Say El Queso! Mexican Cheeses Ooze into the Mainstream

The latest culinary delight to cross borders: Mexican cheese, made the traditional way for full bodied flavor and authentic dishes. Not just for Mexican cuisine, these cheeses resemble ones from Mediterranean countries, not too surprisingly, since it was the Spaniards who introduced cows and goats to Mexico as sources of meat and milk (Mexconnect.com). Get ready to be a cheese whiz as we tell you all about two of the most versatile, cotija and menonita, and why they belong on everyone’s menu. Queso Cotija, named after the town of Cotija in the Mexican state of Michoacán, is hard and crumbly, made mainly from cow’s milk. Bonus points if it reminds you of Parmigiano-Reggiano, because this cheese has earned the nickname “Parmesan of Mexico.” When first made, it’s white, fresh and salty like feta, but becomes more Parmesan-like in texture as it ages. Traditionally, Cotija cheese was aged for three to twelve months, but now accelerated with an enzyme to speed up the process for commercial production. Sprinkle this salty, strongly flavored cheese liberally on all sorts of dishes: grate on salads, soups, fruits, casseroles, tacos, tostadas and chili; shred onto pasta; use as garnish for tacos, quesadillas and refried beans. In Mexico, it’s used frequently with corn for a favorite treat--brush grilled ears of corn with mayonnaise, then roll them in crumbled Cotija cheese, with a smattering of cayenne and drizzle of lime. For a real taste of fine Mexican dining, try epicurious.com’s Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana (a nutty cultured cream); heat provided by fresh poblano chilies, and for an extra kick, chopped jalapeno peppers added to the salsa. Queso Menonita, named for the Mennonite farmers who first made the cheese, is also known as Chihuahua cheese, after the Mexican state of its origin. No matter what you call it, the magnificent melt of this pale, semi-soft cheese makes it a must in today’s kitchens. Also produced from cow’s milk, when fresh, it resembles a mild Cheddar in taste, with a smooth, almost buttery texture. Creative chefs can’t get enough of it, grating it to top baked dishes; slicing over salads; shredding and melting over nachos, chili con carne and pizza; stuffing into Chile rellenos or tamales; slicing thin and melting into quesadillas, chimichangas and enchiladas; frying it up for queso fritos, a breaded fried cheese dish; even enjoyed plain as a table cheese. Try the Mexican equivalent of a grilled cheese sandwich, called mollete, made with buttered and toasted rolls, refried black beans and plenty of Menonita cheese, melted under the broiler and served up with a bowl of fresh pico de gallo. One of the best uses for Menonita is in Queso Fundido, a creamy, rich cheese dip scooped onto tortillas or chips. Rick Bayless flavors his with chiles, onions and a hint of tequila; Bobby Flay mixes in white wine and chorizo…any way you make it, serve it up with some pico de gallo and fresh diced tomatoes on the side – Fantastic! Ah, Cheese! GRAN SABOR del PASADO – The crowning touch to many Mexican recipes.