query: what type of cheese is used for queso

pos: Queso blanco or Monterey Jack is sometimes called "queso blanco dip," but the name is merely descriptive. It does not include queso blanco cheese. Queso blanco Queso blanco (), with similar cheeses including queso fresco (), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States. The name "queso blanco" is Spanish for "white cheese", but similar cheeses are used and known throughout the world. In Brazil they are respectively known as () and in Portugal (). It is similar to (if slightly more

pos: Queso blanco Queso blanco Queso blanco (), with similar cheeses including queso fresco (), is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States. The name "queso blanco" is Spanish for "white cheese", but similar cheeses are used and known throughout the world. In Brazil they are respectively known as () and in Portugal (). It is similar to (if slightly more acidic than) pot cheese and farmer cheese. It has been compared to quark (or "tvorog") from Central and Eastern Europe and to

neg: Queso de mano cooled in special molds which give the resulting cheese a roughly spherical appearance. A local version of the cheese, called queso guayanés is popular in the state of Bolivar. Queso de mano Queso de mano ("cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most commonly used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella, but is built up in layers. Queso de mano is prepared using a combination of cow's milk and ewe's milk curd.

neg: Queso de mano Queso de mano Queso de mano ("cheese of the hand") is a type of soft, white cheese (queso fresco) most commonly associated with Venezuelan cuisine. It is most commonly used as a filling for arepas and cachapa. The taste and consistency of the cheese most closely resembles that of mozzarella, but is built up in layers. Queso de mano is prepared using a combination of cow's milk and ewe's milk curd. The resulting product is called cuajada. Once this step is attained, the cuajada is mixed with hot water to ensure the elasticity of the cheese. The mixture is then

neg: Queso en salsa Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned with coriander leaves. The cheese is added after the boiling is off. For a sauce with red

neg: Queso en salsa tomatoes, the preferred chiles are chipotle, pasilla or guajillo. Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo. Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned

neg: Queso panela Queso panela Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is not the same as "queso canasta" or "queso de la canasta". It is served most often as part of appetizer dishes such as "nopal" salads or quesadillas. It is derived from the Greek word for basket cheese. The cheese also has similarities to the Indian cheese "paneer". It absorbs other flavors easily and is covered at times with a paste of garlic and chili pepper. Good, genuine, fresh panela inhabits a similar watery environment to mozzarella, and can be used

neg: Chile con queso chips which are thicker than regular tortilla chips. It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish. While Tex-Mex restaurants often offer chips and salsa free of charge, queso is usually offered for an additional charge. It can be made with various cheeses. Usually it is white or yellow in color. Although chile con queso is commonly called "queso", it should not be confused with "cheese dip," which is specifically cheese without the peppers. Chile con queso Chile con queso (Spanish for "chile with cheese"), sometimes described simply as queso,

neg: Manchego Four versions of maturity are sold: In Mexico and Spanish-speaking areas of the United States, or (manchego-type cheese) is the name given to a cow's milk cheese similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. Apart from the name, this cheese has little in common with the Spanish variety. In Costa Rica, three companies (Dos Pinos, Los Alpes and Monteverde) produce a manchego-type cheese ("queso tipo manchego"), which can come with a drawing of Don Quijote on the labels. Manchego Manchego (officially , ) is a cheese made

neg: Queso Chihuahua Queso Chihuahua In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called "queso menonita", after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called "queso Chihuahua". This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey jack. It may be used in "queso fundido" (fondue style melted

neg: Cheeses of Mexico "Queso blanco", also called "queso sierra" or "queso enchilada", is a creamy, white cheese made with skimmed cows’ milk, and has been described as being a cross between mozzarella and cottage cheese. It is often homemade using lime juice as the coagulant, giving it a citrus flavor. Commercially, it is made with rennet. It softens when heated, but does not melt. "Requesón" is a loose cheese similar to ricotta or cottage cheese, made with whole cows’ milk. Traditionally, this cheese is sold in markets wrapped in fresh corn husks. It has a light, not salty taste, and is used for

neg: Queso Frito Queso Frito Queso frito (English: fried cheese) is a fried cheese dish. It consists of a white, salty cheese with a high melting point called "queso de freír" (Spanish: frying cheese) or "queso blanco" (white cheese). In the Dominican Republic and Colombia it is often served for breakfast. The cheese is cut into thin slices and pan fried. It can be prepared with a very light coating, such as with a dusting of flour or cornstarch, or no coating at all. In Nicaragua it is often served for breakfast or with fried sweet plantains and cream. The cheese is cut

neg: Mexican street food other metropolises. There are other street foods made with tortillas. Tostadas are flat hard tortillas either fried or dried on which are placed a variety of toppings such as shredded chicken, pork, beef, seafood, cheese and salsa. Quesadillas are derived from the Spanish word for cheese “queso” and refer to a tortilla folded in half and filled with cheese and possibly other ingredients such as spicy meat, mushrooms, chili pepper strips and more. The type of cheese used generally varies by region and in some areas, cheese is not even used unless requested. Empalmes are three stacked corn tortillas with

neg: Queso blanco it is often prepared in early afternoon and left to drain until evening. As it is highly perishable, it must be refrigerated or used immediately once the whey has drained out. If it is pressed, and more water is removed, it becomes known as "queso seco". Sometimes it is made by pressing the whey from cottage cheese. Queso blanco is traditionally made from cow's milk, whereas queso fresco may be made from a combination of cow's and goat's milk. Some versions of these cheeses, such as Oaxaca cheese, melt well when heated, but most only soften. Queso blanco and queso

