Kitchen Dictionary: Hispanic cheese

Here are a few Popular Hispanic Cheeses you may have seen in recipes or at the market. They are growing in popularity as they are easier to obtain compared to 10 years ago. Give them a try!

Anejo Enchilado is a firm, full flavored, non-melting cheese that has been rolled in paprika. Great for snacking or when used in cooking, it will soften but hold it's shape. yay

Asadero is a rich, melting cheese with a creamy texture. It has a strong, tangy flavor with excellent melting qualities that make it ideal for tostados, nachos or baked dishes.

Cotija aka the "Parmesan of Mexico" has a strong flavor and hard, crumbly texture that is excellent for grating.

Panela is a fresh cheese in Mexico. It has a fresh taste and crumbly texture that keeps it's shape when cooked. It's a good choice for salads.

Queso Blanco has a mild, fresh taste. It holds it's shape when heated and retains a soft, creamy texture. It's a good for fried cheese.

Queso Fresco is a soft, moist and slightly salty cheese. It has a fine grained texture and is used fostly for grilling and baking. Crumble it over your next salad.

Queso Quesadilla is a rich cheese. It' s smooth with a creamy texture and mild flavor. Use it for traditional Mexican dishes that require melted cheese, such as nachos or quesadillas.

Contributed by DiB's

Ingredient

Season: available year-round