Step 3: Cut and Batter the Cheese

1. Remove the cheese from the wrapper

2. With the knife and cutting board, cut the cheese into squares.

--Tip: The cheese should be approximately 2 inches long by 1 inch wide. This way they will be bite sized and easier to fry.

3. Put the cheese into the milk and egg mixture and completely coat.

4. With the fork used to whisk the egg and milk, move the cheese from the small bowl to the large bowl.

5. Using the second fork, coat the cheese completely with the batter

--Important: You should not be able to see any part of the cheese after coating. This is important when frying, because the cheese will melt and you do not want it to escape the batter.

--Tip: Make sure not to use your fingers to batter the cheese. The process will be much cleaner and easier if two separate utensils are used to cover the cheese in the "glue" and to batter it.

<p>You say batter, then you say breadcrumbs. Which is it?</p>
hey, this sounds great<br>can you use other cheeses? <br>
I did (see comment above). I'd say, in general, fried foods are usually better hot and fresh. If you need to co-ordinate times with other dishes- put them into a low oven (170-200 degrees) uncovered to retain crispness. Don't, repeat, don't put them in the microwave. first they'll be moist and 1 minute later, rock hard.
It's my first time here. Out of nowhere I was struck by a craving for cheeseballs- the generic square fried american cheeseballs I used to love before at my first adult job as a bartender in a local bar- it seems you just can't buy them anywhere. I used Hoffman's Supersharp instead (seems a bit more compact and able to withstand the process). <br> I really liked the batter- it was crispy and flavorful. And the directions and special tips <br>were just what I needed to make a successful deep fry.
looks really good, bad thing I don't have a fryer, stove will do no good here.
and is it better hot or cold?

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