Summary: A beloved classic of Czech pub cuisine, this dish features a thick slice of Edam cheese breaded in flour, egg, and breadcrumbs, then golden-fried to perfection. It is served with a tangy, house-made tartare sauce and boiled potatoes. Preparation takes 45 minutes for 6 portions.
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Category: Main Dishes, Czech Cuisine
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Quick overview
- Dish: Fried cheese with tartare sauce
- Category: Main Dishes, Czech Cuisine
- Cuisine: Czech
- Main ingredient: Edam cheese, 900 g (45% fat)
- Guide: The 12 most popular Czech dishes: the favourite recipes of Czech cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Portions: 6 (Portion weight: 280 g)
- Key technique: Double-breading and shallow frying
- Preparation types: Frying
- Dietary info & Allergens: Gluten, Eggs, Milk
- Suitable for: Vegetarians
- Nutritional values (per 1 portion): 680 kcal, Protein: 32 g, Fat: 48 g, Carbohydrates: 30 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Pilsner-style lager, White dry wine, Sparkling water with lemon
- In short: Crispy exterior, molten interior.
- Last updated: 21 September 2026
WAGUU says: “Mastering the breading process is the secret to ensuring your cheese stays inside the crust rather than melting into the pan.”
Key facts
| Prep time: | 15 min |
| Cooking time: | 30 min |
| Temperature: | 170 °C |
| Number of portions: | 6 |
In a nutshell
This iconic dish combines the salty, creamy profile of Edam cheese with a crunchy, golden breadcrumb coating. Served with a cool, herb-infused tartare sauce, it provides a satisfying contrast of textures and temperatures that defines traditional Czech comfort food.
Ingredients
Base portions: 6 portions • Portion weight: 280 g
| Ingredient | Amount | Quality |
|---|---|---|
| Edam cheese | 900 g | 45% fat |
| Plain flour | 150 g | Fine |
| Eggs | 3 pc | Large |
| Breadcrumbs | 200 g | Fine, dry |
| Mayonnaise | 200 g | Full fat |
| Pickled cucumbers | 100 g | Finely diced |
| Rapeseed oil | 300 ml | For frying |
| Salt | 10 g | Fine |
Why you will love this recipe
- Texture Contrast: The combination of a crispy, golden breaded crust and a soft, melting cheese core is incomparable.
- Flavour Balance: The richness of the fried cheese is perfectly cut through by the acidity of the homemade tartare sauce.
- Simplicity: Using basic kitchen staples, you can create a restaurant-quality meal in under an hour.
Success guaranteed: By double-breading the cheese, you create a robust seal that prevents the cheese from leaking during the frying process.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Portions: 6 | Type: Main Dish | Origin: Czech
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the cheese – 5 min
Appliances: Knife, cutting board
1. Slice the Edam cheese into 1.5 cm thick portions. Ensure the slices are uniform in size to ensure even melting.
VKB: Visual check point (VKB): Cheese slices should be approximately 10×10 cm square.
Phase 2: Breading – 5 min
Appliances: Bowls
2. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cheese slice in flour, then egg, and finally breadcrumbs. Repeat the egg and breadcrumb step for a double-coated finish.
VKB: VKB: The breading should be completely sealed with no exposed cheese edges.
Phase 3: Frying the cheese – 10 min
Appliances: Frying pan, hob
3. Heat the rapeseed oil in a frying pan to 170 °C. Fry the breaded cheese slices for approximately 2–3 minutes on each side until golden brown and crispy.
VKB: VKB: The crust should be firm and golden; do not fry too long or the cheese will escape.
Phase 4: Preparing the tartare sauce – 5 min
Appliances: Mixing bowl
4. In a small bowl, combine the mayonnaise, finely diced pickled cucumbers, and a pinch of salt. Mix thoroughly to incorporate all ingredients.
VKB: VKB: The sauce should be thick and creamy with evenly distributed bits of cucumber.