neg: Queso flameado milk mozzarella, that remain stringy when melted) may be used. Some consider stringy cheese to be an essential part of this dish, but if this quality is not desired then a fresh farmer's cheese or goat cheese is a good alternative. If fresh chorizo is not available, pieces of dry chorizo or another sausage may be used. Common additions are strips of roasted chiles and sautéed mushrooms. For the flambé, popular liquors include rum, brandy, and tequila. Either type of tortilla, corn or wheat, may be used. In Puerto Vallarta, flour tortillas usually are served only with certain dishes including

neg: Cheese soup in chunks or pieces. Cheeses used include hard cheeses like Cheddar, Gruyère and Parmesan cheese and soft ones such as farmer cheese, Gouda cheese, muenster cheese, queso blanco and queso Chihuahua. The cheese adds both flavor and nutritional value to the soup. Processed cheese (including Velveeta), such as pasteurized process cheese and pasteurized process cheese food is sometimes used instead of natural cheese. Some cheese soups have a rich flavor and may be high in fat due to the use of high-fat ingredients such as butter and heavy cream, in addition to the fat in the cheese. Fat content of

neg: Cheeses of Mexico enchiladas, tostadas, cheese spreads, cakes, and more. Chihuahua cheese is named after the Mexican state which is home to a significant Mennonite population who created it, it is also called "queso menonita". The original version is semihard with very small holes, close to a type of cheese called Chester. This version is sold covered in cloth and paraffin wax. The taste varies from a Cheddar-like sharpness to mild, and is a pale yellow rather than white. Today, the cheese is made all over Mexico and is popular as a commercially produced cheese. "Queso crema" or "doble crema" is prepared with

neg: Chile con queso U.S. states. Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers; the latter sometimes in the form of the canned tomato and chile pepper mix sold by Ro-Tel. Many restaurants serve chile con queso with such added ingredients as pico de gallo, black beans, guacamole, and ground beef or pork. Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita

neg: Chile con queso Chile con queso Chile con queso (Spanish for "chile with cheese"), sometimes described simply as queso, is an appetizer or side dish of melted cheese, or more usually, a pasteurised processed cheese food product such as Velveeta, and chili pepper typically served in Tex-Mex restaurants as a dip for tortilla chips. Chile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua as a version of Queso chihuahua and Queso flameado. Chile con queso is predominantly found on the menus of Tex-Mex restaurants in Texas and other

neg: Cheese soup American cuisine, Colombian cuisine, French cuisine, Mexican cuisine, Swiss cuisine and Tibetan cuisine. "Mote de queso" is a traditional cheese soup dish in the Córdoba Department of Colombia. In Spanish, "cheese soup" translates to ""sopa de queso"", and a published Mexican recipe from 1893 exists for the dish under this name. In Switzerland, cheese soup is referred to as "Kassuppe", and it is a specialty dish in Central Switzerland. "Churu" is a Tibetan cheese soup prepared with "churu" cheese of Tibet. Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or

neg: Queso panela in weight. Producing it in sizes any larger than that becomes impractical, as the cheese would become deformed owing to its soft and extremely malleable consistency. Fresh panela has a bright white colour and a slightly sour, salty flavor. Queso panela Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is not the same as "queso canasta" or "queso de la canasta". It is served most often as part of appetizer dishes such as "nopal" salads or quesadillas. It is derived from the Greek word for basket cheese. The cheese also has

neg: Sorullos on the outside and dense and soft in the inside. Sweet sorullos contain cornmeal, sugar, butter, and hot milk or coconut milk. These sweet sorullos are sometimes filled with mashed bananas or cheese. The most commonly used cheese is queso de papa (longhorn-style cheddar), but other cheddars as well as queso de freir, queso blanco, or mozzarella are sometimes used. Sweet sorullos are sometimes sprinkled with confectioners' sugar. Sorullos Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers, and are sometimes stuffed with cheese

neg: Queso Chihuahua cheese), "choriqueso"," quesadillas, chilaquiles, chili con queso", or sauces. Queso Chihuahua In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called "queso menonita", after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called "queso Chihuahua". This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey jack. It

neg: Cheeses of Mexico fresco", from which other cheeses such as "panela", "adobera", and Oaxaca have been derived. This cheese is made with whole milk, but has relatively low fat and cholesterol (due to higher moisture). This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes. This cheese is made in just about all parts of Mexico with little variation. In other parts of Mexico," queso asadero" is a different cheese - white, semisoft, and good for melting. It is often used to make "queso fundido", similar to a fondue or quesadillas.

neg: Queso flameado "queso flameado", corn tortillas otherwise being the norm. Queso flameado Queso flameado (Spanish for "flamed cheese"; also queso fundido, "melted cheese" or choriqueso) is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients

neg: Queso flameado for individual servings. "Queso flameado" is said to originate in the borderlands of northern Mexico and the southwestern United States, as a campfire dish. In Tex-Mex restaurants, this dish is sometimes confused or conflated with chili con queso, a cheese sauce served with tortilla chips for dipping. The term "queso fundido" also refers to processed cheese and is defined as such in the Spanish version of Codex Alimentarius. Both the cheese and the meat sauce are prepared just before serving, and are served hot. Oaxaca cheese ("asadero") and Chihuahua cheese are popular, but other melting cheeses (cheeses such as whole

neg: Queso Palmita Once the cheese is packaged, it must be sold within two to three days due to the sweating (loss of liquid) of the cheese from the boxes. Queso Palmita is originally from the Zulia State in northwestern Venezuela, which is the main source of dairy products in the country. Queso Palmita Queso Palmita is a soft, salty, fresh white farm cheese. The Palmita cheese is usually made in large circular containers 6 feet in diameter and four feet in height. Each Palmita Cheese batch can vary in taste depending on the ingredients which are mixed slowly for 2 to 3

