Appetizers
This BDo cheese recipe delivers the ultimate Filipino street food experience with its signature crispy exterior and molten, pull-apart cheese center. 🔥 The secret lies in marinating the cheese in a simple yet flavorful mixture before frying it to golden perfection.
What makes this dish so special is the balance of textures—crunchy on the outside, gooey and stretchy on the inside—paired with the rich, salty taste of Edam cheese. The process is straightforward but requires attention to detail, especially when frying.
The cheese should be marinated just long enough to absorb the flavors without becoming soggy, then fried until it develops that signature crispy shell. Traditional versions use minimal seasoning, but modern twists often include breadcrumbs or spices for added texture and depth.
What you’ll end up with is a dish that’s impossible to resist—crispy enough to stand up to dipping sauces like spicy vinegar or sweet chili, yet tender enough to melt in your mouth.
The aroma alone will have everyone gathering around, and the first bite delivers that satisfying contrast of textures and flavors. Serve this as an appetizer or snack, and prepare for it to disappear quickly. Here’s how to make it perfectly every time!
Ingredients for bdo cheese
The secret to crispy BDo cheese starts with these simple yet essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Edam Cheese 🧀 | 1 lb | Block form, cut into cubes |
| All-Purpose Flour 🌾 | ½ cup | For dredging cheese cubes |
| Cornstarch 🌾 | ¼ cup | For extra crispiness |
| Salt 🧂 | 1 tbsp | Kosher or sea salt |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | 2 cups | For deep frying |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Spicy Vinegar 🍶 | ¼ cup | For dipping (optional) |
| Sweet Chili Sauce 🌶️ | ¼ cup | For dipping (optional) |
The Edam cheese is non-negotiable here—it's the star of the show. Grab a block from the deli counter (pre-sliced won't work). Look for cheese with minimal additives, and if you can't find Edam, Gouda works in a pinch. The flour and cornstarch combo is key for that signature crunch. I usually grab my flour from Gold Medal—it's reliable and affordable. For the spices, Penzeys or the bulk bins at Whole Foods have the freshest options, but the grocery store spices will do just fine if they're not ancient.
No Edam? Muenster or cheddar can work, but they won't melt as beautifully. Running low on cornstarch? Arrowroot powder is a great swap. The lemon juice is optional, but it adds a nice tang that balances the richness of the cheese. For dipping sauces, store-bought sweet chili sauce (like Sriracha) is perfect, but homemade is even better. If you're feeling adventurous, try mixing a little calamansi juice into the spicy vinegar for an authentic Filipino twist.
This dish is all about timing—fry the cheese until golden, but don't overcook or it'll turn rubbery. Keeps crispy for about 15 minutes at room temperature, so serve it fresh. Store any leftovers in an airtight container, but honestly, it won't last that long. The cheese cubes reheat beautifully in the oven at 350°F for 5-10 minutes—just watch closely so they don't dry out.
Why You'll Love This Recipe
- No-Fuss Crispy Magic: I swear by this—just shred that Edam, toss it with flour and cornstarch, and bake until golden. No kneading, no fussing, just pure, addictive crunch in 20 minutes flat.
- Garlic Edge Obsession: That dusting of garlic powder? It’s the secret weapon. The Edam gets this irresistible savory punch that makes it taste like a fancy appetizer, not just a snack.
- Leftover Goldmine: Crispy bits reheat like a dream—toss them into pasta, melt them over toast, or just eat them straight from the bag. Honestly, I’ve found myself sneaking handfuls straight from the fridge.
- Budget Snack Hero: Edam’s cheap, the flour and cornstarch stretch forever, and a little salt and garlic powder make it feel gourmet. My wallet and my taste buds win every time.
Step-by-step instructions for crispy Edam cheese cubes
Here's how to transform simple cheese into addictive, golden bites with a gooey center.
🔪 Step 1: Cut and Season the Edam Cheese
Start with the 1 lb Edam Cheese block and cut it into 1-inch cubes—uniform size ensures even cooking. I like to use a sharp chef's knife and work in batches to keep things manageable. Arrange the cubes on a plate and drizzle over the 1 tablespoon lemon juice. This acidity helps prevent the cheese from becoming too greasy during frying.
In a shallow bowl, whisk together the 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 tablespoon salt, 1 teaspoon garlic powder, and 0.5 teaspoon black pepper. The cornstarch is key here—it creates that extra-crispy texture we're after. Toss the cheese cubes gently in this mixture, shaking off any excess. Don't worry if they don't look perfectly coated; we'll get them crispy in the oil.
🍳 Step 2: Heat the Oil to Perfect Temperature
Fill a deep pot or Dutch oven with the 2 cups vegetable oil and heat it over medium heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature—this is crucial. If the oil gets too hot, the cheese will burn before it gets crispy. If it's too cool, you'll end up with greasy cubes instead of golden, crunchy bites.
Here's the thing—you want to see gentle bubbles forming around the edges of a wooden chopstick when you dip it in. This tells you the oil is ready. Once it reaches 350°F, it's time to start frying. I like to work in batches of about 8-10 cubes at a time so the oil doesn't cool down too much.
🔥 Step 3: Fry Until Golden and Gooey
Carefully add the cheese cubes to the hot oil, using a slotted spoon to avoid splashing. Fry for 2-3 minutes until they turn a beautiful golden brown color. You'll notice they'll float to the surface as they cook—this is a good sign. Give them a gentle shake every minute or so to ensure even browning on all sides.
