Comments on: Queso de Bola Toasts a la Katrina

By: Bianca

Bianca — Mon, 25 Feb 2008 12:49:25 +0000

I’d like to share my dad’s favorite version of queso de bola toasties: Grate queso de bola & quickly cook in boiling oil. The grated bits will stick to each other & form “patties” of QDB. Don’t leave too long so it will be crispy (not chewy) & eat right away with hot pandesal! Yummy and easy to do!

By: Derrick

Derrick — Sun, 11 Mar 2007 16:11:04 +0000

Can anyone confirm if real (Marca PiÃ±a or Pato) QdB is made from raw (unpasteurized) milk? I was just wondering why the Australian Edam cheeses taste so different from the Dutch Edam.

By: bugsybee

bugsybee — Thu, 08 Mar 2007 12:21:03 +0000

This is my favorite, especially when I get strawberry jam straight from Baguio! And never mind the calories. :)

By: Marketman

Marketman — Wed, 07 Mar 2007 09:13:27 +0000

uyster, I think QdB is a much harder/drier cheese so it might have a very different impact on the pizza versus the mozzarella, but I suppose it can’t hurt to try it…

By: uyster

uyster — Wed, 07 Mar 2007 08:54:50 +0000

Can QdB be a good substitute for mozarella if you’re making a pizza?