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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.
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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982, she founded the award-winning Mozzarella Company, a small cheese factory in Dallas, Texas. Today ,the company produces some of the best Hispanic-influenced cheeses this side of the border. This fantastic goat cheese has been aged for between six months to a year, and has developed a decidedly firm texture. Bold and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable. Montasio Festivo is rubbed with an ancho chile/olive oil paste to form a thin, dark-red rind, whilst also lending the cheese an unmistakable aroma. - Made from pasteurized goat's milk.
- Photo depicts whole 4 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound.
- Please contact us if you would like to purchase the whole form.
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Paula Lambert is a renowned cheesemaker and entrepreneur. In 1982 she founded the award-winning Mozzarella Company, a small cheese factory in Dallas. Today, the company produces some of the best Hispanic-influenced cheeses this side of the border. Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you've never tasted Queso Oaxaca, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor and a wonderful texture. Very versatile, this cheese is also the base for the classic Mexican dish Queso Fondido, a Central American twist on fondue.-
Silver medal winner at the 2002 American Cheese Society Awards.
- Made from pasteurized cow's milk.
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