A ball of queso de bola is the gift that keeps on giving. The sight of this red ball immediately elicits joy and excitement. This salty cheese, actually Edam, is delicious to munch by itself or paired with other charcuterie items. It’s also wonderful when simply wedged in warm pandesal. The queso de bola can also be topped over numerous food items, from ensaymada to kaldereta.

But after all those ways of consumption, it won’t be surprising to still find extra queso de bola with you. Of course, you can choose to store it for further consumption. But another option is to transform your leftovers into new, easy-to-do dishes.


Queso de Bola Breakfast Casserole

Serves 6
Cooking Time 45 minutes


  • 1 tablespoon butter
  • 6 eggs, beaten
  • 2 cups fresh milk
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • 12 pandesal, torn into pieces
  • ¼ cup chopped ham or sausage
  • ¾ cup grated queso de bola, divided
  1. Grease an 8×8-inch baking pan with butter.
  2. Combine eggs, milk, salt, paprika, and pepper in a bowl. Mix well.
  3. Arrange half of the pandesal pieces on the bottom of the pan. Top with half of the chopped ham or sausage and ¼ cup grated queso de bola.
  4. Pour half of the egg mixture into the pan. Repeat the process by layering the remaining pandesal, ham or sausage, ¼ cup grated queso de bola, and the remaining egg mixture.
  5. Refrigerate mixture, covered, for at least 4 hours or overnight.
  6. Once ready, preheat the oven to 375F. Remove the pan from the refrigerator and let it stand for 15 minutes.
  7. Sprinkle remaining grated queso de bola over the mixture. Bake in the preheated oven for 35 to 45 minutes or until the top is golden brown.
  8. Remove from the oven and let cool for 5 minutes before serving.


Queso de Bola and Potato Soup

Serves 4 to 6
Cooking Time 20 minutes


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 tablespoon all-purpose flour
  • 1½ cups fresh milk
  • 1½ cups vegetable or chicken broth
  • 2 cups mashed potato
  • ¾ cup grated queso de bola, plus extra for topping
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Melt butter in a pot over medium heat. Add onions and sauté until caramelized.
  2. Sprinkle in flour and mix well to coat the onions.
  3. Lower heat. Pour in milk and broth. Simmer for 2 minutes.
  4. Add mashed potato and stir. Simmer for another 6 minutes.
  5. Add queso de bola, salt, and pepper. Simmer until the cheese is melted.
  6. Ladle soup into bowls. Top with extra grated queso de bola. Serve immediately.


Queso de Bola Yema Balls

Makes 16
Cooking Time 20 minutes


  • 3 egg yolks
  • ¾ cup condensed milk
  • 2 tablespoons butter
  • ½ cup grated queso de bola
  • 2 tablespoons sugar
  1. Combine egg yolks and condensed milk in a bowl. Mix well.
  2. Melt butter in a heavy-bottomed pan over low heat.
  3. Pour in milk mixture and stir for 1 minute.
  4. Add queso de bola and continue stirring until mixture is thick, about 10 to 15 minutes. Make sure to scrape the bottom of the pan as well to prevent it from burning.
  5. Transfer mixture to a bowl and let cool for 5 minutes.
  6. Form mixture into balls then roll in sugar. Serve at room temperature or chilled.