☰ menu   

Cooked Cheese Around the World

queso fundido

The only thing better than regular cheese is melty, oozy, perfect-for-dipping cheese. Take a virtual trip around the world and see how other cultures cook their cheese. With dishes like barbecued provolone and deep-fried paneer, you’ll have travel (and food) lust before you reach the end.

Cypress pioneered halloumi, a semi-hard, salty cheese (originally made from a blend of sheep’s and goat’s milk) during the Medieval Byzantine period. The cheese’s high melting point makes it a prime candidate for grilling — once cooked, the cheese becomes squeaky and crispy on the outside, creamy and melted on the inside.

Read More on USA Today

Photo by Diana Perez

Sign up for cheese

Receive updates on all things cheese when you sign up for our newsletter.