Guide to Mexican Cheeses

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I was looking for something on the Internet and came across this -- I thought I

would MC format it to share -- looks handy!

 

Karen

 

 

* Exported from MasterCook *

 

GUIDE TO MEXICAN CHEESES

 

Recipe By :Nancy Feldman

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Mexican cheeses are gaining popularity in California style cooking. Cheese is a

frequently used ingredient in Mexican cooking. Soft, white, part-skim Mexican

cheese is sold under a variety of names and can be found increasingly in

supermarkets. Mexicans use a cheese that melts well and is similar to Jack

Cheese or Longhorn Cheddar. If you are interested in using Mexican cheeses, here

are the four most common types and suggestions on how to use them.

 

Cotija is a firm, salty cheese similar to Feta. It can be used in cooked foods,

especially crumbled and sprinkled over soups, salads, and beans. Cotija Anejo

is a version of Cotija that has been aged longer. This hard, dry cheese is a

mainstay of Mexican cooking and is often crumbled over dishes. It can also be

grated over salads and cooked foods. If you are using this cheese for the first

time try sprinkling it crumbled over enchiladas, tostadas, or flautas.

 

Asadero is a mild, firm cheese molded into a log and sold sliced. It has a

slightly tangy taste like Provolone. It melts well and is used in dishes such

as quesadillas and nachos. It is also delicious on burgers and sandwiches. If

you are using this cheese for the first time try it in quesadillas, enchiladas

or melt over tortilla chips for nachos.

 

Enchilado is a dry, crumbly white cheese with a coating of mild red chili or

paprika, which adds a slightly spicy flavor. Crumble or slice this cheese onto

Mexican foods, soups, and salads. If you are using this cheese for the first

time try crumbling and using on tostadas.

 

Panela is a mild and moist cheese with a sweet, fresh milk flavor. It has a firm

texture similar to fresh Mozzarella and does not melt when heated. Panela

features a distinctive basket weave surface texture. It is used in cooked

dishes, sandwiches, and salads, as well as with fruit. If you are using this

cheese for the first time try cutting it in small cubes and adding to beans or

chili just before serving.

 

Queso Fresco is the most popular Hispanic-style cheese. It is also known as

Queso Ranchero. It is soft and moist with a mild, slightly salty flavor. It does

not melt when heated and is often used as a topping or filling in cooked dishes.

If you are trying this cheese for the first time use as a filling for crepes,

crumble onto rice or refried beans, mix with other ingredients to fill turnovers

or chilies, cube and put in soups or stews, add to steamed vegetables or slice

for sandwiches or to go with gelatin desserts.

 

Queso Blanco Fresco is a firm, moist cheese used in cooked dishes. It is often

fried because it holds its shape under heat. It can be crumbled onto fruit,

beans, salads and other dishes, or served as a snacking cheese.

 

Queso Blanco is a mild, creamy white cheese similar to a mild Cheddar or Jack

and is used in much the same way. It also melts like those cheeses.

 

Source:

" http://www.cnr.berkeley.edu/ucce50/home-econ/3-fpp006.htm "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Source: " Mexican American Food Practices, Customs and Holidays " -ADA,

Mexican Cheese Education Campaign, and cookbooks entitled " Authentic Mexican

Regional cooking for the Heart of Mexico " , and " A Passion for the Authentic-The

Best Recipes in Mexican Cuisine with Cacique Cheeses and Products " .

Nutr. Assoc. : 0