Exploring Asadero cheese: melty, springy, delicious (2023)

FAQs

Is Asadero cheese a melting cheese? ›

This semi-soft creamy, mild cheese is one of our more versatile cheeses. Asadero cheese is known for how easily it melts and can be substituted in place of Monterrey Jack in most recipes.

If you can't find asadero, other good substitutes are mozzarella, Monterey jack, or Muenster which are all widely available in the U.S..

Asadero cheese is a mild, semi-soft cheese that's originally made in Northwest Mexico, particularly in the province of Chihuahua. Asadero is made with a special kneading and stretching process that gives the cheese a distinctive, stringy texture.

Similar to Provolone, it is a cheese used in many different recipes, especially roasted or baked Mexican dishes. It is somewhat elastic in texture and provides a flavor that can be sweet and somewhat buttery or fairly strong and tangy like a cheddar cheese.

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

But as the weather gets hotter, maybe we should take a look at some cheeses that don't melt. There's a family of semi-firm cheeses — among them, queso panela, queso fresco, paneer, halloumi, feta, cotija, ricotta and soft goat cheese — that won't melt over direct or indirect heat in your kitchen.

These cheeses are also formed using a similar kneading and stretching process, but where they differ is texture. Asadero cheese is drier than Oaxaca cheese because Oaxaca cheese is made with hot water, whereas asadero cheese uses its own whey.

Oaxaca cheese shares some traits with fresh mozzarella and American string cheese: firm yet bouncy and stretchy, and it can be pulled apart into fine shreds.

It uses the best steak for tacos, which is beef tenderloin. Yes, you know that beef tenderloin is the cut used in filet mignon steaks!

borrowed from Mexican Spanish (queso) asadero, literally, "(cheese) for grilling," from Spanish asado "roasted, grilled," past participle of asar "to roast" + -ero -ary entry 2.

Can you use asadero cheese for pizza? ›

Its texture is soft and creamy, making it ideal for melting on sandwiches, pizzas, and gratin dishes. Asadero cheese is creamier and less elastic than mozzarella, and has a consistency more similar to that of goat cheese or brie.

Although there are a few varieties of cheeses that can be used to make Queso Dip, I alternate using asadero cheese and quesadilla cheese. This cheese comes packaged in a round circle. Asadero Cheese is an excellent melting cheese with a creamy-smooth, velvety texture.

We found that as long as you wrap the cheeses extremely well (or better yet, vacuum-seal them) to prevent freezer burn, it's fine to freeze cheese for up to two months.

Monterey is another good Velveeta substitute. Sometimes called Jack, it's made with cow's milk and has a mild taste. It's very versatile and is often used in quesadillas and other Mexican foods.

Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.

A mild cheese that melts easily, such as queso asadero, queso de Oaxaca, or queso menonita, is best for this application.

Emmental. Emmental is one of the best melting cheeses and the main ingredient of delicious fondue. Its pH level gives it the perfect melting point, resulting in a molten liquid that is stringy and holds its shape at the same time.

What Cheese is Most Used in Mexico? Cotija cheese is one of the most used varieties in Mexico. You'll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It's a white crumbly variety with a similar flavor and texture to feta.

Good Cheese Makes a Good Quesadilla. If you want a good quesadilla or sincronizada you have to use a good quality cheese. Oaxaca cheese, asadero cheese, manchego cheese, and Chihuahua cheese are all good options. In a pinch, you can use mozzarella.

Shredded cheese – Using Mexican cheese will make your quesadillas taste the best. Oaxaca and Chihuahua cheese are ideal because they melt easily and have a luxurious stretch. If you can't find them near you, I recommend using a combination of mozzarella and Monterey Jack.

What is voodoo cheese? ›

This locally made (South Australian) plant based cheese is studded with green peppercorns which provides a sharp, mild heat contrast against the pleasant creaminess of the cheese. Perfect addition to a cheese platter.

Everyone loves this Old El Paso blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses. These four savory cheeses come together for a fiesta in every bite. The gooey goodness is the perfect mix for your favorite Mexican and Southwestern recipes.

The best cheese to use for Cheese Enchiladas is a classic Mexican blend of Cheddar and Monterey Jack. It's best if you can use a mild to medium Cheddar cheese rather than a sharp Cheddar, as the milder Cheddars are softer, creamier, and therefore, better for melting.

Birria is a wonderful traditional Mexican dish, originally made with goat meat, but now can be found made with beef, veal, lamb, or pork.

A smokie is a type of smoked sausage typically made from beef or pork, and is a popular street food in many countries. In some places, the sale and consumption of smokies is not legal, either due to health and safety concerns or because the sausage is made using unapproved ingredients or methods.

It is imperative to inform these at-risk pregnant women that they should NOT eat soft Mexican-style cheeses made from unpasteurized milk. These cheeses include Queso Fresco, Panela, Asadero, and Queso Blanco.

