Cheeses
Queso de Freír
Dominican Republic
Firm Dominican frying cheese, served browned and crisp at the edges rather than as a separate cheese type.
Original eatfuls sticker artwork
What it is
A closer look at Queso de Freír.
Firm Dominican frying cheese, served browned and crisp at the edges rather than as a separate cheese type.
What to look for
Know it when you find it.
A white cheese slice with a golden crust and a springy centre that holds its shape in hot oil.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Queso de Freír.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Karlovy Vary, Czech Republic
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Auvergne-Rhône-Alpes, France
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Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.
Tuscany, Italy
Accasciato
Accasciato is a named Italian cheese from Tuscany, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.