In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua and neighboring states, it is called queso menonita, after the Mennonite communities of Northern Mexico that first produced it, while elsewhere it is called queso Chihuahua.[1][2] This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country.[3]
Queso Chihuahua is good for melting and is similar to a mild white Cheddar or Monterey Jack.[2] It may be used in queso fundido (fondue style melted cheese), choriqueso,[4] quesadillas, chilaquiles, chili con queso, or sauces.[5] The physicochemical specifications for Chihuahua cheese are 45% maximum moisture, 26% minimum butterfat, 22% minimum milk protein, 55% minimum total solids, 6.5% maximum ash, and a pH of 5.0 to 5.5.[6][7]
See also
editReferences
edit- ^ Coupon, William (April 1989). "Side By Side". Texas Monthly. 17 (4). Texas Monthly, Inc.: 118–125. ISSN 0148-7736. Retrieved 31 August 2011.
- ^ a b Bayless, Rick (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. With Deann Groen Bayless. William Morrow. p. 327. ISBN 978-0-06-137326-8.
- ^ "Chihuahua Cheese". RecipeTips.com. Retrieved 2022-05-04.
- ^ "ChoriQueso". Allrecipes. Retrieved 2022-01-25.
- ^ "Guide to Mexican Cheeses". Gourmet Sleuth. Archived from the original on 2007-10-15. Retrieved 2007-10-15.
- ^ "El crecimiento de la Federación de Rusia en las importaciones de mantequilla es limitado pero las importaciones de queso continúan su crecimiento" [Russian Federation growth in butter imports limited but cheese imports continue rising]. OCDE-FAO Perspectivas Agrícolas (in Spanish). 2011-09-20. doi:10.1787/agr_outlook-2011-graph97-es. Retrieved 2022-10-16.
- ^ GourmetSleuth. "Mexican Cheese". Gourmet Sleuth. Archived from the original on 2019-05-12. Retrieved 2022-10-16.
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