Phase 5: Draining excess oil – 5 min
Appliances: Paper towels
5. Place the fried cheese slices onto paper towels for 1 minute to absorb any excess oil from the surface.
VKB: VKB: The surface should appear matte, not glistening with grease.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Frying pan | 28 cm diameter | Deep heavy pan | Oil splatter |
| Breading bowls | 15 cm diameter | Deep plates | Messy workspace |
| Kitchen tongs | 25 cm length | Spatula | Breading damage |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 242.8 kcal | 680.0 kcal | 4080.0 kcal |
| Fat | 17.1 g | 48.0 g | 288.0 g |
| of which saturates | 8.5 g | 23.8 g | 142.8 g |
| Carbohydrates | 10.7 g | 30.0 g | 180.0 g |
| of which sugars | 1.4 g | 4.0 g | 24.0 g |
| Protein | 11.4 g | 32.0 g | 192.0 g |
| Salt | 0.35 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use chilled cheese to ensure it retains its shape during the breading process.
- Tip 2: Ensure the oil temperature is steady at 170 °C; too low and the cheese becomes greasy, too high and the crust burns.
- Tip 3: Use double-breading to create a stronger barrier against melting.
- Tip 4: For the tartare sauce, let it rest in the fridge for 30 minutes to allow flavours to meld.
Scientific background
The success of fried cheese relies on the Maillard reaction during the frying of the breadcrumbs, creating a complex flavour profile and crispy texture. The cheese undergoes protein denaturation as it heats, leading to its characteristic molten state, while the breadcrumb shell acts as an insulating layer.
Fine Dining – Professional techniques
- Plate composition: Serve the cheese on a slightly warmed plate to maintain the molten texture.
- Textural contrasts: Pair with a side of fresh, crisp rocket salad (not part of the recipe).
- Temperature contrast: Ensure the tartare sauce is served cold from the fridge.
- Aromatic garnishes: Finish with a light dusting of fresh parsley (not part of the recipe).
Sensory radar
- Appearance: Even, golden-brown crust.
- Aroma: Savoury notes of fried breadcrumbs and melted cheese.
- Taste: Balanced saltiness of the Edam with the tangy acidity of the tartare sauce.
- Texture: Crisp crust yielding to a soft, gooey interior.
Pairing
- BEER: A crisp Pilsner-style lager to cleanse the palate.
- WINE: A dry white wine, such as Riesling, to balance the richness.
- NON-ALCOHOLIC: Sparkling water with fresh lemon slices.
Various preparation variants
- Spicy variant: Add a teaspoon of chilli flakes to the breadcrumbs for a gentle heat.
- Herb-infused variant: Mix dried oregano or thyme into the flour before dredging the cheese.
Allergens and dietary information
Contains: Gluten, Eggs, Milk • Gluten: Present in flour and breadcrumbs • Not suitable for: Vegans and those with lactose intolerance.
Suitable for
Vegetarians and those seeking a traditional Czech pub-style main dish.
Substitution catalog
- Edam cheese: Gouda or Emmental (though melting properties will vary).
- Rapeseed oil: Sunflower oil or a neutral frying oil.
FAQ
Can I use a different type of cheese?
Edam is preferred for its melting point and flavour profile, but Gouda is a suitable alternative.
How do I prevent the cheese from leaking?
Double-breading is essential to create a thick, secure seal.
Can this be baked in the oven?
While possible, frying is the traditional method to achieve the desired golden, crisp crust.
What is the best way to reheat leftovers?
Reheating is not recommended as the texture will be compromised; it is best served fresh.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the breaded cheese slices in advance and keep them in the fridge until ready to fry in batches. 20+ people: Consider frying in larger, deep-fryer baskets to ensure consistency and speed.
Sides and Serving
- Boiled potatoes – tossed in butter and fresh parsley (not part of the recipe).
- Mixed green salad – dressed with a light vinaigrette (not part of the recipe).
Serving: Serve immediately while hot with a dollop of cold tartare sauce on the side.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Not recommended.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 29 Oct 2026
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Common mistakes
- Incomplete Breading: Leaving gaps in the flour/egg/crumb coating causes the cheese to melt out during frying.
- Oil Temperature: Frying at too low a temperature results in greasy cheese, while too high burns the breadcrumbs.
- Slicing Thickness: Slices that are too thin will melt too quickly; aim for 1.5 cm.
- Rushing: Not allowing the breading to set properly after the second coat can lead to failures during frying.