Cheese, mexican, queso asadero

Fun Facts

  1. The most popular varieties of Hispanic cheese are fresh, white cheeses with names like “Queso Blanco”, “Panela”, “Queso Fresco”, “Queso Del Pais”, and “Queso Para Freir”. These cheeses all share similar make procedures and have similar eating and cooking characteristics. They were made by local artisans and had shelf-lives of less than one week.
  2. This mild tasting cheese is the most popular cheese South of the Border–both for snacking and cooking. It is wonderful to cook with because unlike American-type cheeses, it will become soft and creamy when heated, but will not melt! With this cheese you can make cheesier stuffed chicken breasts, stuffed peppers, enchiladas and burritos! For a delicious, simple treat, cube the cheese and fry it on a hot skillet (recipe on package).
  3. The name of this cheese means “White Cheese with Fruit–Pineapple and Mango”. This cheese is 25% lower in fat than common cheddar cheese because its loaded with fruit pieces.
  4. The most popular fresh cheeses in Mexico. This cheese is mild, white, and crumbly. Like Queso Blanco it will not run when heated–it will get soft and creamy but will not lose its shape. The cheese is used in Mexico for many cooked dishes and is commonly crumbled over salads, tacos, chili and burritos.

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