepa). They are often stuffed with cheese and other ingredients, such as shredded meat, chicken salad, or tuna salad. Arepas can be cooked on a griddle, in an arepa maker, or in an oven.

To make arepas with gouda, you can follow a similar process to other arepa recipes. First, make the dough by mixing liquid ingredients such as water, eggs, and butter, with the cornmeal. Then, add in the grated gouda and mix until well combined. Shape the dough into balls and flatten them into discs. You can then fill the arepas with extra cheese or other fillings, before cooking on a griddle or in an oven.

Havarti

When making arepas with Havarti, it is important to use a fine corn flour, such as "PAN", which can be found at Hispanic markets. The dough is made by mixing the corn flour with cheese, oil, salt, and water. The dough is then formed into discs and cooked on a pan or griddle until golden brown.

Arepas with Havarti can be served as a delicious, cheesy snack or meal. They can be enjoyed plain or stuffed with additional fillings. The versatility of arepas and the meltiness of Havarti make them a perfect pairing.

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