Fried Cheese

Introduction: Fried Cheese

About: I think my interests tell a lot about me, I'm a multimedia artist which means I work in whatever medium grabs my attention, paint on canvas is very relaxing and acrylic paint can be mixed with paper to make ...

You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy?  As much as I like the melted cheese in a grilled cheese sandwich these chewy tidbits are probably my favorite part so here's what I do

Step 1: You'll Need

This is a really quick snack and only requires a couple of things

  Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work

 Bacon grease, butter  or olive oil, I wouldn't recommend cooking oil because your looking for the flavor

 A frying pan

Step 2: Ready Set Fry

Heat the pan and melt a tablespoon of  bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself

Step 3: Enjoy

once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy

Be the First to Share

    Recommendations

    • Frozen Treats Speed Challenge

      Frozen Treats Speed Challenge
    • Backyard Contest

      Backyard Contest
    • Exercise Speed Challenge

      Exercise Speed Challenge

    19 Discussions

    0
    KristelleB
    KristelleB

    4 years ago

    So, this looks really good. A little greasy, but good.

    And I'm having a laugh at the people who say American cheese isn't cheese. Yes, it's processed, but by mixing more than one type of cheese together. Like, adding cheddar to cream cheese. How does that "process" make it any less cheese?! #cheesematters lol

    0
    ivan_holmes
    ivan_holmes

    Reply 3 years ago

    A mixture of cheddar and cream cheese would be just that - a mixture, not a cheese. Plus, American cheese often contains lots of other ingredients. The 'cheese singles' sold here in Britain (which are essentially the same as American cheese) actually contain butter to give it the smooth uniform melting texture.

    0
    karossii
    karossii

    10 years ago on Introduction

    I love fried cheese... but not fried cheese product or fried cheese substitute. If you use shredded cheese (buy the bags of pre-shredded cheddar or american... or buy the blocks and shred it yourself) it costs the same (or sometimes less) per pound, and tastes so much better!

    Also, you shouldn't cover it - the point of frying cheese is twofold; first it pulls the grease and water out of the cheese (and the grease fries up the remaining curds), and second it tastes great! If you cover it, you steam the cheese as well as frying it, and it totally affects the texture (and fat/grease levels) of the final product.

    0
    l8nite
    l8nite

    Reply 10 years ago on Introduction

    I probably wasn't clear, I only cover it for a minute or 2 to help the cheese melt quicker. Im not a big fan of pregrated cheese's, they don't seem to melt the same way although they do work in taco's and such

    0
    karossii
    karossii

    Reply 10 years ago on Introduction

    The problem with the pre-grated not melting right is one of two things... either you're used to melting cheese product/substitute, and you're not happy with the way real cheese melts... or else you're used to real cheese, and you're buying pre-shredded cheese product/substitute.

    The fake stuff tastes okay in situations where it doesn't need to be melted, but it is completely different in taste, texture, and how it melts when melting it.

    ...

    Another comment I meant to include above but forgot (and wasn't going to make another post just for this)... you shouldn't ever need to use butter or grease to fry cheese. It has more than enough natural oils/fats that you pull out of it when melting, to fry itself. Instead of making the cheese slightly healthier by frying, you're making it worse!

    0
    ahecht
    ahecht

    Reply 6 years ago on Introduction

    Pre-grated cheese has anti-caking agents added to it to keep the shreds separate.This is usually powdered cellulose (essentially refined sawdust), potato starch, or bentonite (a powdered clay). All of these can affect how the cheese melts.

    0
    l8nite
    l8nite

    Reply 9 years ago on Introduction

    nice catch ! I did mentionn in the previous step that I was using bacon grease/drippings but somehow dropped a word in this sentence...

    0
    spectacular
    spectacular

    9 years ago on Introduction

    Yay! These combine two of my favourite things: cheese, and fried stuff

    0
    nightninja87
    nightninja87

    9 years ago on Introduction

    mmm melted cheese soo bad yet soooo good! cheddar is my favorite to use

    0
    lemonie
    lemonie

    10 years ago on Introduction

    Yes I like this, I find it best to use a low-salt cheese because the flavours are concentrated in the process. (Never "American-cheese" though, because it isn't cheese)

    L

    0
    l8nite
    l8nite

    Reply 10 years ago on Introduction

    american cheese may not be cheese to a cheese afficinado but I like it, velvetta isn't "real" cheese either but it melts soooooooo good

     thank you for commenting

    0
    lemonie
    lemonie

    Reply 10 years ago on Introduction

    Melting, is just part of the process, You want the crisped-cheese proteins, if you use processed-cheese-flavoured-dairy-stoff the results are not quite the same.

    L

    0
    lemonie
    lemonie

    Reply 9 years ago on Introduction

    could taste better though..?

    L

    0
    watermelonhead

    Nomnomnom! I Purposely add too much cheese to my sandwhiches so it leaks out and gets yummy. This is SOOOO good!

    0
    loricollins
    loricollins

    10 years ago on Step 2

     I love fried cheese. Red rind chedder is best.

    0
    Doctor What
    Doctor What

    10 years ago on Introduction

     If you make these with pure cheddar cheese (not crap american slices), and add a little spice, they are quite good!

    I saw bobby flay make a "cheese crisp" essentially the same way on Iron Chef America.