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Article: HISPANIC CHEESES.(LIFESTYLE)
- Article from:
- The Capital Times
- Article date:
- August 15, 2005
CopyrightCOPYRIGHT 2005 Capital Newspapers. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Hispanic cheeses tend to be mild, complementing bold sauces and spices instead of competing with them. As with other ethnic cheeses, there are countless versions made worldwide.
The word "Hispanic" refers to Spain as well as Latin America. Here are distinctions that are provided by the Wisconsin Milk Marketing Board:
Queso Fresco: The most common fresh cheese in Latin America, it is sweet, mild and fine-grained. Also marketed as Queso Ranchero, it is crumbled over enchiladas and other Latino dishes.
Queso Anejo Enchilada: It is firm, slightly crumbly and salty. A coating of paprika or chile powder adds flavor and produces a bright red-orange exterior. Enhances ...