On 7/9/2018 1:42 PM, Boron Elgar wrote:
> On Mon, 09 Jul 2018 10:18:02 -0600, U.S. Janet B. >
> wrote:
>
>> On Mon, 09 Jul 2018 11:56:14 -0400, Boron Elgar
>> > wrote:
>> snip
>>>
>>> I confess that any US recipe that calls for "Mexican cheese" is
>>> imprecise to say the least, but does, perhaps, reference what is
>>> identified as "Mexican Cheese blend" in US stores.
>>>
>>> Nevertheless, a quick primer about the real thing is at the link
>>> below.
>>>
>>> https://www.epicurious.com/holidays-...heeses-article
>>
>> that's a very nice article because it references substitutions and
>> uses. I hadn't seen that article before. Just glancing through the
>> article you can see that Mexican cheese blend is not a good direction
>> to go.
>> Janet US
>
> I know where I can get a great variety of Mexican cheeses not too far
> from me, so I have an advantage.
>
> I am also very picky about eating vs cooking cheeses....some, at least
> for me, fall distinctly into one category or the other.
>
Of course they do! But Janet was talking about recipes calling for some
sort of mysterious thing called Mexican cheese. I, for one, was merely
trying to answer the question.

I love oxaca cheese, queso fresco, queso blanco, asiago... but they
aren't what she was ascribing to recipes which call for some sort of
generic "Mexican" cheese.

We're on the same page, right?

Jill