Here's where the magic happens: when you lift a cube out with tongs, it should be crispy on the outside but still soft and gooey inside. If it's fully set, you've overcooked it. Remove the cubes to a paper towel-lined plate to drain excess oil. I like to sprinkle a tiny bit of extra salt right after frying while they're still hot—it really makes them pop.
🥘 Step 4: Prepare the Dipping Sauces (Optional)
While the cheese cubes cool slightly, prepare the dipping sauces if you're using them. In a small bowl, simply stir together the 0.25 cup spicy vinegar and 0.25 cup sweet chili sauce. This combination gives you that perfect balance of heat and sweetness that pairs perfectly with the crispy cheese.
For an extra kick, you can add a pinch of red pepper flakes or a dash of hot sauce. The cheese cubes will stay crispy for about 15 minutes after frying, so serve them immediately with the dipping sauce on the side. The contrast of the cool, tangy sauce with the hot, crispy cheese is what makes this dish so irresistible.
Pro Tips For Making Bdo Cheese
- CRUSH THE CHEESE: Cut Edam into ¼-inch cubes—any thicker and they’ll melt unevenly, leaving you with a clumpy mess instead of that perfect crispy exterior. I learned this after one disastrous batch where half the cheese turned into goo before the coating could set.
- COLD BUTTER CHANGES EVERYTHING: Chill your butter (or oil) before mixing with flour—this keeps the dough from getting gummy and ensures a lighter, flakier crust. I was skeptical until I tried it; now I never skip it, even when I’m in a rush.
- DON’T SKIP THE DOUBLE-DREDGE: The second dip in flour is where the magic happens—it locks in the seasoning and creates that satisfying crunch. I used to cut corners and always regretted it; the cheese sticks together and loses texture.
- FRIED IN BATCHES: Crowd the pan and you’ll steam the cheese instead of fry it properly. Work in small batches—no more than 3-4 pieces at a time—and keep the oil at 350°F (175°C). Trust me, your future self will thank you for not turning this into a soggy experiment.
Make-ahead tips for this bdo cheese
Prep Ahead
Cut the Edam cheese into 1-inch cubes and toss them with the lemon juice up to 24 hours ahead. Store in an airtight container in the fridge. This step prevents soggy cubes later—just let them sit at room temperature for 15 minutes before coating and frying.
I always prep the cheese the night before so I can focus on frying fresh the next day. ✨
Double-Batch Oil
Measure out your 2 cups vegetable oil and store it in a sealed container in the fridge. Keep it cold until ready to use—this ensures the oil stays fresh for multiple frying sessions.
I like to use a glass jar with a tight lid for easy pouring. Warm the oil to 350°F right before frying to maintain crispiness. 🔥
Dry Ingredients Mix
Combine the flour, cornstarch, salt, garlic powder, and black pepper in a ziplock bag up to 3 days ahead. Shake well before using to redistribute any settled spices. This pre-mix saves time and ensures even coating every time. Store in a cool, dry place away from moisture. 🌾
Sauce Prep
Mix the spicy vinegar and sweet chili sauce in a small airtight container up to 1 week ahead. The flavors meld beautifully over time, creating a more balanced dip.
Keep refrigerated and give it a quick stir before serving. For extra authenticity, add 1 tsp calamansi juice if available. 🍶
Reheating Leftovers
If you have extras, reheat in a 350°F oven for 5-7 minutes on a wire rack to maintain crispiness. Avoid the microwave—it turns them rubbery. For a quick fix, fry again in 325°F oil for 30 seconds per side. Serve with fresh dipping sauce to revive the flavors. ❄️
Party Platter Prep
Arrange fried cheese cubes on a large platter with the dipping sauces in small bowls. Add toothpicks for easy grabbing and keep the platter on a cooling rack to prevent sogginess. This setup works perfectly for gatherings—just fry in batches as needed. Guests will love the hands-off presentation! 💫
Nutrition facts
Frequently asked questions
Why does my BDo cheese turn greasy instead of crispy?
The oil temperature is likely too low. Always maintain 350°F—use a thermometer to check. Overcrowding the pan also cools the oil too quickly. Fry in batches of 8-10 cubes max for perfect golden-brown results.
Can I use pre-shredded cheese instead of a block?
Pre-shredded cheese won't work because it contains anti-caking agents that prevent proper browning. Always use a block of Edam or Gouda—cut it into 1-inch cubes for even cooking. The block form gives you that perfect melt and crisp combo.
What's the best way to store leftover fried cheese?
Keep in an airtight container for up to 3 days at room temperature, but reheat properly! For crispiness, oven at 350°F for 5-7 minutes on a wire rack. Never microwave—it makes them soggy.
How do I make this recipe gluten-free?
Replace the flour with 1 cup gluten-free all-purpose flour and use 0.25 cup cornstarch for binding. For extra crispiness, add 1 tablespoon tapioca starch to the mix. The texture will be slightly different but still delicious!
Can I bake BDo cheese instead of frying?
Yes! Toss cheese cubes in the seasoned mix, then bake at 425°F for 12-15 minutes on a wire rack (not a pan). They won't be as crispy but still tasty. For extra crunch, broil for 2-3 minutes at the end. Perfect for a healthier version!