neg: Queso flameado Queso flameado Queso flameado (Spanish for "flamed cheese"; also queso fundido, "melted cheese" or choriqueso) is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients are melted cheese and a characteristic meat sauce

neg: Oaxaca cheese was brought to Mexico by the Dominican friars that settled in Oaxaca. However, as water buffallo milk was unavailable, they used cow's milk, instead. The cheese is available in several different shapes. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. Italian mozzarella is another cheese which is processed by stretching (the "pasta filata" process). Queso Oaxaca is used widely in Mexican cuisine, especially in "quesadillas" and "empanadas", where the "queso Oaxaca" is melted and other ingredients, such as "huitlacoche" and squash flowers, are added to the

neg: Caldo de queso Caldo de queso Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it

neg: Queso Palmita Queso Palmita Queso Palmita is a soft, salty, fresh white farm cheese. The Palmita cheese is usually made in large circular containers 6 feet in diameter and four feet in height. Each Palmita Cheese batch can vary in taste depending on the ingredients which are mixed slowly for 2 to 3 days until the cheese has settled. Then the containers are set for an additional 10 days until coagulation. For the best taste, it is imperative that the cheese reaches an optimum level of saltiness. It is packaged into pressed wooden crates of 30 kilos each and set for distribution.

neg: Cheesecloth Cheesecloth Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheese making and cooking. Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are

neg: String cheese 90s. In Mexico, the first type of string cheese was invented in 1885 by Leobarda Castellanos García at 14 years old. A very popular type of string cheese called Quesillo is sold today in balls of various sizes. It is also known as "Queso Oaxaca" or Oaxaca cheese referred to the place of origin it was invented, and now it's widely popular in all Mexican territories. In the United States, string cheese generally refers to snack-sized servings of low-moisture mozzarella. This form of string cheese is roughly cylindrical, about 6 inches (15 cm) long and less than 1 inch (2.54

neg: Bhutanese cuisine mixed with leftover vegetables. "Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice. Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces. "Zoedoe" is another type of cheese made in the Eastern districts, which

neg: Cheeses of Mexico aged version of "queso fresco". It is classified as a soft cheese, but well-aged batches can become quite firm and salty. It is primarily used as a garnish." Queso añejo" can also be found with a coating of chili pepper ("enchilado"). Oaxaca cheese originated in the state of Oaxaca, but it is now made and eaten in just about all of Mexico, but is generally found only in Mexico. It is a soft, stretched-curd cheese, made with cows’ milk, much like "asadero", but the cheese’s pH is modified to 5.3 to get the stringy texture. The cheese is then formed

neg: Edam cheese In the Maghreb region, it is commonly known as red cheese. In Spain and some of its former colonies, such as the Philippines and many Latin American countries, the cheese is known as "queso de bola" (ball cheese) and was long considered a delicacy. In the Mexican state of Yucatán, "queso de bola" is prepared as "queso relleno" ("stuffed cheese"). A ball of cheese is cut in half and carved out; it is then stuffed with a mixture seasoned ground meat, raisins, capers, and olives. Finally, it is braised in chicken stock, and served sliced with the chicken stock that

neg: Cheeses of Mexico it is served grated. "Queso molido", also called "queso prensado", is sometimes covered in a red chili pepper paste. "Costena" cheese is a specialty of Guerrero state. The texture of this cheese is crumbly, and it tastes like fresh or slightly soured milk. Normally, it is white in color. "Queso Real del Castillo" is a semihard cheese made in the Ojos Negros and Guadalupe valleys east of Ensenada, Baja California. A small area in Veracruz state around La Joya is known for its smoked cheeses made with whole raw cows’ milk; they are pressed after curdling. The cheese is often

neg: Queso blanco fresco may be eaten straight or mixed in with dishes. They make a creamy addition to recipes. They are often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, or crumbled over soups or salads. Meltable versions are used to make quesadillas. It is used to make cheesecake in some parts of the world, such as the United States. In Peruvian cuisine, several recipes mix queso fresco and spices to make a spicy cold sauce eaten over peeled boiled potatoes, such as "papa a la Huancaína" or "ocopa". A melted cheese appetizer using white American cheese

neg: Paneer farmer cheese are firmer than paneer. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets. Queso blanco can be a closer match, as it is acid-set while queso fresco frequently uses rennet at a lower temperature. Both are generally salted, unlike paneer. Paneer Paneer () is a fresh cheese common in the Indian subcontinent, especially in India. It is an unaged, non-melting farmer cheese made by curdling milk with a vegetable-derived acid, such as lemon juice. Its acid-set form (cheese curd or acid-set cottage

neg: Pot cheese Pot cheese Pot cheese is a type of soft, crumbly, unaged cheese. It is very simple to make and also highly versatile, making it a very popular cheese, but it may be hard to find in stores. Pot cheese is in the midway stage between cottage cheese and farmer cheese. It is somewhat dry and crumbly, but with a neutral, creamy texture and is very high in protein. It is most similar to cream cheese, ricotta, and the Mexican queso blanco. In New York and its environs, it was frequently served in a bowl topped with cut-up vegetables. In Austria,

neg: Pan de queso Pan de queso Pan de queso (English: Cheese bread) is a traditional Colombian bread or roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jelly. This food is especially common in the Paisa region of Colombia as breakfast or parva. Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. A similar food is prepared in Brazil, known as "pão de queijo". Pão de queijo is common in the southeast of Brazil,

