On 7/25/2014 2:16 PM, Janet Wilder wrote:
> 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.
>

We can't have corn on the cob without cotija, and I can use cotija
instead of feta.

Becca