Re: [CH] A little off topic... [M.Jack cheese]

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Hey CH's-
<CliffClaven>
I trust I will not sound too much like Monty Pythion's Cheese Shop 
sketch here:
Yer garden-variety typical "white Mexican cheese" for melting is 
Chihuahua ("Chee-WAH-wah" not "Chih-HOOah-HOOah").  It is *not* made 
from that little breed of Mexican dog!  Chihuahua cheese is what goes on 
quesadillas, and any Mexican dish followed by "suizo" like "Burrito 
suizo" (literally "Swiss," in effect, "has white cheese melted on top of 
it").  It is also called "asador," i.e. "roasting cheese." It is very 
close to Muenster cheese, without the annatto (i.e. achiote) coloring 
added on the surface.
Other white Mexican cheeses:
queso fresco ("farmer's cheese") - very mild
requesOn is pretty much ricotta cheese
aNejo - a grating cheese, mstly for garnishing
</CliffClaven>
Hasta la lista,

Jesse G.
CH#1200
Alex Silbajoris wrote:
> 
> If you're having trouble finding monterey jack, this might not help, but 
> there are a few kinds of white Mexican cheeses that are perfect for some 
> of these recipes.  I'm starting to see them on store shelves here in 
> Columbus.
> 
> - A

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