As soon as you get out of the car something special can be smelled in the air. Intense fragrances get mixed with various flavours. Walking around in the splendid village of Bra, between thousands of little stalls, meeting producers and refiners that offer their own products, its a trip at the discovery of the magical world of cheese.
Among the many visitors you can meet gourmet experts, individuals with a soft spot for cheese or simply cheese enthusiasts, that here can discover delicious varieties, with antique flavours almost forgotten or new fragrances. 
Having come back from our visit at the cheese exhibition, with a large load of several rare cheese varieties from all around the world, we decided to suggest a quick recipe, obviously made with cheese: Edamer and Parmigiano.
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Cheese bites
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
These cheese bites are a delightful combination of Edamer and Parmigiano, creating a savory finger food that’s perfect for sharing with friends.
Ingredients
- 1 cup (150 gr.) all-purpose flour
- A scant 3/4 cup (150 ml.) water
- A scant 3/4 cup (150 ml.) whole fat milk
- 7 tbsp (100 gr.) unsalted butter
- 3 whole eggs
- 1 egg yolk
- A generous 1/2 cup (60 gr.) grated Edamer cheese
- A generous 1/2 cup (60 gr.) grated Parmigiano cheese
- Salt, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, combine the water, milk, salt, and butter. Heat the mixture until it comes to a boil.
- Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot.
- Remove the pot from the heat and let it cool slightly for about 5 minutes.
- Add the eggs one at a time, stirring well after each addition until the dough is smooth and glossy.
- Incorporate the grated Edamer and Parmigiano cheeses into the dough, mixing until evenly distributed.
- Using a spoon or a piping bag, place small mounds of dough onto a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg yolk for a golden finish.
- Bake in the preheated oven for 25 minutes or until the cheese bites are puffed and golden brown.
- Serve warm and enjoy the cheesy goodness.
Notes
- These cheese bites are best enjoyed fresh from the oven while they’re still warm and crisp.
- You can store leftovers in an airtight container for up to 2 days and reheat them in the oven to regain their crispness.
- Feel free to experiment with different cheese varieties for a unique flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 320
- Fat: 16
- Carbohydrates: 18
- Fiber: 1
- Protein: 9
- Cholesterol: 110
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Frequently Asked Questions
What kind of dough is this — it doesn’t look like a typical cheese puff recipe?
This is a choux (pâte à choux) dough: water, milk, butter, and salt are boiled together, flour is stirred in all at once to form a ball, then eggs are beaten in one at a time until the dough is smooth and glossy. The steam trapped in the choux causes the bites to puff dramatically in the oven.
Why does this recipe use both Edamer and Parmigiano instead of one cheese?
The recipe was inspired by a visit to a cheese festival in Bra where the author brought home several rare varieties. Edamer contributes mild, creamy meltability while Parmigiano adds a salty, nutty sharpness — about 60g each, stirred directly into the choux dough before piping.
When are these best served?
The notes say these cheese bites are best enjoyed fresh from the oven while still warm and crisp. If you have leftovers, store them in an airtight container for up to 2 days and reheat in the oven to regain their crispness.
I just made these and they didn’t turn out so great. After 25 minutes, they had puffed up beautifully but were raw on the inside. I had to bake them an additional 30 minutes, but then they burned on the outside and were still raw on the inside. The only change I made was whole wheat flour but I don’t think that was the culprit. What do you think went wrong here? Is the recipe too moist perhaps?
Those look insanely good. I think they could become an addiction!!
Dear Nicole,
I agree with you……….I am sure that if you try, you will become a cheese bites addicted……
aria