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Old 08-04-2008, 06:49 PM   #11
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I love Asadero, Manchego, and those great white cheeses from Chihuahua and Oaxaca as well. They melt so nicely. In the US, jack or cheddar cheeses are often substituted, but I think that provolone, muenster or mozzarella would be closer to authentic. For crumbly cheese, I also like cotija, which was widely available in the US when I still lived in the NW.
I hadn't been able to find those cheese either. I don't think there are too many mexican cheese in my area.
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Old 08-04-2008, 06:49 PM   #12
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I would use it anywhere you can use cheese. They are both great melting cheeses.
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Old 08-04-2008, 06:53 PM   #13
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I would use it anywhere you can use cheese. They are both great melting cheeses.
I have been experimenting with them , using them in various recipes.
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Old 08-04-2008, 06:57 PM   #14
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great for breakfast stuff, like breakfast burritos, fritatas, quiche, omelets, etc...

I saw you did the mashed potatoes, sounds like a winner.
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Old 08-04-2008, 07:10 PM   #15
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I hadn't been able to find those cheese either. I don't think there are too many mexican cheese in my area.
come visit me, about five mexican grocery stores in my area. couple are mom and pop, but most are reg. stores that carry items for the mexican people , and those that want to cook the food.

sometimes prices are lower. seafood for instance.

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Old 08-04-2008, 07:13 PM   #16
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come visit me, about five mexican grocery stores in my area. couple are mom and pop, but most are reg. stores that carry items for the mexican people , and those that want to cook the food.

sometimes prices are lower. seafood for instance.

babe
I wish I could visit.
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Old 08-04-2008, 09:08 PM   #17
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Tattrat, you are so right - all of these Mexican cheeses are great in a quiche or frittata, or breakfast burrito because they melt so nicely. But the piece d'resistance (sp?) is the chile relleno.
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Old 08-05-2008, 07:47 PM   #18
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Just getting back here. Thanks so much for the info.
So many new to me. I've written all of them down and will look the next time I shop. Maybe try a new one each week or two.
Glad you brought it up, LC.
Thanks all................................



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