| TYPES OF BREAD AND CHEESES IN MEXICO |
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Anejo Cheese - A firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it is made it is rolled in paprika to add additional flavor to its salty sharp flavor, which is somewhat similar to Parmesan cheese or Romano cheese, but not as strong flavored as Cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. |
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Chihuahua cheese - is a white cow's-milk cheese of Mexican origin available in braids, balls or rounds. Asadero, which means "roaster" or "broiler," has favorable melting properties and becomes softly stringy when heated--very similar to unaged Monterey jack cheese. |
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Cotija cheese - or queso añejado (Spanish: "aged cheese"), is a semi-hard cow's milk cheese which originates from Mexico. Moist and firm varieties of the cheese can be found, with flavor similar to Italian Parmesan and Greek Feta. |
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Criollo cheese - is a pale yellow cheese which is a specialty of the region around Taxco, Guerrero, and is so similar to Munster cheese that the two can easily be used interchangeably. |
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Oaxaca Cheese - is a white, semi-hard cheese of Mexican origin, similar to un-aged Monterey jack. Due to its excellent melting qualities, asadero is frequently used as the base for queso blanco (literally "white cheese"), a dip popular in Mexican restaurants. |
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Panela cheese - also called "Queso de canasta" because it carries the imprint of the basket in which it is molded, this is a soft, white cheese most often served as part of an appetizer or snack tray. It absorbs other flavors easily, and is sometimes coated with a garlic-and-chili paste, or wrapped in toasted avocado leaves, to be served with cocktails. |
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Queso blanco - is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. |
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Pan de muerto - is a type of bread from Mexico baked during the Día de muertos season, around September and October (holiday on November 2). It is a soft bread covered with sugar, round shaped with pieces of bread representing bones on it, and another bread sphere on the top representing a skull. |
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Tortilla - has been made of corn or maize since Pre-Columbian times. It is made by curing maize in lime water, grinding and pre-cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties, and cooking it on a very hot...More >> |
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