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ОглавлениеGuide to Mexican-Style CheeseSonoran-style cuisine uses cheeses in a multitude of ways.
Texture and flavor are important factors in which cheese to choose for each dish.
Here is a guide to help you choose (see image on pages 20–21).
Asadero A mild, creamy cheese with a velvety texture.
Cotija Crumbly and salty like grated parmesan, used in salads and as a topping.
Enchilado Full-flavored and authentically rolled in paprika to create an iconic red-orange brick-like exterior. Despite the appearance, it has no heat. Crumble it over soup and other savory dishes.
Manchego Melty with a nutty, earthy flavor and a creamy texture.
Mexican-Blend Cheese, ShreddedMost commonly consistsof finely shredded mild cheddar, Monterey Jack, queso quesadilla, and asadero.
Oaxaca Melty with a buttery flavor and a texture similar to string cheese.
Panela A fresh, crumbly, curd-style, medium-firm cow’s milk cheese with a mild flavor that warms when heated but does not melt. Use it to top savory dishes.
Queso Blanco A creamy, semisoft and mild unaged white cheese, similar to ricotta but with more buttery notes. It can be crumbled to balance spicy, heavier dishesor added to soups and salads.
Queso Fresco A soft, fresh cheese that is similar in flavor and texture to a ricotta; this cheese softens but does not melt when heated. Use as a topping or as a stuffing cheese. It can also be sliced or cubed and enjoyed as a snack.
Queso Quesadilla Melty with a nutty, tart flavor and a texture similar to white cheddar.
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