Recipe Talk

i know how to make rotel with the velvetta and rotel. but everytime we go to this mexican restaraunt they have this queso that is nearly white, and not to spicy, i'm not really sure what exactly is in it, but its such a mild cheese flavor. anyone with ideas on what might be a recipe or something close???
thx.
amber

QUESO ANEJO: is an aged, hard grating cheese. It ranges from pale cream to
white in color and is quite salty. Romano or Parmesan may be substituted.

QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer's
cheese. A reasonable substitute for this crumbly cheese is Feta Cheese.

SIERRA: is another rather dry sharp cheese that grates easily. Romano or
Parmesan may be substituted.

The Fresh Cheeses
Hispanic-style cheeses fall into two general categories -- fresh and aged. Fresh, or unripened, cheeses are very young cheeses that have not been allowed to age, Typically, the fresh Hispanic style cheeses are soft and moist, white or off-white in color and have the delicious flavor of fresh milk. Like milk, these fresh cheeses must be kept in the refrigerator until used. They have a shorter shelf life than aged cheese and carry a freshness date on the package. (Unlike aged cheeses, such as Jack or Cheddar, it's better to discard them if you have left them sitting our for an hour or two, rather than rewrapping them for later use.)

A special characteristic of many of the fresh types is that they hold their shape during cooking. When heated, they soften but do not melt. For this reason they are often used as fillings or toppings in recipes. Most also serve as a seasoning and have a salty flavor that ranges from mild to pronounced. This must be considered when adding salt and seasonings to recipes.

Queso Fresco
The most popular Hispanic - style cheese. It is soft and quite moist with a mild, slightly salty flavor similar to farmers cheese. It does not melt and it often used as a topping or filling in cooked dishes Queso Fresco may be called Adobera when it is sold in very large pieces.

Queso Blanco Fresco
Also called Queso Para Freir, or cheese for frying. A firm, moist cheese used in cooked dishes. As its name implies, it is often fried because it holds its shape under hear. It is also good crumbled onto fruit, beans, salads and other dishes.

Panela
Mild and moist with a sweet, fresh milk flavor. It has a firm texture similar to a fresh Mozzarella and does not melt, is it is often used in cooked foods. It is also good in sandwiches and salads, as well as with fruit. It has a distinctive surface texture resulting from the round basket in which the cheese is drained while it is being made.
Queso Blanco
A white, mild, creamy cheese similar to a mild cheddar or Jack, and used in much the same way. It also melts like those cheeses.

Oaxaca
A mild, firm white cheese with a sweet milk taste and an appearance similar to Mozzarella. In appearance, it looks like a braided or rolled ball and is said to reflect the braided silver crafted in the town of Oaxaca, Mexico, from which this cheese originates. Use as is or in cooked foods, as you would Mozzarella.

Asadero
A mild, firm cheese molded into a log and sold sliced. It has a slightly tangy taste like Provolone. It melts will and is used in such dishes as quesadillas and nachos. Also makes a wonderful cheese on hamburgers and sandwiches. Note that Asadero comes in processed, as well as natural cheese versions.

Requeson
Similar to Ricotta in that is has a soft, grainy texture and a fresh milk taste. It is used much the same way -- in salads, dips, cooked foods and desserts.

The Aged Cheeses
California cheesemakers produce a number of aged, semi firm and firm Hispanic-style cheeses. All are at least slightly aged, and some are aged quite a while to make them hard and crumbly. A few of these, like the fresh cheeses, will soften but not melt when heated or used in cooked dishes. But others are excellent melting cheeses noted for the rich, creamy taste and texture they add to cooked foods.

The aged cheeses can be stored in the refrigerator much longer than the fresh varieties. You should handle and store like Jack or Cheddar, or like Parmesan in the case of the very dry types.

Menonita
A mild smooth white cheese that is similar in taste and uses to Gruyere or Gouda. It is a good snacking cheese and can also be used just like Gouda in recipes.

Manchego
Derived from the famous cheese of La Mancha, Spain, where it is traditionally made from sheep's milk, the California version is made from cows milk. This firm golden cheese has a mellow flavor similar to a slightly aged Jack, but more nutty. It is delicious as a snacking or sandwich cheese, or as an entertainer with fruit and wine. It melts will in cooking.

Cotija
Named after the town of Cotija in Mexico, this firm, rather salty cheese is similar to Feta in many respects. Moisture content will vary by manufacturer, ranging from semi firm to very firm, although all versions are crumbly. It can be used in a similar way to Feta -- in cooked foods, especially crumbled and sprinkled over soups, salads and beans.

Cotija Anejo
Is a version of Cotija that has been aged longer (Anejo means aged). Some manufactures call it Queso Anejo, or simply, Anejo. As the name implies, it is fairly hard and dry and is a mainstay of Mexican cooking, often crumbled over dishes. It also can grated and used like Parmesan or Dry Jack on salads and cooked foods.

Enchilado
Also called Enchilado Anejo, this dry, crumbly white cheese is similar to Cotija Anejo but distinguished by its colorful reddish appearance, the result of a coating of mild red chili or paprika which adds a slightly spicy flavor. Crumble or slice onto Mexican foods, soups and salads. In cooked dishes, it softens but does not melt.

The previous section was a news release provided by the California Milk Advisory Board. (Nancy Flethcer - CMAB, Daneen Murrieta or Jennifer Plant - Torme & Kenny).

By now you should consider your self the HISPANIC CHEESE CONNOISSEUR!! Here are a few recipes that use some of the cheeses previously described. With the ever growing popularity of the Hispanic cheese market, many of these cheeses may be found in your local supermarket. If you are unable to find any of the Hispanic cheeses in your local grocery stores dairy case, a quick trip to a Mexican specialty food store may do the trick.

I hope you enjoy your Cinco De Mayo celebrations, and who knows you may find a few of these recipes handy too!!!!