Cut the cheese into two 1-1.5 cm thick slices, remove the crust and cut out 8 slices with a diameter of 4.5-5 cm.
In a bowl, whisk together the eggs with a pinch of salt. In a second bowl mix the durum wheat semolina with the breadcrumbs and in a third one fill in the flour.
Heat the oil to 180-190°C. This is the ideal temperature to prevent the nuggets from breaking and the melted cheese from leaking during the frying process.
Flip the cheese slices in the flour, dip them in the whisked egg and finally, after waiting a few seconds, cover them well with the mixture of semolina and breadcrumbs. To obtain a thicker and crispier coating, this process can be repeated twice.
Then fry each cheese nugget individually in the hot oil for 2-3 minutes, keeping the temperature between 180°C and 190°C. To keep them warm, place them in the oven at 120°C for no longer than 20 minutes, otherwise the nuggets may break.
Once the nuggets are all fried, serve them with cranberry sauce.