PRODUCT REVIEW: Mexican & Hispanic Cheeses
 An appetizer of queso fresco cheese with hot mango salsa from Eat Wisconsin Cheese. Here’s the recipe. |
Half of the top 10 fastest-growing cheeses at retail are Hispanic-style cheeses. There are more than a dozen types of Hispanic cheeses available in the U.S. We took a giant nibble and ate them all. 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 made in the U.S.—in large numbers in California and Wisconsin. In addition to the Fresh Cheese category there are Melting Cheeses and Aged Cheeses. Here’s a tasty introduction to Mexican and Hispanic cheeses. Discover many more cheeses in the Cheese Section of THE NIBBLE webzine, and pull down this blog’s “Gourmet Food” menu at the right to and select “Cheeses” for even more. |
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