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Old 17-07-2008, 01:37 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? I saw queso fresca, questo blanca, and something called
frying cheese. And do I need to make a cheese sauce not just slice or
grate the cheese. All help is appreciatedl
Nan in DE

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Old 17-07-2008, 07:30 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

On Jul 17, 5:37�am, Nanzi wrote:
I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? �I saw queso fresca, questo blanca, and something called
frying cheese. �


http://en.wikipedia.org/wiki/Queso_Oaxaca
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Old 18-07-2008, 06:54 PM posted to alt.food.mexican-cooking
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Default Mexican cheeses

Nan ,

The selection and tastes of Mexican cheeses we get here in the PNW is
limited (5-6) , maybe your area is better, but they would still have to be
USDA. that usually means commerical processing , heat pasturized,appeal to
wide common tastes, etc. What we do get here under "Mexican" labels here
are, to me, very bland and too expensive for what you get. So, I find
nothing wrong with using local artisanal cheeses to make a signature dish.

Was given this link of WI Hispanic style cheesesto try
http://www.wisdairy.com/allaboutchee.../default.aspx# .
I have not found a store that carries them as yet up here, so I cannot vouch
for them. I like Munster or a good Jack in my rellenos, for large groups I
use a Pepper Jack (the heat kick seems to make large groups think they are
getting their moneys worth). Also try beating an egg and a bit of cilantro,
chiles, garlic and Mexican Oregano (also spinach or any of your secret
spice/chile blends work just as well) in a ricotti cheese for filling
rellenos and enchiladas instead of the typical Cheddar used in many American
version recipes. Especially nice with lighter pairings of fish, seafood or
chicken. Karen Hursh Graber, of "Mexican Hot or Not ", fame recommends
blending cottage and rocotti to make a requesn.

Recommend you bookmark this link, lots of cooking info on all cuisines:
http://www.practicallyedible.com/edi...e!opendocument

Some other bookmarks on M. cheeses:
http://www.gourmetsleuth.com/mexicancheeses.htm
slightly different:
http://mexican-food.suite101.com/art...eses_of_mexico

As always, Rolly's ( One of the GodFathers here) site
http://rollybrook.com/chiles_rellenos.htm#toasting has good info, recipes
and pics if you need them.




"Nanzi" wrote...
I want to make Chiles Rellenos.
When I shopped for cheese, there were lots of them

All help is appreciatedl
Nan


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Old 20-07-2008, 04:32 PM posted to alt.food.mexican-cooking
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Default Mexican cheeses

On Jul 18, 1:54*pm, "gunner" wrote:
Nan ,

The selection and tastes of Mexican cheeses we get here in the PNW is
limited (5-6) , maybe your area is better, but they would still have to be
USDA. that usually means commerical processing , heat pasturized,appeal to
wide common tastes, *etc. *What we do get here under "Mexican" labels here
are, to me, very bland and too expensive for what you get. *So, I find
nothing wrong with using local artisanal cheeses to make a signature dish..

Was given this link of *WI Hispanic style cheesesto tryhttp://www.wisdairy.com/allaboutcheese/cheesemaking/hispanic/default.....
I have not found a store that carries them as yet up here, so I cannot vouch
for them. * I like Munster or a good Jack in my rellenos, for large groups I
use a Pepper Jack (the heat kick seems to make *large groups think they are
getting their moneys worth). *Also try beating an egg and a bit of cilantro,
chiles, garlic and Mexican Oregano (also spinach or any of your secret
spice/chile blends work just as well) in a ricotti cheese for filling
rellenos and enchiladas instead of the typical Cheddar used in many American
version recipes. *Especially nice with *lighter pairings of fish, seafood or
chicken. *Karen Hursh Graber, *of "Mexican Hot or Not ", *fame recommends
blending cottage and rocotti to make a reques�n.

Recommend you bookmark *this link, lots of cooking info on all cuisines:http://www.practicallyedible.com/edi...ia!openframese....

Some other bookmarks on M. cheeses:http://www.gourmetsleuth.com/mexicancheeses.htm
slightly different:http://mexican-food.suite101.com/art...eses_of_mexico

As always, *Rolly's ( One of the GodFathers here) sitehttp://rollybrook.com/chiles_rellenos.htm#toastinghas good info, recipes
and pics if you need them.

