The secret to these is using a sharp cheese! Parmesan is a great subsitute to Venezuela's queso duro in this recipe.
Growing up in Venezuela meant eating tons of dishes that use as their base, precooked corn meal - the flour used to make arepas. These lesser known recipes, such as bolitos, arepas, arepas dulces (sweet arepas), and bolitas de queso, this recipe, were always a family favorite.
Bolitas de queso are basically fried cheeseballs, so these are not for everyday consumption, but perfect for a party appetizer or for an indulgent treat. We used to make them on Sundays at my house growing up.
1½cups pre-cooked corn meal for arepas (PAN is a common brand)