neg: Pan de queso especially the Minas Gerais region. Pan de queso Pan de queso (English: Cheese bread) is a traditional Colombian bread or roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jelly. This food is especially common in the Paisa region of Colombia as breakfast or parva. Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. A similar food is prepared in Brazil, known as "pão de queijo". Pão de queijo is common

neg: Caldo de queso melts slightly, giving the soup a characteristic flavor. Caldo de queso is generally accompanied by chiltepin or totopos (fried corn tortilla chips). Caldo de queso Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco

neg: Cotija cheese Cotija cheese Cotija is a cow's milk hard cheese that originated in Mexico. It is named after the town of Cotija, Michoacán. Cotija comes in two primary versions. El queso Cotija de Montaña or "grain cheese" is dry and firm, with little taste other than saltiness (the cheese is usually several times saltier than typical cheese, traditionally for preservative reasons). "Tajo" cheese is a moister, fattier, and less salty version that holds its shape when cut, with a flavor similar to Greek feta. El queso Cotija de Montaña is a seasonal cheese and is of limited production. Cotija cheese is

neg: Milanesa plate. When served as sandwiches, they are known as "emparedado de milanesa" or "sandwich de milanesa" when tomatoes, onions, lettuce, ketchup, and/or American cheese ("queso amarillo" i.e. yellow cheese). "Pan de molde" (sandwich bread) and "pan flauta" (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches. In the Philippines, milanesa is known as carne frita, and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Admittedly, it is not as popular in the country as it is in South America, and it

neg: Murcian cheese Murcian cheese Murcian cheese (Spanish: "queso de Murcia") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus:

neg: Cheeses of Mexico bits of jalapeño chili pepper served cold or melted in quesadillas. "Queso criollo" is a semifirm pale yellow cheese that is a specialty of Taxco, Guerrero. "Queso corazon" is a Chiapan cheese, which is a kind of very moist cream cheese. It gets its name because it is traditionally molded into a heart shape, but most modern producers now mold it into a rectangular shape. "Queso" Zacatecas is an aged cheese which is usually hard on the outside and a little soft on the inside, and white with a tinge of yellow. It is crumbly and cannot be sliced. Instead,

neg: Cheeses of Mexico into ropes which are then wound into balls. The cheese can be melted especially for quesadillas, but it is often eaten pulled apart or shredded on top of prepared dishes. Oaxaca cheese can be used in place of mozzarella in salads. "Queso de bola" or "queso Ocosingo" is produced only in Chiapas and is nearly unknown outside of the state. It is made with cows’ milk to which extra cream has been added. It has a strong flavor with a creamy, crumbly texture and a light yellow color. It is prepared with a wax coating and after a long aging

neg: Chaseholm Farm Creamery a barn built in the 1930s by his grandfather in order to make a cheese making plant and aging cave. Chaseholm crafts a number of different styles of cheese, most out of the French tradition. The milk from their own cows is used to make seven types of artisan cheeses. The seven current cheeses are Alpag Gruyere, Chaseholm Camembert, Moonlight Chaource, Probiotic Herbed Farmer's Cheese, a spicy Queso Blanco, an herbal Queso Blanco, and Stella Vallis Tomme. Chaseholm Farm Creamery The Chaseholm Farm Creamery is a family-run farm in Pine Plains, New York, on the borders of Dutchess and Columbia

neg: Edam cheese has been thickened with cornstarch and spiced tomato sauce. It is the most common cheese used in Czech Republic (usually sold under name "eidam") and also very often used as base of the snack smažený sýr, which is popular in the country and in neighbouring Slovakia () where it may be served with a slice of ham (), and always with tartar sauce ("tatárska omáčka") or mayonnaise. In Belize, where it was once one of the few commercially available cheeses, it may also be known as "queso de calavera" or "queso de colorado", and usually eaten when well-aged and sharp,

neg: Cheeses of Mexico served with ham, chili peppers, "epazote", and slivers of jalapeños. Another kind of Veracruz cheese. "marqueta", is a white cheese which is often coated with chili pepper paste. The Yucatan area also makes a type of "bola" cheese, although this version is harder all the way through and is filled with small, irregular holes. Another type, "queso de barra", is similar to "panela". Cheeses of Mexico Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as

neg: Ricotta is known as "requesón". It can be salted or sweetened for cooking purposes. It was brought to Mexico by the Spaniards, although it is not as commonly used as "queso fresco". It is sometimes used as filling for "tlacoyos" and "tacos dorados", and in the central west area (Jalisco, Michoacán, and Colima) it is spread over" tostadas" or "bolillos", or served as a side to beans. In Portugal and Brazil, a similar product is called "requeijão". Romanian "urdă" () and Macedonian "urda" (урда) are made by reprocessing the whey drained from any type of cheese. "Urdă" is thus similar to

neg: Añejo cheese Añejo cheese Añejo cheese (queso añejo) is 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 strongly flavored as cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. When dried, it acquires a firm texture, allowing it to be easily shredded or grated. Queso añejo is a good baking or grilling

neg: Palmero cheese be visible. The rind on fresh cheese is very thin. On mature cheese it is of medium thickness and the whole of the flat faces are usually marked with a grid of small squares. The colour can vary from a pale beige-cream to light or medium brown, depending on the maturity and smoking method. Palmero cheese is eaten thinly sliced and unprepared or it may be grilled and eaten with the local mojo sauce. Palmero cheese Palmero cheese (Sp: "queso palmero" or "queso de La Palma") is a Spanish plain or lightly smoked cheese from the island of La Palma

neg: Cream cheese gelatin, to a maximum of 0.5 percent. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together. The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet. In Spain and Mexico, cream cheese is sometimes called by the generic name "queso filadelfia", following the marketing of Philadelphia branded cream cheese by Kraft Foods. Cream cheese is often spread on bread, bagels, crackers, etc.,

