Imagine biting into a crisp, golden croquette, only to have a molten centre burst with rich, cheesy flavour. That’s the magic of Cromesquis, a classic French appetiser. Often filled with meat or cheese, these bite-sized delights are deep-fried until perfectly crunchy. The best Cromesquis use cheese to add creaminess, tang and umami depth. In this post, we’ll explore their history, how cheese enhances their flavour, and the best varieties to use.
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What are Cromesquis?
Cromesquis are small, breaded, deep-fried bites with a creamy or meaty filling. They originated in France but have variations across Europe. The name ‘cromesquis’ comes from the Polish word kromeskis, referring to a minced meat dish wrapped in a thin dough. French chefs refined the concept, creating versions filled with béchamel, foie gras or cheese.
They became a staple in haute cuisine, served in fine dining restaurants and at elegant soirées. Today, they appear on bistro menus and in home kitchens, where cooks experiment with fillings. Cheese-based Cromesquis are especially popular because of their indulgent, oozing texture.
Why cheese is the perfect filling
Cheese elevates cromesquis in several ways.
- Creaminess – Melted cheese creates a luscious, velvety centre.
- Flavour complexity – Different cheeses add nutty, tangy or umami notes.
- Stretch and gooeyness – Some cheeses melt into long, stringy strands, adding an irresistible texture.
- Binding properties – Cheese helps hold the filling together, preventing leaks during frying.
French chefs often combine cheeses for depth and contrast. For example, a mix of Comté and goat’s cheese creates a balance of umami and tang. Other variations use blue cheese for a punchy, savoury bite.
The best cheeses for Cromesquis
Not all cheeses melt well. Some become grainy, oily or too runny. Below are the best choices for the perfect Cromesquis filling.
1. Comté
- Origin: France (Jura region)
- Texture: Firm but melts smoothly
- Flavour: Nutty, slightly sweet, with umami depth
- Why it’s great for Cromesquis: Comté has a balanced, complex flavour and melts beautifully without becoming too runny. It also pairs well with herbs, ham and mushrooms.
2. Gruyère
- Origin: Switzerland
- Texture: Semi-hard, smooth melting
- Flavour: Savoury, nutty, slightly caramelised
- Why it’s great for Cromesquis: Gruyère melts into a silky, creamy texture and brings deep umami notes, making it a great choice for both classic and gourmet Cromesquis.
3. Camembert
- Origin: France (Normandy)
- Texture: Soft and creamy
- Flavour: Earthy, buttery, slightly mushroomy
- Why it’s great for Cromesquis: Camembert has a gooey, indulgent texture when melted, creating a rich, decadent filling with a luxurious mouthfeel.
4. Reblochon
- Origin: France (Savoie region)
- Texture: Semi-soft, creamy
- Flavour: Buttery, slightly pungent, with hints of hay
- Why it’s great for Cromesquis: Reblochon’s creamy consistency and robust flavour make it perfect for an extra indulgent Cheese Cromesquis. It pairs well with bacon, onions or even truffle.
5. Mozzarella
- Origin: Italy
- Texture: Soft, stretchy, melts well
- Flavour: Mild, milky, slightly tangy
- Why it’s great for Cromesquis: Mozzarella creates the signature gooey, stretchy texture. It lacks strong flavour, so it’s best when combined with a more complex cheese like Parmesan or Gruyère.
6. Roquefort
- Origin: France
- Texture: Crumbly but melts well in sauces
- Flavour: Bold, tangy, salty, with blue cheese funk
- Why it’s great for Cromesquis: Roquefort adds a punch of spicy, salty flavour that cuts through the richness. It pairs well with honey, nuts or even a touch of caramelised onion.
7. Cheddar (Mature or Aged)
- Origin: England
- Texture: Firm but melts well
- Flavour: Savoury, tangy, nutty
- Why it’s great for Cromesquis: Aged Cheddar brings a bold flavour that enhances the overall taste. It also melts well, making it a great choice for classic cheese Cromesquis.
