Mexican cheese breakdown for those who are interested in trying them but do not know where to start. Please do not take this as a end all be all reference. These are just the ones I personally know and what I personally think of each of them. I will try to come back and revisit this post with pictures as I purchase each again. I admit they are not something I keep on hand like say cheddar or parmesan.

I am one of those that also thinks cheese’s can be broken down into four categories – fresh cheese, melting cheeses, hard cheeses, and creams. Does not mean that one could not be used in another way I suppose. For instance I have used parmesan in several sauces melted before yet it is a hard cheese. Though I will warn you now that I am pretty sure that most if not all of the fresh cheeses do not really melt under heat, they just get soft but hold their shape.

Fresh Cheese’s:
Queso Blanco: If you are familiar with Monterrey jack cheese you will understand this one. It does not really melt but it will get very soft and creamy when heated. Works great when stuffing something, and if you like mozzarella sticks – try making them with this cheese.
Panela: Very mild like Queso Blanco and acts the same in regards to heating it. Often crumbled in taco’s or burritos. I actually love to crumble some up and mix it into re fried beans while cooking them. Remember it does not really melt and holds its shape for the most part. So you end up with pockets of cheese.
Queso Fresco: Another very mild cheese. Also does not melt. Great for crumbling over beans or salads.
Requesón: Only way I can explain this one is a mix between ricotta and cottage cheese. Can be used in the same way and has about the same taste.

Melting cheese’s:
Queso Quesadilla: Very mild great melting cheese. I am sure you can guess from the title it is perfect for a quesadilla, do not stop there. It works perfect with burgers too.
Asadero: Our first yellow cheese on the list. It has some tang unlike the Quesadilla. Almost a light cheddar flavor. I like it in baked dishes like enchiladas, yet also makes a great nacho cheese.
Manchego: Made from sheep’s milk and has a good salty tang to it. Tastes a lot like feta. Can come in different ages. Does make an excellent grilled cheese. 
Oaxaca: Still trying to figure out difference between this one and the Asadero cheese. It does seem a bit more stringy and perhaps a slightly stronger flavor. I had it stuffed into zucchini blossoms and it was excellent.
Chihuahua: Found out this one also goes by Queso Menonita. Produced in the region of Chihuahua and also previously (currently too but not exclusively) by Mennonites. Has a flavor like a mild cheddar. Seems to work great in sauces and dips. Though I had it in chiliquilla’s and can not think of having them with any other now.

Hard Cheese’s:
Cotija: Very strong flavor, reminds me of an aged parmesan. You may find this one already grated. Crumbled over many dishes and apparently one of the new “it” ingredients for TV chefs lately. I think its pretty good on tostadas and in soup.
Anejo Enchilado: Not as strong as Cotija, more like say a Romano in flavor. One thing that makes it really stand out is that it is often coated on the outside with Paprika or Chile powder. Good as a stuffing for enchilada’s or sprinkled on taco’s. One other point, apparently it can be either sheep or cows milk. I have only had the cow variety.

Cream Cheese’s:
Crema Mexicana: Very similar in texture to sour cream. Has a sweeter taste and a bit of tang, yet really reminds me of heavy cream. I have found out you can whip it and it holds its “whip” a long time – way past heavy cream. Even though it is south of the border in taste I hide this one in many other dishes, especially sauces where i want a richer flavor. Works very well in pasta sauces. It too has become another “it” ingredient with many TV chefs.

Moores Flour Mill

Moores flour mill entry view.

Looking down one of the four isles at Moores where my lovely wife stands.

Another isle at Moores flour mill.

I made a trip to our local flour mill that is very well hidden in our small town. It has been in business though for a pretty long time and has a very loyal following, plus their products are carried in many local grocery stores. Above you can see a few quick snaps we took while grabbing a few items we needed since we have gotten on a make our own bread kick.

They do grind and back all of their flours and most of their other items they offer. From cornmeal, to semolina, and assorted oats. They are also fully stocked with every starch one could think of, a variety of dried pasta, a few in house mixes (pancake, etc.), every kind of grain and dried bean one could want, plus a pretty fine spice area. The staff is super friendly and honestly if they were not a tad bit busy I would of asked if I could go into the massive backroom to get some more photos for all of you that are interested.

When we left to go to Moores flour mill we had a list that included the following: White bread flour, whole wheat bread flour, active dry yeast, and some rye flour. Well we picked up a 10 pound sack of the white and whole wheat flour (they go from 10lb to like 50lb plus). We also picked up a sack of active dry yeast, must be at very least 2 possibly almost 3 cups worth. Unfortunately they were out of the rye flour for the day (said check back tomorrow), but they did have pumpernickel which basically is the less but just less ground – we opted to wait for now. While checking over the spice area we did notice that they had some great deals and we ended up getting a large bottle of sweet Spanish paprika and some more dried marjoram (we just used the rest earlier this week). Then to wrap it up we also grabbed two locally produced soda’s for the ride back home.

Julia got herself a vanilla cream soda and I got myself a root beer. Must say that even though I drank it, and they were only .99 cents each – I just did not care that much for the flavor. Not sure if it was the sarsaparilla, the vanilla, the birch, the wintergreen, the sugar, or perhaps even the water. Whatever it was the spice blend just was not what I was looking for. I did not get a chance to taste the Vanilla cream soda, so that too will remain a mystery. I suppose to my next visit there I will grab a few soda’s to talk about on here.