neg: Quark (dairy product) considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" "zernyony tvorog", literally "grainy quark"). Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/queijo fresco made in the Iberian Peninsula and in some Latin American countries. It is distinct from Italian ricotta because ricotta (Italian "recooked") is made from scalded whey. Quark is somewhat similar to yogurt cheeses such as the South Asian "chak(k)a", the Arabic labneh, and the Central Asian suzma or kashk, but while

neg: Cotija cheese produced only during July through October because the cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique color and flavor. Queso cotija is an artisan cheese made by hand; thus, every cheese is unique. This cheese usually comes in 28-kg cylinders with a creamy color crust. It is a "queso de montaña" (cheese of the mountains) because the cheesemakers live in the mountains as high as 1700 m (5,500 ft). The production method involves milling the curds into small pieces before pressing and aging. When cooked,

neg: Tex-Mex typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef, pork and chicken), beans, peppers and spices, in addition to flour tortillas. Dishes such as Texas-style chili con carne, nachos, cripsy tacos, and fajitas, are all Tex-Mex inventions. Generally cheese plays a much bigger role in Tex-Mex food than in mainstream Mexican cuisine, particularly in the popularity of Chile con queso (often referred to as simply "queso") which is often eaten with chips (alongside or in place of guacamole and salsa), or may be served over enchiladas, tamales or

neg: Oaxaca cheese filling. Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with "asadero" ("queso asadero"), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process ("pasta filata"), originally from Italy, which is used to produce

neg: Oaxaca cheese Oaxaca cheese Oaxaca cheese () more commonly referred to as Quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with "asadero" ("queso asadero"), a cheese produced in the northern state of Chihuahua. They are similar in texture and taste, but they are produced with different methods, making Oaxaca cheese slightly drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process ("pasta filata"), originally from Italy, which is used to produce mozzarella,

neg: Mollete slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The frijoles refritos are "frijol mantequilla" known outside of the region as "pinto beans". The traditional cheeses used were the queso ranchero, asadero or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone and the menonita most closely resembles Havarti. "Molletes" in southern Mexico can be served with salsa or "pico de gallo" or topped with sliced ham, chorizo, bacon or mushrooms. "Molletes" are considered a distant cousin of the Italian bruschetta dish.

neg: Mexican cuisine production and the north produces the widest varieties of cheese in Mexico. These include queso fresco (fresh farmer's cheese), ranchero (similar to Monterey Jack), cuajada (a mildly sweet, creamy curd of fresh milk), requesón (similar to cottage cheese or ricotta), Chihuahua’s creamy semi-soft queso menonita, and fifty-six varieties of asadero (smoked cheese). Another important aspect of northern cuisine is the presence of wheat, especially in the use of flour tortillas. The area has at least forty different types of flour tortillas. The main reason for this is that much of the land supports wheat production, introduced by the Spanish. These

neg: Palmero cheese Palmero cheese Palmero cheese (Sp: "queso palmero" or "queso de La Palma") is a Spanish plain or lightly smoked cheese from the island of La Palma in the Canary Islands. It is made of unpasteurised goats milk and has Denomination of Origin protection. The goats are free to graze on natural wild plants which are available all year round. The cheese is made on many small farms all over the island. It is presented in cylindrical cheeses of up to 15 kilos (33lbs). The milk is collected after milking and coagulated before it has cooled, around 27 to 33C (80-91°F),

neg: Cheeses of Mexico period, it produces a hard shell. This shell is often hollowed out to be filled with meat preparation, then covered in banana leaves and cooked to make a dish called "queso relleno" (stuffed cheese). The hard shell of Ocosingo cheese is similar to that of Edam cheese. In addition to the cheeses mentioned above, a large number of regional cheeses are made on a small scale and are little-known outside their regions or communities. "Porta salud" is an aged semihard paste cheese, which has a strong flavor and an orange color. "Queso jalapeño" is a soft cows’ milk cheese with

neg: David Jack (businessman) Jack has been credited with the popularization of what is today known as Monterey Jack cheese. A dairy Jack owned along the Salinas River produced a cheese originally known as Queso Blanco, first made by the Franciscan friars at the nearby Mission San Carlos Borromeo de Carmelo. As Jack's dairy went into partnership with other regional dairies, the cheese was mass marketed, which came to be known at first as "Jack's Cheese", and eventually "Monterey Jack". There are competing claims to the origin of the name "Monterey Jack" cheese, including one by Domingo Pedrazzi of Carmel Valley, who argued that

neg: Cabrales cheese for export, as it is ineligible for DO status. The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso. Cabrales cheese Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of

neg: Cholula, Puebla produced products, especially flowers, fruit, vegetables and others. There are also food stands preparing local dishes. Some of the local specialties include Cholulteca soup, cecina with chili pepper strips and queso de canasta cheese, a type of edible larvae called cueclas, "tacos placeros," prepared with cecina, Bolivian coriander (pápalo), avocado, cheese and green chili pepper strips and "orejas de elefante" (elephant ears) which is an enormous tortilla with beans inside and salsa, tomatoes and cheese outside. There is a locally produced hard apple cider called "Copa de Oro," a cold drink made of chocolate and water, whipped until foamy and

neg: Campeche are filled with ground pork or chicken seasoned with achiote, pibil or sweet corn. The staple bread is the corn tortilla. The town of Pomuch in the municipality of Hecelchakán is known for its bread and has a type named after it.(turimsoenc) Cheese was mostly likely influenced by pirate with queso de bola related to Dutch cheese making traditions. The average number of years of schooling for those over age 15 is 8.5, which means that most finish middle school. This is slightly under the national average of 8.6. Over 55% finish primary school and over 35% finish a level

