aged Mexican cheese
USES: This non-melting cheese varieties are typically sprinkled over beans and corn-masa snacks (antojitos such as tacos and enchiladas), as we would sprinkle Parmesan on pasta.
FINDING: Most Mexican groceries, some well-stocked general groceries.
Other Names: queso ranchero, queso de metate, queso panela
CHOOSING: Aged Mexican cheese has a stronger, nuttier, saltier flavor and crumbles finely. Most domestically made, aged Mexican cheeses are blander than their Mexican counterparts. Some Mexican markets in the United States carry imported aged Mexican cheese, usually labeled by its origin, the city of Cotija.
STORING: Aged Mexican cheese: in the refrigerator (or cool, dark, dry place), well wrapped, for several months.
- Spaghetti Squash “Fideos” with Chipotle, Chorizo, Crema and Avocado
- Celery Root Pancakes with Chipotle Crema and Cilantro
- Ripe Plantain Empanadas with Black Bean Filling
- Guajillo Chilaquiles
- Grilled Rack of Lamb with Honey Pasilla Glaze
- Grilled Corn with a Twist
- Caesar Salad
- Roasted Chile Potato Soup with Greens and Chorizo
- Creamy Queso Anejo Dressing
- Butternut with Bacon, Tomatillo and Chipotle
- Fettuccine with Butternut Squash and Red Poblano Crema
- Roasted Tomatillo Guacamole with Crunchy Chicharron
- Charcoal Grilled Corn with Cream, Cheese and Chile
- Turkey with Tomatillos, Mushrooms and Pasta Casserole
- Salsa Verde Pizza with Goat Cheese and Bacon
- Oysters Nuevo Vallarta
- Huaraches (Oval Corn Masa Cakes) with Chorizo and Salsa
- Garlicky Popcorn with Mexican Queso Anejo
- Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo
- Exotic Mushroom and Goat Cheese Tarts
- Chilaquiles for a Crowd
- Cauliflower Gratin
- Potato and Greens Tacos with Toasted Red Chile
- Chipotle Chicken Tinga Tacos