On 7/25/2014 12:05 PM, jmcquown wrote:
> On 7/25/2014 10:54 AM, Janet Wilder wrote:
>> On 7/24/2014 9:44 PM, bigwheel wrote:
>>>
>>> Kalmia;1952894 Wrote:
>>>> I glanced at a wedge of my fave cheese - Gruyere - agh - 22 a lb.
>>>> Guess
>>>> I won't be tasting THAT again too soon.
>>>>
>>>
>>> We eat Velvetter around these parts. its the National Cheese of Texas.
>>>
> What a lame troll attempt.
>>>
>>>
>>>
>> Not in my part of Texas. More like queso blanco down here. :-)
>>
>
> I vote for queso blanco or queso fresco. Or Oaxaca, which sort of has a
> mozzarella stringy quality. Very nice in quesadillas. They're all
> wonderful and very tasty melting cheeses. I know this and I'm not
> anywhere near Texas or Mexico.
>
> Jill

There is also Cotija, which is a softish grating cheese. Not as hard as
Parmesan, but it does grate nicely on a cheese plane. I like it in
quesadillas along with either jack or Oaxaca and it's wonderful grated
into omelets or migas. It keeps very well in the fridge.

--
From somewhere very deep in the heart of Texas