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Queso de Freir

A salty, stringy cheese for frying common in Dominican cuisine

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Delicious, But So Bad For You

  • Apr 8, 2009
  • by
I spent a large percentage of my years in New York living in dominantly latino neighborhoods. In that time, I have become familiar with all sorts of food that were never part of my Irish/Polish upbringing. One of my favorite in my college/post college years was a salty cheese that I would pan fry called "Queso de Freir." This cheese is EXACTLY what the translation would suggest, cheese for frying.

If you are a cheese fanatic like I am, you'll understand how great it is to have a nice, medium hard salty cheese on hand that can stand by itself. Not to mention that the crust that forms on the cheese when fried is a delicious, carbonized treat. For those familiar with grilled Haloumi, this is a great substitute that is often more accessible to find in supermarkets and less expensive in the states (as Haloumi often needs to be found in fancy import shops). Queso de Freir can be found in most supermarkets in NYC and the burroughs, most often under the brand Tropical (say the name like it's in Spanish, not like the English adjective).

The other night I was starving and had very little in my fridge. I remembered that I had bought a small piece of Queso de Freir, this particular kind the common version created by the brand Tropical and available in most supermarkets in New York.  It was just as good as I remembered, but I can't help but feel guilty every time I eat it. I mean... FRIED CHEESE?!?! Before it's even fried a one inch cube is a solid 3.5 grahams of saturated fat, and it's easy to eat 2 or 3 servings at once! Needless to say, this is not a good thing to be eating every day. But it totally hit the spot for a late night guilty snack!

Prepared Queso Frito Tropical Queso de Freir

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April 08, 2009
I also have a love for cheese, and am craving it just reading your review! I have never tried this before, but will be on the look out now! Your proclaim of being a cheese fanatic reminded me of this review of Grilled Cheese- you might find it interesting as well.
April 08, 2009
I LOVE fried cheese, so I'm with you on this one. I bet this would be exellent grilled, drizzled with spice infused olive oil (toasted cumin seeds?), maybe some fresh herbs? I bet it's delicious with black beans. Ok, I know what I'm having for dinner.
April 08, 2009
This sounds absolutely amazing.  After frying, does it become like a crunchy chip, a stringy deep-fried mozzarella stick, or is it crumbly?

I just got back from the Yunnan province of China and deep fried goat and cow cheese is a really popular snack there.  It was the first time I ever had straight up fried cheese (I've only had it battered), and I liked it.  Deep-fried+Cheese is usually a winning combination (unless it involves mac 'n cheese), so I will definitely have to try this!
April 08, 2009
The outside gets crusty like a chip, but the inside gets a little less densy and is really melty and stringy. What makes it amazing and unique is that it doesn't need to be battered. The inside kind of "puffs up" from tiny air bubbles that form and it's a dense enough cheese where it doesn't fall apart when fried in oil.
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Colin Fitzpatrick ()
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Food, Gourmand, Cheese, Salt, Dominican Food, Frying


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