neg: Head cheese usually eaten on Saturday mornings, especially in St. Vincent and Barbados. In Trinidad and Tobago, it is served or sold at most social gatherings, such as parties, all-inclusive fetes and sporting competitions. Head cheese is very popular and is usually referred to as "queso de cabeza" in Chile and Colombia. In Peru, Ecuador, and Costa Rica, it is also known as "queso de chancho". It is known as "queso de Cerdo" in Uruguay and Argentina. In Panama, it is known as "sao" (from Caribbean English souse), made with pig's feet and prepared the same way as in the Caribbean; it

neg: Queso Frito into cubes, coated with egg wash, and then dipped in breadcrumbs. The cheese is then pan fried until golden brown. In Puerto Rico the cheese is cut in cubes and coated with an egg wash, flour, cayenne pepper, and soda crackers. The soda crackers are finely crushed or tossed into a blender, making it similar to breadcrumbs. They are then deep-fried and usually served with a sweet sauce or, if not, it is cut into cubes, fried, and eaten on top of tostones, platano maduro, or by itself as an appetizer. Queso frito is a very popular breakfast food. Queso

neg: Paraguay cheese It is soft and with some acid flavor, and can be preserved for about 45 days. The name “kesú paraguai” (Paraguay cheese) comes from the transformation of the words “cheese” (queso in Spanish) and “Paraguay” (Paraguay, as the country) into Guaraní. The use of the word “paraguai” with an “I” instead of a “y” is because in Guaraní, the “y” is pronounced differently from the Spanish pronunciation and has another meaning, which is “water”. The ingredients used in the manufacture of “Paraguay cheese” are both dairy products: whole milk and curd. The preparation consists of three processes: the treatment of

neg: Quesillo a plantain leaf, made originally in the Tolima Department; the town of Guamo is most known for this dairy product. It is made commercially in dairy regions such as Bogotá, Ubaté and other regions of Cundinamarca and Antioquia. Famous brands of Colombian "quesillo" include "Pasco" and "Colanta." In the Dominican Republic, "quesillo" refers to dessert. Recipes vary slightly, but the dish is basically Flan made out of eggs and sweetened milk. In Mexico, "quesillo" refers to a very popular type of string cheese sold in balls of various sizes. It is also known as "Queso Oaxaca" or Oaxacan cheese. In

neg: San Andrés Cholula (municipality) made with chocolate and water, whipped until foamy served in wooden bowls with flowers painted on them. Other traditional foods here include Cholulteca soup, cecina with chili pepper strips and queso de canasta cheese, a type of edible larvae called cueclas, and "orejas de elefante" (elephant ears) which is an enormous tortilla with beans inside and salsa, cheese and cheese outside. Many Cholutecans still use their pre-Hispanic surnames, such as former town stewards Raymundo Tecanhuehue and Humberto Tolama Totozintle. This is because a number of the indigenous nobility was allowed certain privileges after the Conquest. Eight of the city's eighteen

neg: Cabrales cheese Cabrales cheese Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. The milk is first heated and curdled by the addition of rennet. The whey is removed

neg: Nachos barbecue sauce, and sliced jalapeño peppers. In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings. A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers. A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in

neg: Ian Tayao 2001 saw the release of Cheese’s second effort entitled Pilipinas. The album was critically acclaimed, named “the richest rock release of that year”. The album went on to win Vocalist of the Year, People’s Choice Award and Album of the Year in the 2001 NU107 Rock awards. The band went on to tour the new album, successfully. 2003, Queso officially announced that they were changing their name to Queso from Cheese because that is what the kids were calling them and it was only logical. That same year drummer Pow Rosal was replaced by drummer Robert dela Cruz. Robert came

neg: Ensaïmada centuries and is perhaps one of the most common delicacies in the country. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar. Upscale versions of ensaymada can be topped with butter cream and sugar. During Christmas season, it is a tradition to top the pastry with a specially aged type of Edam cheese called "queso de bola". It is also customary to eat ensaymada with hot chocolate and strawberries during Christmas. Due to its extreme popularity as a snack across the islands, popular bakeshop chains such as Goldilocks, Red Ribbon,

neg: Chreese Chreese Chreese is a vegan cheese substitute made with nutritional yeast. The product is manufactured by Road's End Organics, a U.S. company that specializes in food for people with special dietary needs. Chreese is organic, lactose-free, cholesterol and saturated fat-free. It comes in a number of varieties, including a powder mix, a queso dip alternative, and as part of a "Mac & Chreese" line of pasta products. There are currently four different styles of Chreese powder mixes with a modified version for children: "Cheddar Style" and gluten-free cheddar style (used in grilled cheese sandwiches), "Mozzarella Style" (used on pizza), "Gluten

neg: Breaded cutlet hot sauce often. "Milanesas" are eaten with white rice and other common side dishes, such as salad, lentils or beans. The latter two are poured over the rice as they are usually served in Panama while the salad is served off to the side where there is still space left on the plate. When served as sandwiches, they are known as "emparedado de milanesa" or "sandwich de milanesa" when tomatoes, onions, lettuce, ketchup and/or American cheese (known as "queso amarillo" i.e. yellow cheese). Sandwich bread and "pan flauta" (a Panamanian type of baguette that is thicker and softer) are the

