Bravo Petya! Are great, I ate them in place, I still can not hit a cheese that does not leak.

In my cheese you ran Maggie, not fried because of high temperature. Fat must be strongly heated and then put to fry. And took me a while to figure it out.

I agree with Desislava that fat must be very hot. But there is a trick by just cut the cheese is placed in the chamber briefly to harden and then fry.

I Breaded cheese but not cheese. I still think it will not hit a time of removal. Bravo Petya.

I think you just have to be as hard, which is on the market and should be put in the cutter a little before treatment.

Tankosta not leak cheese is well matured *-Yellow and hot oil for frying. With beer (fillet fritters) paste batter kashavalcheta are gorgeous.