QUESO DE BOLA

QUESO DE BOLA
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Queso de Bola (from Spanish) is the Filipino name, for Edam cheese. The term literally translates to "ball cheese". It is a large ball of Dutch cheese covered with red wax.

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Remember this colorfully wrapped ball of cheese?

Queso de Bola (from Spanish) is the Filipino name, for Edam cheese. The term literally translates to "ball cheese". It is a large ball of Dutch cheese covered with red wax. It has a salty, nutty flavor, and is crumbly, comparable to Parmigiano reggiano. It is made in Holland, and shipped to the Philippines. (We suggest trying the Marca Pina brand). The cheese is a favorite part of the Christmas Noche Buena spread. Supposedly the cheese was used as ammo for cannons because it is hard and round, like a cannonball! We would rather eat it. But what if you have more cheese than you know what to do with? In case you can’t decide what to do with your left over Queso de bola, here’s our idea.
* Queso de bola crisps with rosemary, served with fruit, crackers and wine

May we suggest pairing the cheese crisps with cherries, apricots, pears, and apples. Wines that pair well with Queso de Bola are Pinot Gris, Dry Riesling, Champagne, or Shiraz.

Crisps with rosemary…

Prep Time - 10 minutes
Cook Time - 7 minutes
1 cup grated queso de bola
1 teaspoon dried rosemary

Preheat oven to 350°F.
In a bowl, mix cheese and rosemary.
Place 1 tablespoon cheese-herb mixture on lightly greased baking sheet; spread slightly then flatten. Allow a 1-inch space between each flattened crisp. Repeat; making 16 crisps total. Bake for 5 minutes. Cool for 2 minutes.
Turn crisps over. Bake for another one or two minutes or until golden brown. Cool on wire rack.

Place crisps on serving plate with assorted fruit, and pour the wine!

Enjoy.


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