In the interest of briefer posts, a separate Cheese Chat:
In the interest of briefer posts, a separate Cheese Chat:
Chihuahua turns out to be a superlative melting cheese. Flavor-wise, there are subtle but noticeable differences from, yet I can draw a pretty straight-line guess to why mixes of monterey jack/colby/mild cheddar are sold as mexican melting cheese. Very similar, and I'm betting a lot of people wouldn't notice the subtle differences, anyway. Unless this was my mom made it when I was growing up comfort food for them. I think it melts better than that cheese mix, as well, but not so's your average day would notice much.
Fresco is nice because it's good at crumbly, pretty good at melty, and just a hint of salty.
Teleme is not Mexican (store where I got it had 2 "L"s). It's from around San Francisco, I think? Anyway, it is a very semi-soft, moderately stinky, rind cheese that melts quite well and the stinky completely fades to just adding interesting flavor. No clue how this compares to Asadero. I'm not a huge fan of stinky cheeses, but it is very good blended and melted like this.
Don't know what Requeson is really like, either, but the suggested Ricotta seemed to work fine, although I wonder if it was a tiny bit grainier than the requeson would have been?
Chihuahua turns out to be a superlative melting cheese. Flavor-wise, there are subtle but noticeable differences from, yet I can draw a pretty straight-line guess to why mixes of monterey jack/colby/mild cheddar are sold as mexican melting cheese. Very similar, and I'm betting a lot of people wouldn't notice the subtle differences, anyway. Unless this was my mom made it when I was growing up comfort food for them. I think it melts better than that cheese mix, as well, but not so's your average day would notice much.
Fresco is nice because it's good at crumbly, pretty good at melty, and just a hint of salty.
Teleme is not Mexican (store where I got it had 2 "L"s). It's from around San Francisco, I think? Anyway, it is a very semi-soft, moderately stinky, rind cheese that melts quite well and the stinky completely fades to just adding interesting flavor. No clue how this compares to Asadero. I'm not a huge fan of stinky cheeses, but it is very good blended and melted like this.
Don't know what Requeson is really like, either, but the suggested Ricotta seemed to work fine, although I wonder if it was a tiny bit grainier than the requeson would have been?
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