8. Brillat-Savarin
- Origin: France (Île-de-France)
- Texture: Triple-cream, ultra-soft, buttery
- Flavour: Mild, creamy, slightly tangy
- Why it’s great for Cromesquis: Brillat-Savarin is incredibly rich and decadent. Its high fat content ensures a luscious, silky interior, making Cromesquis feel extra luxurious.
Choosing the best cheese combination
For the best flavour and texture, mix two cheeses:
- For a classic Cromesquis: Comté + Gruyère
- For an indulgent version: Camembert + Brillat-Savarin
- For a bold, savoury twist: Roquefort + Cheddar
- For an ultra-gooey centre: Mozzarella + Reblochon
Perfect pairings for Cheese Cromesquis
Cromesquis pair beautifully with drinks and dipping sauces. Here are the best matches:
Drinks
- Champagne – The crisp acidity cuts through the richness.
- Chablis – A dry white wine enhances the cheese’s complexity.
- Dark beer – Stout or porter balances the creamy texture.
- Cider – A fruity cider adds sweetness to contrast the savoury filling.
Dipping sauces
- Honey mustard – Sweetness and spice enhance the cheese’s depth.
- Aioli – A garlicky dip adds bold flavour.
- Tomato chutney – A tangy contrast to the richness.
- Truffle mayonnaise – Luxurious and earthy.
Variations on Cheese Cromesquis
Once you master the basic recipe, experiment with different flavour combinations.
- Truffle and Cheese Cromesquis: Add a few drops of truffle oil to the cheese mixture for a gourmet twist.
- Ham and Cheese Cromesquis: Mix diced ham with Gruyère for a Croque Monsieur-inspired version.
- Blue cheese and walnut Cromesquis: Pair Roquefort with finely chopped walnuts for texture and a nutty contrast.
- Goat’s cheese and honey Cromesquis: Use soft goat’s cheese with a drizzle of honey for a sweet-savoury balance.
- Chilli and Cheese Cromesquis: Mix in finely chopped red chilli for a spicy kick.
Homemade Recipe: How to Make Cheese Cromesquis
Creating Cromesquis at home requires precision. The key is ensuring the filling is firm enough to hold its shape but soft enough to melt beautifully.
Ingredients
- 200g of your chosen cheese (e.g. Comté, Gruyère or Camembert)
- 50g butter
- 50g plain flour
- 250ml milk
- Salt and pepper
- Pinch of nutmeg (optional)
- 2 eggs, beaten
- 100g breadcrumbs
- 50g plain flour (for coating)
- Vegetable oil for frying
Method
Make the filling
- Melt butter in a saucepan over medium heat.
- Stir in flour to create a roux. Cook for 1–2 minutes, stirring constantly.
- Slowly whisk in milk until smooth. Cook until thickened.
- Add cheese, stirring until melted. Season with salt, pepper, and nutmeg.
- Pour the mixture into a shallow dish and chill for at least two hours, or until firm.
Shape and coat
- Scoop small portions of the filling and roll into balls.
- Coat each ball in flour, then dip into beaten eggs, and roll in breadcrumbs.
- Repeat the egg and breadcrumb coating for extra crunch.
- Freeze the coated cromesquis for 30 minutes to firm up.
Fry to perfection
- Heat vegetable oil in a deep pan to 180°C.
- Fry the Cromesquis in batches until golden brown and crispy, about 2–3 minutes.
- Drain on kitchen paper and serve hot.
Conclusion
Cromesquis are the perfect indulgent bite, balancing crunch and creamy cheese. They’re versatile, easy to customise, and sure to impress guests. Whether using Comté, Roquefort or Camembert, the right cheese makes all the difference.
Ready to try making them yourself? Gather your favourite cheese, fry up a batch and let the molten magic unfold. Share your creations in the comments!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