Parmigiano-Reggiano

Crowned the king of cheeses, this Italian pure-blood is sharp, intense and full-bodied in taste. The texture is firm when young, becoming granular and crystallised as it ages.

High acid cheese such as feta, very crumbly cheeses (Cheshire and Wensleydale), and lactic goats' cheeses (Crottin, Ste Maure, Dorstone). The higher acidity means these cheeses don't melt and break down quite as well.

It is a mild cheese that melts well. It is often eaten with bread or tortillas. Asadero is sometimes confused with Chihuahua and Oaxaca cheeses.

Is asadero cheese aged? ›

The most problematic cheeses have been panela, asadero, queso blanco, and ranchero, as these are not aged and are often made with unpasteurized milk.

Made from pasteurized cow's milk.

Brie is the best known French cheese and has the nickname "The Queen of Cheese". Brie is a soft cheese named after the French region Brie, where it was originally created. Several hundred years ago, Brie was one of the tributes which had to be paid to the French kings.

Look for something along the lines of 'burger cheese'. Brands such as Kraft cheese are the closest you will get to McDonalds style cheese.

The undisputed king of meltiness for cheese toppings is mozzarella. Classic mozzarella has the ideal balance of moisture, elasticity, and fat content for meltability.

A high moisture content cheese, such as mozzarella, will release more heat when heated than a low-moisture or low-fat cheese. This leads to burning in the mouth.

Mexican restaurants use a cheese called “Asadero.” This is creamy and smooth and melts really well in quesadillas and other Mexican-inspired dishes. However, this does not mean you cannot use other types. The best cheeses to use here would be freshly grated cheese.

OAXACA cheese, also known as Asadero, is a soft white string-like cheese from…? You guessed it: Oaxaca. It's compared to a mozzarella cheese in texture and a young Monterey jack cheese in flavor. It's mellow, buttery, and works great as a melting cheese.

Cheese can be kept frozen indefinitely, but for best quality, use the cheese within 6–9 months.

Is it OK to freeze cheese twice? ›

Frozen cheese should be used within six to nine months of freezing. You should not refreeze cheese that has been previously frozen and thawed.

Creamier cheeses such as Brie, cream cheese and Camembert should be avoided when freezing as they have a higher water content, which means they will be susceptible to damage caused by ice-crystals forming in the freezing process.

Queso Asadero – This type of cheese is known for its melty consistency when warmed, which makes it the perfect addition to any Mexican cheese blend. It's actually the only authentically Mexican cheese in the mix.

For superior meltability, look for a full-fat, high moisture mozzarella, like small balls packed in water. You can substitute other types of mozzarella for the ball form (like stracciatella or burrata), or look to other mild-flavored melting cheeses like provolone or Gouda.

While Cotija will soften with heat, it doesn't melt, making it most suited for crumbling and sprinkling. Of course, it's most frequently in Mexican cooking—you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole.

A big reason why your cheese isn't melting is the moisture content. The moisture content of the cheese has a great effect on the melting process. A cheese that contains higher amounts of fat will melt better than one that doesn't.

Swiss cheese is a great substitute for Velveeta. You can use any type of Swiss cheese you like, like emmental cheese. Swiss is a good substitute for Velveeta because it is a versatile cheese. It melts well, can be sliced and put on a sandwich, or it can be cubed and eaten with toasty bred.

Panela is a soft, white cheese made from skim milk, which makes it firm and flexible (it will not melt when heated). It's gently salted and can be eaten plain as a snack, or it can be sliced and used as a sandwich filling. Learn about panela cheese in our guide here.

Cabrales is the most notable blue cheese in Spain. Pungent, salty and a bit stinky, Cabrales is not enjoyed by everyone, at least not the first time they try it, but it's an authentic delicacy. This cheese comes from Asturias, up north on Spain's Atlantic shores.

What cheese melts the best for mac and cheese? ›

Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.

Cheeses like gruyère, fontina, cheddar, and havarti are best for meltability. Other ideal options, according to AlSawwaf, include provolone, Colby, Swiss, Monterey jack, and muenster. Camembert and brie also melt well but don't forget to remove the rind.

Because queso blanco doesn't melt, it makes an excellent garnish or topping cheese. Queso blanco can be eaten fresh, or it can be fried or grilled until crispy and golden brown on the outside and tender and squeaky inside.

Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily. Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt. Queso fresco is a fresh cheese like feta with a moderately tangy flavor and a texture that crumbles easily but won't melt.

Another cotija cheese substitute? Queso fresco, if you can find it! Queso fresco, which means fresh cheese in Spanish, is another Mexican cow's milk cheese. Keep in mind, queso fresco has a much milder flavor and is not nearly as salty as Cotija (which is why feta is the top choice here).