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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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A smooth, slightly yellow cheese with more tang than mild Queso Quesadilla cheese, Asadero is ideal for baking because its strong, rich flavor adds to the appeal of baked dishes. Asadero is also excellent for quesadillas and tacos because it melts nicely without separating oils.
- Made from pasteurized cow's milk.
- Whole form is 5 lbs.
- 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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Surprise! The majority of Mexican cheeses are mild--not hot and spicy. People familiar with South-of-the-Border foods know that Mexicans prefer their Jalapenos on their cheese, not in their cheese.
Known as the "Parmesan of Mexico", this cheese is strongly flavored, firm, and perfect for grating. It is used in Hispanic cooking in a manner similar to the way Parmesan is used in Italian cooking. Cotija is commonly used to add a lively garnish to common dishes. Simply sprinkle on top of refried beans, salads, quesadillas or enchiladas. In Mexico it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe. In the U.S. it is increasingly popular on pasta. See for yourself how much zestier any pasta or even simple macaroni and cheese will taste with a sprinkle of Cotija! Handmade in Wisconsin, yet full of authentic Mexican flavor. - Made from pasteurized cow's milk.
- Photo depicts whole 5 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, 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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A major group of Hispanic cheeses are melting cheeses. These Hispanic cheeses melt without separating into solids and oil. Hispanic melting cheeses are generally mild tasting and smooth textured. They are often eaten as a snack right out of the package. Usually, as their name suggests, they are melted in hot dishes. Hispanic melting cheeses, unlike common U.S. cheeses such as cheddar, do not separate into oil and solids when they are heated. Consequently, they make dishes like pizza, grilled cheese sandwiches, and cheese burgers "cheesier" and less greasy. Of course, they are invaluable in preparing Mexican dishes such as quesadillas and tacos. Use of Hispanic melting cheeses like Queso Quesadilla or Asadero in popular dishes like quesadillas or nachos greatly increases the finished dishes' appeal. The diner is presented a plate with more cheese in the right place--on the tortilla or the chips--and less greasy oil all over the plate! Queso Quesadilla is a smooth, soft, mild and white cheese. Also known as "chihuahua cheese," it is a family favorite throughout Mexico both for snacking and because it melts easily to make your favorite dishes rich and creamy. |
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This fresh cheese from Costa Rica has a mild, fresh flavor and a semi-soft texture. The cheese holds it shape but softens when heated, so it is often used in cooking dishes like quesadillas and enchiladas. Queso Blanco can also be sliced and pan-fried without losing its shape. Children love this cheese because it is easy to eat and has a delicate flavor. |
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