"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 05-05-2006, 03:59 PM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
"Queso Fresco is a crumbly white cheese that is used as a garnish and in tacos and stuff. I don't think it melts too well."

Well, this brand certainly melts very well - far better than Manchego. It's sort of like a cross between firm Farmer's Cheese & Monterey Jack. I have had brands that were crumblier, but they melted quite well too. I have a feeling the melting qualities may be a brand-specific thing.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 05-05-2006, 04:37 PM   #12
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Queso Asedero is THE Mexican melting cheese, used as the base for dips, fondues, etc. This would be the base cheese if you wanted to make a Mexican style Mac 'n Cheese (see mylegsbig's mac 'n cheese thread). From Asedero, you can then add such cheeses as Queso Cotija to take the flavoring towards the direction you want to go.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-05-2006, 04:42 PM   #13
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
A little secret I learned from a manager at a small local chain of Mexican restaurants here - after I had about busted the bank, trying all the above kinds of cheeses to make that white, smooth, kinda gooey dip/sauce - the manager grinned sheepishly at me, and said, 'Senora, it's just melted white American cheese with a little milk and chopped jalepenos' ! Try it!
__________________
marmalady is offline   Reply With Quote
Old 05-05-2006, 04:49 PM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Yes!! Queso Cotija is also sold here in big rounds. I like that as well.
__________________
BreezyCooking is offline   Reply With Quote
Old 05-08-2006, 12:03 PM   #15
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,253
Quote:
Originally Posted by BreezyCooking
"Queso Fresco is a crumbly white cheese that is used as a garnish and in tacos and stuff. I don't think it melts too well."

Well, this brand certainly melts very well - far better than Manchego. It's sort of like a cross between firm Farmer's Cheese & Monterey Jack. I have had brands that were crumblier, but they melted quite well too. I have a feeling the melting qualities may be a brand-specific thing.
Melting qualities are a type-of-cheese specific thing, really. But whether the cheese in the package is really the type of cheese it is labeled as is another thing, IMO. When I go into a store with a lot of Mexican cheese I see a number which claim to be the same thing but which obviously aren't. I think labeing may be the culprit here.

Real queso fresco is the texture of feta cheese.

Here is a Mexican cheese guide. Another guide to Mexcian cheeses
__________________
jennyema is offline   Reply With Quote
Old 01-01-2008, 02:53 PM   #16
Senior Cook
 
sage™'s Avatar
 
Join Date: Oct 2007
Location: Sugar Land, Texas
Posts: 316
hehe..1 lb of velveeta and a can of rotel tomatoes..good stuff
__________________
sage™ is offline   Reply With Quote
Old 10-26-2008, 07:20 PM   #17
Assistant Cook
 
Join Date: Oct 2008
Location: ind
Posts: 1
were too buy

my wife luvs this stuff.were too buy this cheese.lol.
__________________
tattoo bob is offline   Reply With Quote
Old 10-26-2008, 07:24 PM   #18
Master Chef
 
texasgirl's Avatar
 
Join Date: Apr 2005
Location: North Texas
Posts: 9,497
A lot of these cheeses can be found at the bigger grocery stores. Either in dairy with the cheeses or in the deli area. Check with your deli and dairy personel
__________________
texasgirl is offline   Reply With Quote
Old 10-02-2012, 04:59 PM   #19
Assistant Cook
 
Join Date: Oct 2012
Posts: 1
American Cheese

This may be a shocker to you all but the "secret Mexican Cheese" in queso dip is actually white american cheese. The most common brand used in Mexican restaurants is Land O Lakes but any brand will work.

To make;

Buy a block from the deli, I usually buy .5 pound (tell the deli to set the slicer to the thickest possible setting and it should be exactly .5 pounds)

Shred the cheese.

Bring milk to a boil.

Begin stirring in the cheese.

Add a small amount of vinegar from a jar of pickled jalepenos.

Depending on how much heat you want, add diced pickled jalepenos.

Enjoy!
__________________
brian.juanarena is offline   Reply With Quote
Old 10-02-2012, 05:03 PM   #20
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Yup, that's exactly it. Where I work we have a "hot Pepper" American cheese that tastes just like queso from a Mexican restaurant.
__________________

__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.