"Nanzi" *wrote...
I want to make Chiles Rellenos.
When I shopped for cheese, there were lots of them


* All help is appreciatedl
*Nan


Thanks so much for the links and info. I think I can use Fresco
Blanco. I bought some cheese not too long ago that said Mexican
Melting Cheese. Dumb me didn't take stock of what KIND of cheese it
was. And I'm not sure which store it was in. Def not WallyWorld, or
they were out of it. I'll check the other 2 stores it may have been.
Thanks again, and I'll try your ricotta mix. Love ricotta, I could eat
it with a spoon right out of the carton.
Nan
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Old 22-07-2008, 11:52 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

For melting cheese look for "Queso Chihuahua" , Chihuahua, besides of
being a mexican state is a style of cheese, not a brand. Another
option to look for is "Queso Asadero"

Good luck

On 17 jul, 07:37, Nanzi wrote:
I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? *I saw queso fresca, questo blanca, and something called
frying cheese. *And do I need to make a cheese sauce not just slice or
grate the cheese. *All help is appreciatedl
Nan in DE




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Old 23-07-2008, 05:29 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

On Jul 22, 6:52*pm, wrote:
For melting cheese look for "Queso Chihuahua" , Chihuahua, besides of
being a mexican state is a style of cheese, not a brand. Another
option to look for is "Queso Asadero"

Good luck

On 17 jul, 07:37, Nanzi wrote:

I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? *I saw queso fresca, questo blanca, and something called
frying cheese. *And do I need to make a cheese sauce not just slice or
grate the cheese. *All help is appreciatedl
Nan in DE




Thank you, I will keep an eye out for them. Delaware isn't exactly
the Mexican mecca for food, but we do have a couple of good Mexican
groceries and eating spots.
Nan
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Old 24-07-2008, 12:11 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

On Jul 23, 12:29*pm, Nanzi wrote:
On Jul 22, 6:52*pm, wrote:





For melting cheese look for "Queso Chihuahua" , Chihuahua, besides of
being a mexican state is a style of cheese, not a brand. Another
option to look for is "Queso Asadero"


Good luck


On 17 jul, 07:37, Nanzi wrote:


I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? *I saw queso fresca, questo blanca, and something called
frying cheese. *And do I need to make a cheese sauce not just slice or
grate the cheese. *All help is appreciatedl
Nan in DE


Thank you, I will keep an eye out for them. *Delaware isn't exactly
the Mexican mecca for food, but we do have a couple of good Mexican
groceries and eating spots.
Nan-


Go to Kennet Square, PA. There are a lot of Mexican workers in the
mushroom caves (mines?). There should be a decent Mexican grocery or
two in the area.. and for a meal, try Taqueria Moroleone.. Guanajuato
style Mexican food. Comida muy sabrosa...

T.
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Old 26-07-2008, 03:35 PM posted to alt.food.mexican-cooking
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Default Which is the Latin Melting cheese?

On Jul 24, 7:11*am, tbs48 wrote:
On Jul 23, 12:29*pm, Nanzi wrote:



On Jul 22, 6:52*pm, wrote:


For melting cheese look for "Queso Chihuahua" , Chihuahua, besides of
being a mexican state is a style of cheese, not a brand. Another
option to look for is "Queso Asadero"


Good luck


On 17 jul, 07:37, Nanzi wrote:


I want to make Chiles Rellenos. When I shopped for cheese, there were
lots of them but I didn't know which one is the melting cheese. What
is it's name? *I saw queso fresca, questo blanca, and something called
frying cheese. *And do I need to make a cheese sauce not just slice or
grate the cheese. *All help is appreciatedl
Nan in DE


Thank you, I will keep an eye out for them. *Delaware isn't exactly
the Mexican mecca for food, but we do have a couple of good Mexican
groceries and eating spots.
Nan-


Go to Kennet Square, PA. There are a lot of Mexican workers in the
mushroom caves (mines?). There should be a decent *Mexican grocery or
two in the area.. and for a meal, try Taqueria Moroleone.. Guanajuato
style Mexican food. Comida muy sabrosa...

T.


Kennett Square is a 100 mile round trip, and while it is a lovely
area, I'm thinking it is silly to go that far for a 6$ chunk of
cheese. And I'd have to stop somewhere and get good Mushroom dinner,
love the fungi!!!
Thanks for the suggestion, and the cheese suggestion!!
Nan
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Old 11-09-2008, 03:09 PM
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Default

Jalapeno- flavor cheese, Monterey Jack cheese, Chedder cheese will go with chiles rellones. Mexican cheeses are mild not hot and spicy. Melting cheeses are generally mild tasting and smooth textured.They are often eaten as a snack right out of the package and do not seperate into oil and solids when they are heated.
-----------------
Lonet

Guaranteed ROI
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Old 21-09-2008, 05:30 AM
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Default

questo blanca is the best


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