Paul M. Cook wrote:

>
> "Christine Dabney" > wrote in message
> ...

>> When I first had asadero cheese on quesadillas at a festival in Las
>> Cruces, NM, I was astounded at the taste. It tasted very different
>> than the white cheeses like Monterey Jack.... I searched it out,
>> and started using it for quesadillas.
>>
>> My experience is that it melts much smoother.
>>
>> And I would disagree that they all taste the same.
>
>
> They tend to be mostly farmers cheeses. They do have a lot in common with
> the exception of the sheep's milk cheeses which will blow your socks off
> they can be so pungent.

You don't know how pungent my socks are.


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