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Article: Mild and white, here come Mexico's rancho-style cheeses. (includes recipes)
- Article from:
- Sunset
- Article date:
- June 1, 1985
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Copyright informationCOPYRIGHT 1985 Sunset Publishing Corp. 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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Country-style cheeses, or quesos, with the character of those traditionally made on Mexican ranchos are making their way into Western supermarkets, alongside jack, cheddar, and other favorites. Produced primarily in California and long available in areas with large Hispanic populations, the nine kinds of white cheese described here are growing in popularity because their mild flavor makes them easy to like. The makers of Mexican cheeses also often produce two kinds of cultured creams, sweet or lightly tart. The labels don't always tell you all you want to know, so here we introduce you to Mexican-style cheeses and creams, and tell how to identify and use them.
Two basic ...
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......American cuisine, the Wisconsin Center for Dairy Research used queso fresco cheese to create empanadas de Mejido--sweet, but healthful...cheesecake-like desserts that have a flaky pastry and a sweet filling. Queso fresco cheese does not melt or flow when heated and can be used...
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