Pan-Fried Mongolian Cheese

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Byaslag is Mongolia's signature hard cheese traditionally crafted from yak or cow milk and air-dried for long-keeping through the harsh winters. The most beloved way to enjoy it is sliced thick and fried in hot oil until the outside turns crisp and golden while the inside softens into a rich, salty bite. Served alongside a steaming bowl of Mongolian milk tea, this simple preparation transforms the humble cheese into a treasured comfort food.

Nutrition Facts

Per serving (estimated)

• 525 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 18 gCarbs
• 1 gFiber
• 1 gSugar
• 28 gProtein
• 720 mgSodium
• 180 mgPotassium
• 640 mgCalcium
• 1.5 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the fried cheese

• 400 g Byaslag cheese (or aged hard white cheese such as kefalotyri)
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons whole milk
• 1 cup fine dried breadcrumbs
• 1 teaspoon fine sea salt
• 1 1/2 cups neutral oil (such as sunflower or canola), for frying

Directions

1. Slice the Byaslag cheese into 4 thick rectangles about 1 inch (2.5 cm) thick and 3 inches long, then pat them dry with paper towels.
2. Set up a breading station with three shallow bowls: flour in the first, beaten eggs whisked with milk in the second, and breadcrumbs mixed with salt in the third.
3. Heat the oil in a heavy skillet over medium heat until it reaches 350°F (175°C); a dropped breadcrumb should sizzle and turn golden within seconds.
4. Coat each cheese slice in flour, shaking off any excess, then dip it into the egg mixture until fully coated on all sides.
5. Press the cheese firmly into the breadcrumbs so they adhere in an even layer, then repeat the egg dip and breadcrumb coating for a double crust that prevents leaking.
6. Carefully lower 2 cheese slices at a time into the hot oil and fry for 2 to 3 minutes per side, until deep golden brown and crisp on the edges.
7. Use a slotted spoon to transfer the fried cheese to a plate lined with paper towels and let rest for 1 minute before serving so the inside sets slightly.
8. Repeat with the remaining cheese slices, keeping finished pieces warm in a 200°F oven if needed.
9. Serve immediately with a sprinkle of flaky salt, alongside hot Mongolian milk tea, fresh flatbread, or berry jam for dipping.

Cook’s Notes

• If authentic Byaslag is unavailable, substitute with aged kefalotyri, pecorino Romano, or dry Greek mizithra for the closest texture and salt level.
• Maintain the oil at 350°F; if it is too cool the cheese will absorb excess grease, and if too hot the crust will brown before the inside warms through.
• The double-breading technique is essential, since a single coat often cracks and lets the rich cheese leak into the oil.
• In Mongolia, leftover Byaslag is often served sweet at breakfast with sugar or sour berry jam alongside milk tea, instead of fried.
• To make Byaslag from scratch, curdle whole milk with buttermilk and a touch of rennet, press the curds in a cheesecloth-lined mold overnight, and air-dry 5 to 10 days until firm.

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