Oh ya check this out:

• 10 pounds whole wheat bread flour.
• 10 pounds white bread flour.
• Huge sack of instant yeast, must weigh at least a pound.
• Large jar of sweet Spanish paprika.
• Standard sized spice jar of Marjoram.
• 2 Locally produced bottles of soda.
• Total cost – under $20.00 *we did bring in and use our own grocery bags, we always try to.

I am typically not a brand whore.  I will spend more on some brands over others but there must be a noticeable quality difference, beyond the popular label and what your friends think. I have tested assorted brands of canned tomatoes, brands of ketchup, canned beans, types of tuna fish both in oil and in water, you can pretty much name it and there is a good chance our family has tested it. Often the ones hawked on FN by the “celebrity” chefs do not come out as winners in my book. There are a few exceptions though and I am going to share one with you, well I will share one but must say several of their products are far superior to any others available out there. They are worth hunting down if you can. Depending on your market they may or may not cost more than some other brand – perhaps one that starts with the letters O R T E G.

So I share with you one of my pantry staples that I always have sitting in my “south of the border/Tex Mex” area. Yes before you ask I do have assorted areas of my pantry for certain cuisine types. Back on subject what I always do keep there is some assorted Hatch products. Normally the stuff I have the types that come in glass jars but during my last shopping trip they just had the canned varieties. I keep stocked up on both medium, and hot enchilada sauce, along with some canned roasted hatch peppers of both heats. In a pinch they both have infinite uses beyond the standards like enchiladas (which I did make this week). For example I find the sauce goes perfect when warmed and poured over a simple omelet, or toss a few of the roasted chilies onto a burger and the flavor explosion is hard to contain.

Hatch Green Chile Enchilada Sauce

Some may not see this as a true hot sauce, especially if one does not blend it which I think is entirely optional. I personally think it adds a great amount of heat and chile flavor along with the needed zip from the vinegar that you find in many well known bottled hot sauces that you all are very aware of. It can be used in any application where you may use tobassco or crystal style hot sauces.

This condiment was inspired by getting to much of a good thing in last years crop. To those that can garden each and every year with consistency in their crops, I salute you. In previous years my pepper plants have been somewhat disappointing. Trying to think ahead last year and compensate for what i predicted our garden would do this year I went ahead and cut back on the number of squash plants, planted the same number of tomato plants, cut back on the beans, added more cucumbers, and of course added more chile peppers. Go figure that you never can really know what you are going to get. Most other factors in my garden is fantastic, great soil, natural amendments, proper watering, good sun, few pests, you name it. Yet it seems every so often mother nature just has to point and laugh at you. I hardly got any squash at all last year, my beans were lacking, the tomatoes turned out ok, the cucumbers went crazy and of course the peppers – the peppers went wild and we had loads more than we ever planned on. Well more than we ever would use during the season. More than we expected even with our normal routine of drying some for our kitchen spices as well. Oh did I mention on the hot peppers actually grew. The bell peppers and other more mild peppers were flops last year. Suppose that is what can keep gardening interesting for some and can make others just give up, I personally am up for the challenge each year.

Jar of hot pepper sauce.

Hot pepper sauce

• Cleaned or sterilized mason jar with lid.
• 2 cups small chile peppers. – You can substitute sliced chile peppers.
• 2 cups cider vinegar.
• 2 teaspoons salt.
• 2 teaspoons sugar.

Fill your jar with your washed off and dried off chile peppers, leaving about 1 inch from the stop in space. Bring the vinegar, salt, and sugar to a boil in a small saucepan over medium heat until salt and sugar are dissolved (approx 3 minutes). Remove mixture from the heat and let stand for 5 minutes. Pour the hot mixture over the peppers in the jar. Cover and chill at least 4 weeks. Store in refrigerator.
Note: Longer it sits, the hotter it will get. I have blended this before after it has sat for a month, however I like it just fine as is and do not find the need to blend it personally.

*Please note this recipe was actually made at the end of summer 08.

Recipe:

• 2 Tsp. Kosher salt.
• 2 Tsp. Cumin seed – toasted then ground (if from whole spice).
• 2 Tsp. Fennel seed – toasted then ground (if from whole spice).
• 2 Tsp. Coriander seed – toasted then ground (if from whole spice).
• 2 Tbsp. Chili powder.
• 2 Tbsp. Onion powder.
• 2 Tbsp. Paprika – I used sweet.
• 2 Tbsp. Medium brown sugar. – Dark or light could be substituted.
• 2 Tbsp. Mustard powder.

In a dry pan add your cumin seed, fennel seed, and coriander seed over medium low heat. Shaking the pan occasionally until spices are hot and you can smell them. Allow them to cool and then add them to a spice grinder and pulse until they are a semi fine powder (some small chunks may remain). Add to a container with a tight seal able lid. Add remaining spices. Shake until well combined. When ready to use, apply liberally to the meat and rub it into the flesh all over. Allow meat to rest in spices before cooking a minimum of 20 minutes and up to overnight.
*Makes enough for about 2 slabs of ribs, or a few chickens whole or in part.