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Located in:Cheese, USA
A firm, pressed cheese rolled in paprika. This cheese is slightly milder than Cotija and can be easily shredded or grated. Commonly used as a topping or stuffing for enchiladas, burritos, and tacos, Anejo Enchialdol has a piquant flavor and a crumbly texture. Made in Wisconsin with Mexican influence, this wonderful cheese is indispensable in our cocina.
- Made from pasteurized cow's milk.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole 5 lb. form.
Yum Yum Yum
By Suntea NM from Pinos Altos, NM on 5/7/2008
Pros:
Firm, Flavorful, Nutty, Rich, Smooth
Cons:
Not in Stock Often Enough
Best Uses:
After Dinner, Anytime Snack, Grated, Hors d'oeuvre, Salads, Sandwiches
Describe Yourself:
Frequent Diner, Health Conscious, Vegetarian
Bottom Line:
Yes, I would recommend this to a friend
Absolutely love this cheese. It is great by itself, on enchiladas, in salads, etc. Nice nutty flavor.
Jazz up your Food
By Ehall2313
from Wilmington, DE on 9/18/2007
from Wilmington, DE on 9/18/2007
Pros:
Firm, Flavorful
Best Uses:
Melted
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
This relatively inexpensive cheese is very versitile. We've used it in numerous dishes where we'd typically use montery jack, provolone, or any "melty" cheese. It doesn't melt quite as much but it does have a nice jazzy flavour to it.