Fried Cheese Is My New Favorite (Cheaper) Protein

Lately, I’ve noticed my grocery money isn’t going quite so far, especially with meat. I’ve needed to change things up a bit. Specifically, the chicken that I usually toss into my salads, pasta dishes, and soups, well, I’m swapping it out for slabs of fried cheese. Is it weird? Maybe. But I love an excuse to eat cheese, and it’s really working for my wallet. 

Let me start by saying that my household consumes a great deal of chicken. What can I say: It’s a wonderful bird. And when you’re buying multiple pounds of it, and if it’s the bougie air-chilled chicken that I like, you can see how this quickly ends up being unaffordable. While my problem may be the price of chicken, it’s a likely story with numerous other meats as well. Steak, fish, lunch meats, you name it, the price is up. The answer to this problem is cheese. 

Why fried cheese works

Cheese—the grillable, fry-able kind of cheese—is actually helping me stretch my budget and, remarkably, it’s been pretty effortless. I haven’t given up on chicken completely, but replacing it in a few meals per week has been a nice switch-up, and it’s truly satisfying as a main protein. It’s even less prep and effort than replacing meat with slabs of tofu. (And this is coming from a person who adores tofu.) 

Where texture is concerned, fried cheese is a delight. Whether it’s halloumi, queso blanco, or any assortment of frying cheese, the outside becomes crusty and browned where it contacts the pan. The inside remains soft, chewy, or squeaky, depending on the variety, and you’re rewarded with creamy, salty flavors that pair up well with nearly any dish. 

In regards to preparation, frying up a batch of cheese slabs is a helluva lot faster than cooking meat. It requires nothing more than a knife and a dry frying pan, and you don’t have to deal with trimming fat, gristle, or the bacterial risks of raw meat. If you’re worried about the loss of protein, don’t fret too much. A serving of this type of cheese has the equivalent amount of protein to a large egg, about 6 grams. 

What cheeses are best for frying

If you haven’t done it before, frying cheese is easy. The best types of cheese for this purpose are firm or semi-firm high-protein cheeses because they don’t liquify when met with heat. You'll want halloumi, paneer, queso blanco, panela cheese, queso para freir, or kasseri cheese. Some packages will even say “grilling cheese” or “frying cheese.” When you’re in the grocery store, check the refrigerated aisle; they may be with other cheeses or potentially in a section with International cheese varieties. Depending on the cheese and your grocery store, a brick with 10 servings or more might cost $3 to $7 dollars

How to fry cheese

Cut the block of cheese into planks. I usually cut them about a quarter-inch thick, but you could certainly cut them to a half-inch or thicker. Add the cheese to a frying pan. Make sure there’s some space between the slices. They will expand a bit when the heat is on and you want to keep them from touching. Turn the heat up to medium-low and allow the cheese to cook for a couple minutes. Carefully lift one piece to see how it’s browning underneath. I like to fry it until it’s medium to dark brown. Flip all of the pieces to brown the other side. 

From here, the world is your cheese plank. Nestle these crisp, flavorful rectangles onto risotto, or serve them as the centerpiece for a green salad. Place the slabs of cheese on a pedestal of pasta with tomato sauce. Chop the planks into smaller pieces and stir them into soups or curry sauces. Or simply top a slice with a bit of jam and enjoy it as a tart and salty snack. 

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