Sturgis, MI — May brings many reasons to celebrate with food like Cinco De Mayo, which always has me thinking “Mexican” cuisine!
Most cuisines do not look or taste as good as they should unless the right ingredients are used. This is true of Mexican-Caribbean cuisine, especially where cheese is concerned.
Mexican/Hispanic cheeses not only look and taste different than American or European cheeses, but they also they act very differently when heated, making it worth the effort to learn a little about the hidden secrets behind Hispanic cheeses.
These cheeses are divided into three main groups: Soft (non-melting), melting and hard.
Soft, fresh cheeses have a unique ability to not melt when heated. They don’t run, they don’t drip and they don’t err. This characteristic makes this mild-tasting cheese group well-suited for hot dishes.
An easy way to enjoy this cheese is to cube it and fry it in a hot skillet. Soft cheese varieties include Queso Blanco, Panela, Queso Para Freir and Queso Fresco. They are all mild-tasting and perfect in dishes when you want the cheese to stay put, like enchiladas and burritos.
The second group, melting cheeses, are also unique in that they have the ability to not separate into oil and solids when heated, making them perfect for dishes where you want an “ooey-gooey” factor like quesadillas, tacos, pizzas, grilled cheese or even cheese burgers.
This mild-tasting group includes: Queso Quesadilla, Asadero, Queso de Papa, Oaxaca, Queso Para Derritier. And Queso Chihuahua or queso menonita.
The third group is the hard, grating-style cheeses with strong flavors and dry, crumbly textures. These include Cotija, Annejo Enchilado, and Duroblano.
Cotija is used much like Parmesan, Anejo Enchilado is rolled in paprika and used for topping or stuffing enchiladas and burritos, and Duroblando’s mild smoked flavor is often substituted for Cotija.
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