A stack of Hispanic cheeses. Roth Käse’s aged, Manchego-style GranQueso is on top.
|Half of the top 10 fastest-growing cheeses at retail are Hispanic-style cheeses—queso blanco, queso fresco, cotija, more than a dozen types. So, we took a giant nibble and created a muy gran article on the topic. While some cheeses are imported, only cheeses aged 60 days or longer can enter the country; so the fresh cheeses used for cooking—queso blanco, queso fresco, queso para freir, panela and requeson—are being made in the U.S.—in large numbers in California and Wisconsin. The other categories include melting cheeses and aged cheeses. We promise a tasty introduction to Mexican/Hispanic cheeses.
Read the article and master Mexican cheese. Discover many more cheeses in the Cheese Section of THE NIBBLE online magazine.
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