What is Mexican cheese?

[Spudman***]

I just ran across a recipe that calls for 'Mexican cheese.' What the heck is that? Cheese made from Mexicans? I thought cheese was pretty neutral as far a nationalities go except for Swiss.

[just strum]

as close as I can get

http://mexicanfood.about.com/od/reso...icancheese.htm

[Rocket]

[BluesHowler]

I cook a lot of Mexican food, at least once a week and sometimes more than three times a week. I love the flavors so much!

The link that just strum is a good place to start learning about Mexican cheeses but I use a lot of a cheese called Campesino.

This cheese takes on characteristics of a simple cheese that is produced to offer modest features in flavor, texture and appearance. Semi-firm in texture, Campesino Cheese is chalky white in color and provides a smooth, mild flavor. It is a good cheese to use for cooking, for adding to salads, or simply for snacking.

The Sargento 4 Cheese Mexican is ok when making Gringo style Mexican food but I would not use it to make authentic Mexican recipes.

[sumitomo]

Hey Spud liveher alone cheese mine es a! Sumi

[Childbride]

http://www.mexconnect.com/articles/2...queso-mexicano

[edit: Spud, i'm not trying to be a smarta$$. pm me with what you are trying to make, i will find you an honest answer. i know that you are a chef, and i have the resources.]

[wingsdad]

Probably American Cheese without documentation.

[markb]

This is Mexican and cheesy. Is this what you had in mind?

[Spudman***]

I had never heard of Mexican cheese before is all. I just wondered if it was real. I used Cheese Whiz instead.

[tot_Ou_tard]

I would think that they are referring to Queso Fresco. It's one of the cheeses on the link that Strum posted.

Queso Fresco: Translates to "fresh cheese". With its crumbly texture and slightly acidic flavor it can be crumbled atop beans, salads or even rice dishes. Queso Fresco is probably the most common Mexican cheese found in Mexico as well as the U.S In some regional areas of Mexico the cheese curds are still ground on a metate then hand pressed into round molds. Sadly, most the versions in the U.S. are not made of whole milk so they tend not to melt very well. In Mexico the cheese is used to stuff chiles or for quesadillas. One of the best available in the U.S. is from the Mozzarella Company in Texas.







Cheeze whiz it is not.

It is similar to Farmer's Cheese. You can make it at home by wrapping good whole milk plain yogurt in cheesecloth and hanging it over the sink or over a bowl so that the liquid drains out.


Edit: Looky what I just found.

Utah outbreak of Salmonella caused by Queso Fresco. It's a good thing you didn't make a trek to Utah to get the correct cheese for your dish.

http://salmonellalawsuit.com/?p=153

[sumitomo]

Well the place in Mexico that I know of that is famous for their cheese is Jalisco,but I remember about 20 yrs ago alot of people got sick died ect.So to be safe just eat about 5 good burritos with lots of beans and you'll make all the Mexican cheese you'll need.Sumi

[wingsdad]

Here, where the population is over 30% 'Hispanic', skewed by Mexican heritage, there's Mexican markets and supermarkets and major grocery store chains like Albertson's et al have aisles, produce and dairy case sections dedicated to Mexican foods. Mexican cheeses are easy to find.

The gringos go for the Sargento and Kraft 'mexican' blends...of American cheeses.

Still, there's more 'mom n pop' Mexican restaurants and take-out joints than there are Del Tacos and Taco Bells... in the very region those chains originated...Del Taco store #1 & 2 in Barstow, and the original T-Bell started south of here by a guy that split from DT.