Mexican Cheeses (Information) - Xpost

[Guest guest]

Too bad... looks like Virtual Texan website is no longer functioning. I had

this cheese info from them in my files and thought I'd MC it, today, for us. (I

get a weird feeling that I did this one into MC long ago... but I don't feel

like searching my gazillion MC cookbooks today to find out...so you may already

have this info.) ~ Brenda

 

* Exported from MasterCook *

 

Mexican Cheeses (Information)

 

Recipe By :Cacique Inc.

Serving Size : 0 Preparation Time :0:00

Categories : Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

 

Queso fresco: The most used cheese in Mexico, this non-melting crumbling natural

cheese is served atop sopes, vegetables and refried beans.

 

Queso blanco: Another mild white cheese, slightly aged, this one melts, similar

to provolone. Try it in Mexican-style fondue or layered over a chicken breast.

 

Panela: This is another crumbly cheese with a curdlike texture and a mild flavor

similar to ricotta. Good on salads, fresh fruit and lasagna.

 

Cotija: An aged, sharp, salty, meltable cheese, Cotija has more flavor than

queso fresco. This cheese is good crumbled over beans, tostadas and chorizo.

 

Enchilado: The best use for this anejo (aged) cheese is all in the name.

Although in the same family, this cheese is not as strong as Cotija. Try it on

nachos or pizza, too.

 

Oaxaca: The string cheese of Oaxaca is famous throughout Mexico, although it

often goes by different names. A good melter, this cheese is best on pizzas,

calzones, quesadillas or for eating out of hand.

 

Asadero: A processed cheese (sort of a south-of-the-border Velveeta), this

sliced white cheese has a smooth flavor and texture as it melts on pizzas,

cheese fondue and nachos.

 

Queso quesadilla: Another processed cheese, this one is a very mild, meltable

variety that can be used for variation in American dishes such as sandwiches,

Mexican-style hamburgers and pasta dishes. It's also good, of course, in

quesadillas.

 

Manchego: Related to the aged cheese from La Mancha, Spain, the Mexican Manchego

is much cheaper than the variety found in fancy cheese shops. The Mexican

version is available in two basic varieties -- a very hard variety called viejo,

or a soft, semifirm golden one that melts well. This cheese can stand on its own

on a cheese board or alongside sliced fruit. Also try it in jumbo shrimp or

wrapped in bacon and grilled.

 

Source:

" http://www.virtualtexan.com/food/queso.htm "

 

S(MC'd by):

" BrendaAdams "

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