neg: Manchego cuisine historically imported from coastal areas and does not spoil. This can be found in some dishes, notably chickpeas with cod, eaten during the lent period. Queso manchego, or "cheese from La Mancha", is the best-known cheese from the area. Made from the milk of local sheep (Ovis Aries Ligeriensis) found in the pastures year-round. The cheese is hard, with a strong taste, mild bite, and greasy texture. There are many individual types of queso manchego depending on curing time and tradition (some are submerged in olive oil while curing). Wine production is very important to the region, which has many

neg: Jalapa, Jalapa cauliflower, most of which are exported to El Salvador. Jalapa also produces dairy products and is famous for its cheese, especially "queso seco" ("dry cheese", a drier version of queso fresco) and "mantequilla de costal" ("sack butter"), which is produced mainly in Monjas, San Manuel Chaparrón, San Carlos Alzatate and Jalapa. Jalapa, Jalapa Jalapa is a city in Guatemala. It is the capital of the department of Jalapa; it is also the municipal seat of that department's municipality of Jalapa. It is located from Guatemala City. However, there is a shorter road from Guatemala City to Jalapa using Atlantic Highway

neg: Ian Tayao Ian Tayao Ian Irving Vega Tayao is a Filipino musician, producer, vlogger and skateboarder, known for fronting the bands Queso (formerly Cheese), Wilabaliw, and Armalite. Hailed as one of the Philippines' "Three Kings of Slam" (along with Greyhoundz's Reg Rubio and Slapshock's Jamir Garcia), he is well known for his aggressive yet experimental musicianship. 1994, Queso started out using the name Cheese. It all began as something to do after classes. Enzo Ruidera, Tuts Calinawan and Pow Rosal were schoolmates and decided to form a band. Eventually things got serious and they were winning battle of bands. The kids thought

neg: Cheeses of Mexico popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, and Chihuahua, and "manchego". The last shares its name with the Spanish cheese, but in Spain, it is made with sheep’s milk, and Mexican "manchego" is made with cows’ milk or cows’ and goats’ milks. Many of Mexico’s cheeses are regional specialties, but the most common ones mentioned here are known and made throughout the country. Most of the time, cheese is used to top dishes as a condiment rather than as a main ingredient. The most basic Mexican cheese is "queso

neg: Chips and dip game in the United States. Eighty-five percent of Americans eat potato chips. Chips and salsa, typically served using tortilla or corn chips, is a common type of chips and dip dish that gained significant popularity in the United States in the late 1980s. Chips and guacamole, also typically served with corn-based chips is another type, as well as chips and bean dip. Seven-layer dip and tortilla chips is another corn-based chip combination, as is chile con queso, an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a sauce for nachos. Double-dipping involves

neg: Mandoca "queso blanco" (hard, salty, white cheese), sugar or panela (jaggery, used in most traditional recipes), and very ripe plantain. Mandoca A mandoca is a Venezuelan deep fried cornmeal ring that is usually eaten with butter and cheese while still hot. It is usually served at breakfast, and it is most popular in Zulia state of the country. The mandoca is one of a variety of specialties exclusively created in the western state of Zulia. Though their relevance has been shaded by the new transnational tendencies because its creation was not intended for massive consumption or for marketing, it remains a

neg: Cooking banana peas and ham called asopao. Cayeye, also called Mote de Guineo, is a traditional Colombian dish from the Caribbean Coast of the country. Cayeye is made by cooking small green bananas or plantains in water, then mashing and mixing them with refrito, made with onions, garlic, red bell pepper, tomato and achiote. Cayeye are usually served for breakfast with fresh grated Colombian cheese (Queso Costeño) and fried fish, shrimp, crab, or beef. Most popular is Cayeye with fresh cheese, avocado and fried egg on top. "Chifles" is the Spanish term used in Peru and Ecuador for fried green plantains sliced

neg: Curd curdled by bacteria and sometimes also rennet), farmer cheese, pot cheese, queso blanco, and paneer. The word can also refer to a non-dairy substance of similar appearance or consistency, though in these cases a modifier or the word "curdled" is generally used. In England, curds produced using rennet are referred to as junket; true curds and whey are produced from the natural separation of milk due to its environment (temperature, acidity). Cheese curds, drained of the whey and served without further processing or aging, are popular in some French-speaking regions of Canada, such as Quebec, parts of Ontario, and Atlantic

neg: Breakfast cacao as a drink. In Panama, breakfast is a heavy meal, especially in the interior of the country where hard labor requires it. It always includes black coffee (tinto) or with milk (called pintado) with any of these sides: corn tortillas, traditional white cheese (or queso del pais), another type of tortillas or "torrejas" made of wheat flour known as "hojaldres." Another traditional breakfast side is "bollo" made out of either corn, white corn, or coconut that is wrapped in corn leaves and "preña'o" (meaning with child) that means it's filled with some type of meat. As protein, a large

neg: Salvadoran cuisine even offer pupusas stuffed with shrimp or spinach which are served with "salsa roja", a simple yet flavorful Salvadoran cooked tomato sauce, often served with "curtido". "Pollo encebollado" is another popular Salvadoran dish that contains chicken simmered with onions. Salvadoran cheeses, "queso duro" (hard cheese), "queso fresco" (fresh cheese), and "cuajada", are eaten with meals. Two other typical Salvadoran dishes are "yuca frita" and "panes rellenos". "Yuca frita" is deep-fried cassava root served with "curtido" (a pickled cabbage, onion and carrot topping) and chicharron with "pepesca" (fried baby sardines). The yuca is sometimes served boiled instead of fried. "Panes rellenos"

