Name: Queso ChihuahuaPlace of Purchase: Fareway Grocery in Ames, Iowa
Country of Origin: From Shullsburg Creamery in Wisconsin, USA
Price in Iowa: $9.99/lb.
Milk: cow
Processing: fresh milk is cultured and curdled, whey is drained and the curd pressed into (basket) molds; cheese is served fresh (less than 10 days of resting/aging) or aged for a sharper flavor.
Texture: semi-soft
Color: cream
Rind: natural
Aroma: not very aromatic at all; fresh with the mildest hint of dairy.
Taste: mild as the mildest cheddar; clean with a slight diary finish; reminded me of plain derby.
Mouth feel: chewy and rich
Notes: This is the cheese that quesadillas should be made with. It melts perfectly. It isn't to salty. The melted cheese doesn't get oily. But every quesadilla you have ever had has probably been made with mild cheddar or Monterrey jack. Fresh, this cheese is nothing special. It's chewy and bland. But melted, the richness of the 50% milkfat content blends with whatever is added. I added sauteed onions and mushrooms, and salsa and I could detect a new complexity in the dairy flavor of the cheese; plus it amplified the earthiness of the mushrooms and the sweetness of the tomatoes and onions. Plus, it melts so evenly (and quickly) that it only took 2 minutes in the toaster oven to coat one tortilla completely. Fantastic cheese!
No comments:
Post a Comment