Patrick Oconnell
Queso frito, or 'fried cheese' in English, is a fried cheese dish made with a white, salty cheese with a high melting point. It is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico. Queso frito is made with queso de freír (Spanish for 'frying cheese'), queso paisa, queso fresco (fresh cheese) or queso blanco (white cheese). The cheese should be slightly spongy and a little crumbly, with a mild, milky flavour.
| Characteristics | Values |
|---|---|
| Name | Queso frito |
| Translation | Fried cheese |
| Region | South America, Puerto Rico, the Dominican Republic, Mexico |
| Cheese type | White, salty cheese with a high melting point |
| Other names | Queso de freír (frying cheese), queso paisa, queso fresco (fresh cheese), queso blanco (white cheese) |
| Texture | Slightly spongy, a little crumbly |
| Taste | Mild, milky |
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What You'll Learn
- Queso frito is a fried cheese dish
- It is made with queso de freír, queso fresco, queso blanco, or queso paisa
- It is eaten in South America, Puerto Rico, the Dominican Republic, and Mexico
- It is made with a slightly spongy, crumbly cheese with a high melting point
- Halloumi is a good alternative to the traditional cheeses
Queso frito is a fried cheese dish
Queso frito is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico. It is a popular breakfast treat in the Dominican Republic, where it is served as part of Los Tres Golpes, the traditional breakfast meal. This consists of queso frito, Mangú with red onions, fried eggs, and fried Dominican salami.
Queso frito is also eaten in many other Spanish-speaking countries in the Americas, including Colombia, Nicaragua, and Puerto Rico. It is often served as an appetiser, afternoon snack, or breakfast treat.
Not every cheese will work for queso frito. The cheese needs to be slightly spongy and a little crumbly, with a high melting point. Most cheeses will just melt in the oil and make a mess. The best cheeses to use are queso fresco, a firm white cheese with a mild, milky flavour, or halloumi, a brined cheese from Cyprus with a high melting point.
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It is made with queso de freír, queso fresco, queso blanco, or queso paisa
Queso frito is made with queso de freír, queso fresco, queso blanco, or queso paisa. Queso de freír is Spanish for 'frying cheese', and it is a white, salty cheese with a high melting point. This is the type of cheese that is used to make queso frito, a fried cheese dish. Queso frito is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico. It is a Latin American delicacy, and is often eaten as an appetiser or afternoon snack, or even for breakfast.
Queso fresco is the traditional choice of cheese for queso frito. It is a firm, white cheese with a high melting point and a mild, milky flavour. It has a slightly crumbly texture that holds its shape well during frying, resulting in a satisfying bite. It is readily available in most Latin American grocery stores.
Queso blanco is also a white cheese, and queso paisa is another type of cheese that can be used to make queso frito.
Halloumi cheese is another excellent option for queso frito. The brining process increases its melting point, allowing it to maintain its shape while frying.
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It is eaten in South America, Puerto Rico, the Dominican Republic, and Mexico
Queso frito is eaten in South America, Puerto Rico, the Dominican Republic, and Mexico. It is a fried cheese dish made with a white, salty cheese with a high melting point. The cheese is called queso de freír (Spanish for 'frying cheese'), queso paisa, queso fresco (fresh cheese) or queso blanco (white cheese). It is also sometimes made with halloumi cheese, which has been brined to increase its melting point.
Queso frito is a Latin American delicacy, and is eaten as an appetiser, afternoon snack, or breakfast treat. It is an essential component of Los Tres Golpes, the traditional Dominican breakfast meal. This meal consists of queso frito, Mangú with red onions, fried eggs, and fried Dominican salami.
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It is made with a slightly spongy, crumbly cheese with a high melting point
Queso frito is a fried cheese dish made with a slightly spongy, crumbly cheese with a high melting point. The cheese used is typically queso de freír (Spanish for 'frying cheese'), queso paisa, queso fresco (fresh cheese) or queso blanco (white cheese).
Queso frito is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico. It is eaten as an appetiser, afternoon snack, or breakfast treat.
The cheese used for queso frito must be slightly spongy and crumbly with a high melting point, otherwise, it will melt in the oil and make a mess. The cheese should hold its shape well during frying to achieve a crispy exterior and gooey centre.
Queso fresco is the traditional choice for queso frito. It is a firm, white cheese with a mild, milky flavour and a slightly crumbly texture. It is readily available in most Latin American grocery stores. Halloumi cheese is another excellent option for queso frito, as the brining process increases its melting point, allowing it to maintain its shape while frying.
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Halloumi is a good alternative to the traditional cheeses
Queso frito is a fried cheese dish made with a white, salty cheese with a high melting point. It is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico. The cheese used is called queso de freír (Spanish for 'frying cheese'), queso paisa, queso fresco (fresh cheese) or queso blanco (white cheese).
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Frequently asked questions
Queso frito is a fried cheese dish.
'Queso frito' means 'fried cheese' in Spanish.
Queso frito is made with a white, salty cheese with a high melting point. It is often made with queso fresco, which is a firm white cheese with a mild, milky flavour and a slightly crumbly texture.
Queso frito is made throughout South America, Puerto Rico, the Dominican Republic, and Mexico.
Queso frito is often served as part of a traditional Dominican breakfast called Los Tres Golpes, which includes mangú with red onions, fried eggs, and fried Dominican salami.
