Preheat oven to 350 degrees.
In a large bowl, combine the flour, granulated sugar, baking powder and salt. In a separate small bowl, whisk the eggs with milk. Slowly combine the dry mixture into the wet ingredients until just mixed. Gently fold in the pears and Cooper Cheese.
Line a cookie sheet or wire baking rack with paper towels and set aside.
In a deep, heavy-bottomed skillet, heat 2 inches of oil. Working in batches, use a spoon or small ladle to drop heaping spoonfuls of the batter into the hot oil. Allow the oil to come up to temperature between batches. Fry fritters for about 2 minutes, then turn over and fry fritters on the other side for 2 minutes, until crisp and a light brown color. Using a tongs or skimmer, carefully remove the fritters from the oil and set on a paper towel-lined dish or rack to drain off excess frying oil. Transfer the fritters to a baking sheet and complete baking for 5-8 minutes until a toothpick inserted comes out clean. Place on a wire rack to cool.
While the fritters are cooling, prepare the glaze. In a medium bowl, combine powdered sugar and milk and mix well.
Individually dip the fritters into the glaze, turning to coat. Set aside to finish cooling until the glaze hardens.