What is Queso anejo?

Queso anejo is a type of solid Mexican cheese that melts very well and leads people to use it in roast and grilled recipes. This cheese can also disintegrate through meals such as enchiladas and tacos to add taste. Many Mexican markets carry this cheese and in areas where Mexican markets are not options, some main supermarkets and food can store it with its ethnic components. If the recipe requires this cheese and you cannot find it, you can try to use FETA or Parmesan as a replacement. It can be made either with goat or cow's milk, depending on the area and aging begins in the form to deny the cheese and ensure that it is dense. Traditionally, this cheese is rolled in a pepper to bite a little, and is strongly salty for protection.

Depending on how aging Queso anejo is, it can be very crumbly or much denser. Thicker cheeses can be grated for cooking, while the younger -wing will be disintegrated by hand. In both cases the cheese has a salty taste and a sharp bite,with the kind permission of the pepper and the aging process. However, the taste of cheese is usually not very aggressive, unless it is made of goat's milk, in which case it can be slightly more spicy.

When QueSo anejo cooks with dishes like Enchiladas, it tends to melt and distribute its taste throughout the bowl. When the cheese breaks over the finished dishes, such as tacos, retains its texture, it melts a little with the heat and adds a salty taste with a hint of creaminess. QueSo anejo can also be rolled in burritus, disintegrate through salads or grilled with various foods, depending on the taste of the chef and the use of this cheese is by no means limited to recipes from Latin America.

for the milder version of Queso anejo, chefs can try to use QueSo Fresco or "Fresh Cheese", which also melts well and has a creamy taste. Freska queso is less strongly salted because it is designed to beAnd quickly used, and has a crumbly, free texture with which it is generally very easy to work with. Both cheeses are widely used throughout Latin America and the Caribbean in a wide range of recipes; If you have ever been confused with a slightly dry, frumbch cheese in dishes from these areas, you have tasted this cheese.