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Hispanic-Style Cheeses Heat-Up Mexican Cuisine

Demand for authentic Mexican cuisine is on the rise as the Hispanic population in the United States continues to grow. Mexican cuisine is quickly becoming mainstream, and ethnically inspired dishes are now common on menus in all types and styles of foodservice establishments.

From fresh produce and spices to unique varieties of cheese, quality ingredients play an important role in authentic Mexican cuisine. Additionally, Hispanic-style cheese production is growing to meet the rising demands. In 2005, Wisconsin's Hispanic cheese production totaled more than 44 million pounds, which accounted for 26 percent of total U.S. Hispanic cheese production. Wisconsin's volume of Hispanic cheeses has more than doubled since 1997.

But quantity is only part of the Hispanic-style cheese story; quality and variety of these widely appealing cheeses is crucial. The awareness of these cheeses in the broader population has ignited a desire for their versatility, unique flavors and convenience far beyond the traditional Hispanic niche.

One major asset of Hispanic-style cheeses is their mild flavors which complement rather than compete with bolder flavors used in many Latino dishes. In many highly spiced dishes, such as enchiladas or moles, the cheese adds a cooling, soothing creaminess to contrast the bold flavors of chiles and native seasonings.

While Hispanic-style cheeses are often grouped together as one category, they each have very unique flavor, texture and performance properties. Here is a sampling of Hispanic cheeses made today in Wisconsin:

Asadero

(Broiling or Grilling Cheese) – a tangy, slightly acidic cheese with a creamy texture, light, fresh flavor and excellent melting properties.

Sprinkle shredded Asadero on nachos for authentic flavor or layer with corn tortillas and tomatillo sauce for a Mexican-style lasagna. Fill a chile poblano for a chile relleno. Or, create a dessert taco by mixing shredded Asadero with diced mango, papaya and nectarines and sprinkle with nutmeg and powdered sugar.

Cotija or Queso Anejo

(Aged Cheese) – often referred to as the “Parmesan of Mexico,” Cotija is a very dry, hard, crumbly cheese with a strong, sharp flavor. Cotija holds its shape when heated, never melting, making it an ideal garnish or seasoning for Mexican cuisine.

Serve grated Cotija atop tacos, tostadas, salads and Mexican soups. Cotija also makes a delicious filling for empanadas – stuff pastry dough with a mixture of crumbled Cotija, roasted pork and raisins.

Queso Anejo Enchilado

(“Marinated” Aged or Old Cheese) – this firm, slightly crumbly and salty cheese is rolled in paprika or chile powder to give it a flavor boost and a bright red-orange exterior. The cheese has a firm ivory interior and is often used in combination with other softer, mild cheeses such as Monterey Jack.

Anejo Enchilado is an ideal melting cheese, perfect for quesadillas and enchiladas. Top a Mexican-inspired pizza with shredded Anejo Enchilado, salsa, peppers and black olives, or sprinkle shredded Anejo Enchilado over tortilla soup.

Queso Fresco

(Fresh Cheese) – this sweet, mild and fine grained cheese variety has been made by Hispanics in their homes for centuries. Today, Queso Fresco is one of the most common cheeses throughout Latin American countries and is growing in popularity in the United States.

Queso Fresco, also sometimes marketed as Queso Ranchero, is often crumbled over dishes such as enchiladas. Sprinkle milky Queso Fresco over roasted poblano chile peppers or layer with grilled portobello mushrooms and red bell peppers topped with a lime-cilantro dressing.

Panela

yet another of the fresh Hispanic-style cheeses, Panela has the fresh, milky taste of the curd and is often sliced to top salads or other cold dishes. A classic Oaxacan dish is smoothly sliced Panela with warm roasted tomato-chile sauce.

Queso Blanco

(White Cheese) – this fresh, crumbly cheese has a curd-like texture and slightly salty flavor, Queso Blanco con Frutas, a specialty of Wisconsin, contains pieces of natural mango and pineapple for a slightly sweet flavor. Queso Blanco is ideal for frying because it becomes warm but does not melt with heat.

Serve crumbled Queso Blanco in enchiladas, chili rellenos and soup. Crumble it over a cactus paddle (nopales) or other green salad or over black or pinto beans. For a flavorful appetizer, pair fried Queso Blanco with a spicy black olive dipping sauce.

Queso Quesadilla

(Cheese for Quesadillas) – a popular melting cheese, Queso Quesadilla has a smooth, creamy texture and mild flavor.

Queso Quesadilla is traditionally used in quesadillas or as a filling for enchiladas. It also makes an excellent addition to breakfast dishes – top authentic huevos rancheros with a Queso Quesadilla sauce or melt the cheese in a spinach and pepper quiche.

Monterey Jack

although not strictly authentic, Monterey Jack varieties have a great affinity for Latin cuisines, especially those from Mexico and the American Southwest. Its buttery flavor and creamy melting properties make Monterey Jack a delicious contrast to bold Mexican flavors.

Wisconsin cheesemakers produce award-winning Jack cheeses that offer a high level of flavor creativity. Not only are the flavors associated with Hispanic foods, but the addition of accent ingredients adds convenience. Wisconsin offers the following Monterey Jack varieties:

Jack with Habanero

Monterey Jack made with pieces of chile habanero, one of the hottest of all chiles and native to dishes from Mexico's Yucatan peninsula.

Monterey Jack with Chipotle

a Monterey Jack cheese that features the smoky, rustic taste of chile chipotle.

Pepper Jack

a popular cheese flecked with brightly colored peppers, mostly red and green jalapenos.

Salsa Jack

a mildly spiced cheese flavored with the familiar Mexican condiment.

To learn more about Wisconsin Hispanic-style cheeses and to access the Wisconsin Milk Marketing Board’s recipe database, trend information and foodservice marketing tools, visit www.foodservice.Wisdairy.com.