Comments on: Fried Cheese (Vyprážaný syr)

By: miro

miro — Sun, 29 Jan 2012 21:28:34 +0000

Katarina, I really think that you may find a cheese that’ll do OK. It has to be a semi hard cheese, Edam does good but frankly I like a Provolone. I am sure you can find it somewhere in England, as it’s a typical in many Italian dishes, etc, and there are Italian’ delicatessen shops in England. I go and ask to make me a slices about 1/2 inch (none of that packaged thing slices).

The way to do it without “running.” Heat the oil on a high temp (vegetarian oil like canola in the US, is better than olive oil, if you use olive oil use the regular not virgin oil, as it can be heated to much higher degree, but vegie oils are even better for a higher temp without burning and catching on fire.)

Use more oil than you would say to sear the meat. Cheese should be submerged in oil, don’t worry it’s even healthier that just baking it dry. If you don’t submerge it in oil, a bottom of cheese piece will get heated fast but the top of it will not, it’ll just melt and run. When submerged, it’ll create the crust around the whole piece without running.

Now if you use less oil, you still can do it, but you better be fast at turning it over and get the heat to the other side, to evenly distribute the heat while closing the crust.

Yes, the cheese is tricky, unlike the meat, it’ll run when not fried properly.

By: Katarina

Katarina — Sun, 29 Jan 2012 13:57:48 +0000

I have found that is almost impossible to find cheese in UK which will not run out whilst frying. Now I just buy already coated cheese from Aldi. It taste very good and it is baked in oven so not too unhealthy.

By: Joys

Joys — Thu, 11 Aug 2011 19:40:46 +0000

Aby syr z trojobalu nevytiekol, vyprážajte ho v malom množstve oleja, maximálne do polovice výšky syra.

By: Martin

Martin — Thu, 11 Aug 2011 15:50:50 +0000

i just recently made this with ostiepok (smoked sheep’s milk cheese) which some friends brought from slovakia on their visit to ohio. absolutely delicious! reminds me being a child in bratislava during the 70s.

By: Dagmar

Dagmar — Wed, 16 Feb 2011 02:16:14 +0000

Our stores don’t sell Edam cheese.
Which cheese would be the most similar in Midwest US to buy? We tried so many and none of them come close.
We used to bring the Edam cheese from Europe, however flying these days is not as much fun anymore – and therefore no more fried cheese for us. We love to eat it.
We do fry once in a while Brie cheese (similar to Hermelin), which is good, but it leaks too much. Hermelin is much smaller size and maybe therefore it stays intact better while there is more of the white portion around?
I read on the Internet recently that freezing the cheese before frying will prevent it from leaking while frying. Does anyone have experience with this? I do double cover the cheese, but this does not help too much. I use quiet bit of oil for the frying, so it wouldn’t cool down too fast, however I have only seldom fried cheese intact.
We make our own tartar sauce as well, just mayo, sour cream, finely chopped polish pickles, and pepper. Let it sit in a fridge for little and it tastes great. I am sure it is not as good as the original Tatarská omáčka purchased in Slovakia or Czech Republic, but is way much better that the one sold in our stores.
Oh and did you have the fried cheese covered in potato pancake yet? Ďalšia mňamka!