Introduction

Queso Blanco de Freír, or frying cheese, is a beloved staple of Dominican cuisine. Known for its firm texture and ability to hold its shape when fried, this cheese is a common ingredient in traditional Dominican breakfasts and side dishes. Its rich, salty flavor pairs beautifully with sweet plantains, cassava, and even rice dishes, making it a versatile and cherished part of the Dominican culinary tradition.

In this blog, we’ll explore the history of Queso Blanco de Freír, its unique characteristics, and a step-by-step guide to producing this popular cheese, perfect for dairy professionals looking to expand their cheese offerings.

A Brief History of Queso Blanco de Freír

Queso Blanco de Freír has roots deeply embedded in the history of the Dominican Republic. It originated from the practice of making simple, fresh cheeses that could be used in daily cooking without requiring extensive aging. Due to the country’s climate, local farmers developed a cheese that could withstand high temperatures without melting, perfect for frying and serving alongside staple foods.

This cheese became a household favorite, with generations of Dominicans savoring its crispy, golden crust and chewy interior. Today, Queso Blanco de Freír is not just a Dominican favorite but is also popular in many Latin American communities worldwide, thanks to its versatility and ease of preparation.

Characteristics of Queso Blanco de Freír

Texture and Flavor

• Texture: Firm, with a slightly squeaky consistency. This texture allows it to be fried until golden brown while maintaining its shape.

• Flavor: Mild, salty, and rich. It has a clean dairy flavor that complements both sweet and savory dishes.

Cooking Properties

• High Melting Point: The cheese is designed to be fried without melting away, which gives it a unique ability to form a crispy crust when exposed to high heat.

• Versatility: It can be paired with plantains, yuca, or even added to sandwiches for a unique twist.

Step-by-Step Guide to Making Queso Blanco de Freír

For dairy producers looking to expand their offerings, Queso Blanco de Freír is an excellent choice due to its straightforward production process and popularity among consumers. Below, we provide a detailed guide to making this traditional cheese.

Ingredients

• Milk: Whole cow’s milk, fresh and pasteurized.

• Calcium Chloride (Optional): To improve curd firmness if using pasteurized milk.

• Rennet: Microbial or animal rennet to coagulate the milk.

• Salt: Non-iodized cheese salt for flavor and preservation.

Equipment

• Cheese Vat or Stainless Steel Pot: For heating and coagulating milk.

• Thermometer: Digital thermometer for accurate temperature control.

• Cheese Molds: Rectangular molds for shaping the cheese.

• Cheese Cloth or Butter Muslin: For draining whey.

• Pressing Equipment: Weights or a cheese press to apply even pressure.

• Brine Tank: For salting the cheese.

Step 1: Milk Preparation

• Select Quality Milk: Use whole cow’s milk for best results.

• Add Calcium Chloride (Optional): Dissolve in cool water and add to improve curd formation, especially if using pasteurized milk.

Step 2: Pasteurization

• Heat Treatment: Heat the milk to 145°F (63°C) and hold for 30 minutes. Alternatively, use the HTST method at 161°F (72°C) for 15 seconds.

• Cool Milk: Cool to 90°F (32°C), ready for rennet addition.

Step 3: Coagulation

• Add Rennet: Dilute rennet in cool water and stir gently into the milk.

• Setting Time: Let the milk sit undisturbed for 30 to 45 minutes until a firm curd forms.

• Clean Break Test: Insert a knife; the curd should split cleanly.

Step 4: Cutting the Curd

• Curd Size: Cut into 1/2-inch cubes using a long knife or curd cutter.

• Rest Period: Allow the curd to rest for 5 minutes to firm up.

Step 5: Moving and Draining the Curd

• Move Curds Slowly: Gently move the curds for 10 minutes to help expel whey.

• Drain Whey: Remove 1/4 of the whey to further concentrate the curds.

Step 6: Cooking the Curd

• Heat Slowly: Increase the temperature to 96-98°F (36-37°C) over 30 minutes, stirring gently to avoid matting.

• Hold Temperature: Maintain for an additional 20 minutes to expel more whey.

Step 7: Draining the Whey and Preparing Curds

• Drain Whey: Pour off all the whey.

Step 8: Salting the Curds

• Add Salt Directly: Sprinkle non-iodized cheese salt (15% of the curd weight) evenly over the drained curds and mix thoroughly to ensure even distribution.

Step 9: Pressing

• Transfer Curds: Place curds into cheese molds lined with cheesecloth.

• Initial Pressing: Apply light pressure for 15 minutes to form the cheese.

• Increase Pressure: Gradually increase to 1 to 2 psi and press for 4 hours.

Step 10: Drying and Storage

• Dry the Cheese: Air-dry for 24 hours in a cool, well-ventilated area.

• Packaging: Wrap in cheese wrap or vacuum-seal for storage.

• Refrigerate: Store at 39°F (4°C). Queso Blanco de Freír can be kept for 2 to 3 weeks.

How to Enjoy Queso Blanco de Freír

Traditional Dominican Breakfast

One of the most popular ways to enjoy Queso Blanco de Freír is as part of a traditional Dominican breakfast. The cheese is fried until crispy and golden on the outside while remaining soft inside. It’s commonly served alongside mangu (mashed plantains), fried eggs, and salami, creating a hearty and flavorful dish that has become a cultural favorite.

Versatile Side Dish

This cheese also makes an excellent side dish or snack. Its salty, rich flavor pairs well with sweet plantains, cassava (yuca), or even as a topping for salads. It adds a satisfying crunch and creamy texture that elevates simple dishes to something special.

Conclusion

Dominican Queso Blanco de Freír is more than just a cheese—it’s a cultural symbol of the Dominican Republic, celebrated for its unique ability to withstand frying and its role in traditional dishes. For dairy producers, crafting this cheese offers an opportunity to connect with a diverse market that values quality, tradition, and versatility.

By following the steps outlined in this guide, you can produce Queso Blanco de Freír that meets consumer expectations and stands out in the dairy market. Its ease of preparation and popularity make it an excellent addition to any cheese portfolio.

References

1. Johnson, M. E. (2017). Manufacturing Queso Blanco and Other Fresh Hispanic Cheeses. University of Wisconsin-Madison, Center for Dairy Research.

2. Kindstedt, P. S. (2005). American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses. Chelsea Green Publishing.

3. Tamime, A. Y. (2006). Brined Cheeses. Blackwell Publishing.

4. Bisono, D. R. S. (2024).