Thanks. I wish more people would at least glance through the thread as they post.

As you've stated, you're not talking about frying any old cheese...

You're talking about a particular type of cheese that doesn't melt when you fry it, therefore it allows you to form a nice crust on the outside while the "inside" stays intact.

It seems like there are two basic types. One that is mild and one that is more tangy.

Queso Blanco - Mild, slightly tangy White Semi-firm to firm, creamy. Hispanic-style cheese similar to mild Cheddar to tangy Jack.

Adobera (Ah-doe-bear-a) (aka Queso Fresco.) Mild, slightly salty White Soft, moist, crumbly ----

Apparently there is a middle eastern cheese that also is a "frying cheese". I don't know if there is a name for it though... I wonder if it's as tangy as "feta"... might be interesting

I'm lucky that there are a lot of Mexicans in my town so I'm pretty sure I'll be able to find the cheese you have mentioned.

I suppose some variation of the following recipe (from the "Fearless Frying" cookbook) could work. Replace the sugar with splenda and I'm not sure what kind of flour replacement could be used... (any advice from anyone out there?) Maybe some product like "Carbquick"?

But as far as a "sweet cheese" desert... it does exist.

(Remember, this recipe would have to be changed to a low carb version, I'm just offering this as an example)

1 Pint Ricotta
2 TB superfine sugar
1 tsp vanilla extract
1 tsp grated lemon zest
1 tsp ground cinnamon
3 TB self rising flour
Peanut oil for frying
confectioners sugar or honey for serving.

Mix the ricotta, splenda, vanilla, zest, cinnamon. Add flour a little at a time stirring until stiff.

Pour oil to a depth of 2 inches in stock pot, place over med-high head and heat until 365 degr.

Line baking sheet with paper towels and place near stove.

When oil reaches temp. drop dough by TB into the oil. Cook several at a time. Maintain temp between 350-365.

Cook till brown all over, 'bout 4 min.

Remove with tongs or mesh strainer, place on paper towels.

Dust fritters with sugar or honey.

Serve right away.

Fancy recipe. I'm lazy - my sweet cheese dessert is cream cheese mixed with splenda and unsweetened hershey's cocoa... I wrap it up in cellophane like a little log and slice off little pieces as needed...

Sounds delish!!

I just offered that recipe because the thread and the question was about being able to fry cheese.

But, I think I'm gonna give your dessert a try!!

No doubt , me too anything with more than about 3 ingredients and I begin to stare off into space

It's yummy. I've also been told that there is an actual "chocolate cheese" been too wussy to try it out though, and have no idea what the carb count would be, but I'm all agog at the possibility of maybe frying chocolate cheese?? I'm torn between thinking it would be totally disgusting and yet compelled to try it somehow... lol

oh for heaven's sakes, this is not rocket science. Most of us here have been frying cheese into "crackers" for years. Pretty much any sort of solid cheese will work.

Not sure about the sweet stuff. The idea of sweet cheese makes me nauseous.

We were introduced to "Mexican Frying Cheese" while visiting my sister in Florida.....GREAT for snacking, (and very different from homemade cheese crisps whether you make those in the microwave or pan).

Our Costco used to carry the one described above, we LOVED it......but no more. Can't seem to find it in any of our stores.

OK, Kaizan and HappyCampr,

I thought dessert at least was safe from my cheese obsession....thanks a lot.

and I was so excited at the time by thoughts of deep fried ricotta balls that I had a little brain fart and forgot about the best dessert there is... cheese based or not...CHEESECAKE!

I did buy some panela today and tried frying it. It's good, but the plain un-fried panela tasted pretty good too.

What do any of you use this kind of fried cheese for, just snacking? or has anyone come up with any other creative uses?
I'm wondering how a "sandwich" would be with large slices of fried cheese as the bread and maybe tomato, lettuce, and avocado inside.

MMM...that sounds pretty yummy, not much of an avocado girl, but I'm thinking long cucumber slices...

Gjetost cheese is good!!!! OMG!!!

It has a sweet taste to it.

Wildflowr6, I found Queso Fresco at my local Save-A-Lot. Don't know if you have that store out there or not, but they started bringing in Mexican cheeses since we have gained Mexicans into the local communities here.
Well, thanks to the idiot who signed the North American Free Trade Agreement, you will probably find many, many types of these cheeses soon. We are losing jobs, but gaining cheese.

No Save-A-Lot stores here, I'm afraid. Sometimes I do believe Vermont is the last to get anything! (We have a practically non-existent Hispanic population) I keep looking, but so far haven't been able to locate any frying cheese anywhere....hopefully, my sis will bring some up from Florida when she comes for Christmas.

Thanks for your suggestion, though....