neg: Quarter Pounder known as "Quart de livre"). The term "Quarterão com Queijo" is used in metric Brazil, "Cuarto de Libra con Queso" in Spain and in Latin America, and "Quarter Pounder Cheese" is used in Sweden and Finland. In the United States and South Africa there are two variations: the Quarter Pounder with cheese, and the Quarter Pounder Deluxe. In some Middle-Eastern countries such as Saudi Arabia and United Arab Emirates, McDonald's provides both a Quarter Pounder and a McRoyale burger on its menu, the McRoyale having slightly different ingredients. In Hong Kong, the Quarter Pounder is known as a "full three

neg: Cottage cheese is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet-curd cheese. It is not aged or colored. Different styles of cottage cheese are made from milk with different fat levels and in small-curd or large-curd preparations. Pressed cottage cheese becomes hoop cheese, farmer cheese, pot cheese, or queso blanco. Curd size is the size of the chunks in the cottage cheese. The two major types of cottage cheese are small-curd, high-acid cheese made without rennet, and large-curd, low-acid cheese made with rennet. Rennet is a

neg: Añejo cheese cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos, and tacos. Parmesan, Cotija, or feta cheese can be substituted when añejo is not available. It may also be referred to as añejo enchilado cheese or añejo (meaning "aged"). Añejo cheese Añejo cheese (queso añejo) is 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

neg: Fried cheese Fried cheese Fried cheese is a dish prepared using cheese that is fried in oil. Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried. It can be served as an appetizer or a snack. Fried cheese is a common food in Brazil, and is typically served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey. Fried cheese is served as a tapas dish in Spain, and in Spain fried cheese balls is referred to as "delicias de queso" (English: "Cheese delights"). It is also a dish in Italian cuisine. Fried

neg: Kesong puti originated from Santa Cruz, Laguna. The cheese has been in production since 1602. However, despite its short shelf life and their sophisticated cheese-making equipment, this has never stopped the people of Santa Cruz from producing its cheese. Every year in Santa Cruz, a festival is held in honor of this product that lasts for 9 days. Kesong puti was nicknamed as the "Mozzarella of the Philippines". Kesong puti Kesong puti (Tagalog: lit. "white cheese") is a soft, unaged, white cheese made from unskimmed carabao's milk, salt, and rennet. Comparable to cottage cheese, queso blanco, and paneer, kesong putî has a

neg: Italian Argentines is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in Argentina or Uruguay. "Fainá" is a type of thin bread made with chickpea flour (adopted from northern Italy). The name comes from the Ligurian word for the Italian "farinata". Pizzerias in Buenos Aires often offer fainá, which is eaten with pizza, a wedge of fainá on top of a wedge of pizza. Nevertheless, the "pastas" (pasta, always in the plural) surpass pizzas in consumption levels. Among them are "tallarines" (fettuccine), "ravioles" (ravioli), "ñoquis" (gnocchi), and "canelones" (cannelloni). For

neg: Gamonéu cheese kg (15 lbs). Gamonéu cheese Gamonéu cheese (Spanish: Queso de Gamonéu. Asturian: Quesu Gamonéu) is a fatty Spanish cheese made in certain parts of the Principality of Asturias. Taking its name from the village of Gamonéu where it was originally made, Gamonéu cheese has a Protected Designation of Origin. It is a lightly smoked cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches. Moulds on the rind slightly invade the interior of the cheese. Gamonéu cheese is sold in the form of cylinders with flat ends in weights varying between 500g (18

neg: Gamonéu cheese Gamonéu cheese Gamonéu cheese (Spanish: Queso de Gamonéu. Asturian: Quesu Gamonéu) is a fatty Spanish cheese made in certain parts of the Principality of Asturias. Taking its name from the village of Gamonéu where it was originally made, Gamonéu cheese has a Protected Designation of Origin. It is a lightly smoked cheese with a thin, natural rind that is coloured brownish with some red, green and blue patches. Moulds on the rind slightly invade the interior of the cheese. Gamonéu cheese is sold in the form of cylinders with flat ends in weights varying between 500g (18 oz) to 7

neg: Suspicious Cheese Lords "queso", the Spanish word for "cheese", and "Domine" is legitimately Latin for "Lord" (the actual translation is: "Receive, I beseech, O Lord"). Hence, "Suspicious Cheese Lord"—which in time became adopted as the group's name. While the whimsical name has served to draw attention to the group, it belies the group's decidedly serious musical sensibilities. Suspicious Cheese Lords The Suspicious Cheese Lords, also known as Suscipe Quæso Domine, is an American male a cappella ensemble based in Washington, D.C.. SCL is a wholly autonomous, professional ensemble and a 501(c)(3) not-for-profit organization whose mission is to stimulate interest in early music throughout

neg: Cheeses of Mexico cows’ milk fortified with additional cream. It is spreadable and its often used to prepare desserts. Mexican "manchego" cheese was introduced to Mexico from the Spanish region of La Mancha, but it tastes quite different, as it is made with a mixture of cows’ and goats’ milks in Mexico rather than sheep’s milk. It has a buttery taste and melts well. This cheese is made in available in all parts of Mexico and can be found in the United States, as well. Normally, "manchego" is not aged, but the aged version is called "queso manchego viejo". This version is more

neg: La Serena cheese is allowed to mature further it becomes harder, develops a stronger taste and is known as Queso de la Serena. Torta de la Serena differs from the Torta del Casar, which is also made in Extremadura, because it is made only from Merino sheep milk, whereas Torta del Casar is made from milk from mixed breeds; and also because less rennet (coagulant) is used. These two conditions result in a milder cheese. It differs from Queijo Serra da Estrela, made in neighbouring Portugal, because, although Queijo Serra da Estrela is, like Torta de la Serena, made entirely from Merino sheep