Poking around the Epicurious dictionary brought me to the new (for me)
knowledge that asadero cheese is the same thing as chihuahua cheese!
Who knew!! I like it (a few small cubes) in the bottom of the soupbowl
when I pour in the tortilla soup I make. Huh!! Learn something new. .
.. .
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On 2008-07-07, Melba's Jammin' > wrote:
> Poking around the Epicurious dictionary brought me to the new (for me)
> knowledge that asadero cheese is the same thing as chihuahua cheese!
> Who knew!!

It's been my experience about the only difference between most Mex cheese is
the texture. They're all white and all taste about the same, IMO.

notbob wrote:

> On 2008-07-07, Melba's Jammin' > wrote:
>> Poking around the Epicurious dictionary brought me to the new (for me)
>> knowledge that asadero cheese is the same thing as chihuahua cheese!
>> Who knew!!
>
> It's been my experience about the only difference between most Mex cheese is
> the texture. They're all white and all taste about the same, IMO.

Well, plus you have to milk a TON of chihuahuas before you can make even
a pound of cheese.


--
Blinky
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On 2008-07-07, Blinky the Shark > wrote:

> Well, plus you have to milk a TON of chihuahuas before you can make even
> a pound of cheese.

....and none of them are even reomote happy, no matter how thick the their
doggy cushion, thickness of their angora sweater, or number of rhinestones
on their collar. :\

nb

"Melba's Jammin'" > wrote in message
...
> Poking around the Epicurious dictionary brought me to the new (for me)
> knowledge that asadero cheese is the same thing as chihuahua cheese!
> Who knew!! I like it (a few small cubes) in the bottom of the soupbowl
> when I pour in the tortilla soup I make. Huh!! Learn something new. .


Si, es chihuaha.

Paul

In article >,
notbob > wrote:

> On 2008-07-07, Melba's Jammin' > wrote:
> > Poking around the Epicurious dictionary brought me to the new (for me)
> > knowledge that asadero cheese is the same thing as chihuahua cheese!
> > Who knew!!
>
> It's been my experience about the only difference between most Mex cheese is
> the texture. They're all white and all taste about the same, IMO.

Do they all melt the same, though, nb? I like the way the <ahem>
asadero melts.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On Mon, 07 Jul 2008 13:15:45 -0500, Melba's Jammin'
> wrote:

>In article >,
> notbob > wrote:

>> It's been my experience about the only difference between most Mex cheese is
>> the texture. They're all white and all taste about the same, IMO.
>
>Do they all melt the same, though, nb? I like the way the <ahem>
>asadero melts.

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.

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 07 Jul 2008 13:15:45 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
>> notbob > wrote:
>
>>> It's been my experience about the only difference between most Mex
>>> cheese is
>>> the texture. They're all white and all taste about the same, IMO.
>>
>>Do they all melt the same, though, nb? I like the way the <ahem>
>>asadero melts.
>
> 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.

Paul

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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Christine Dabney > wrote in message
...
[snip notbob's "Mexican cheese are all the same"]

> And I would disagree that they all taste the same.

Ditto that; they are very different and often better than some
of the substitutes (Monterey Jack) normally used.

notbob's just not looking in the right places.

The Ranger

On 2008-07-07, Melba's Jammin' > wrote:

> Do they all melt the same, though, nb? I like the way the <ahem>
> asadero melts.

No. I was gonna include that exception, but I was being lazy. They have
different textures and different melting characteristics, so are used in
different dishes differently. Those are the primary differences.

nb

On 2008-07-07, The Ranger > wrote:

> notbob's just not looking in the right places.

Are you kidding? Livermore is half Mexican. There's more Mex markets than
any other. You go to a Mex market and look at the cheese. You couldn't
tell the difference except for the names. They are ALL white. They are all
used as an adjunct to a dish. Show me a Mexican blue or brie. Show me a
fine Mexican cheese that can be enjoyed with a fine wine. Hah!....


nb

The Ranger wrote:

> Christine Dabney > wrote in message
> ... [snip notbob's
> "Mexican cheese are all the same"]
>
>> And I would disagree that they all taste the same.
>
> Ditto that; they are very different and often better than some of the
> substitutes (Monterey Jack) normally used.
>
> notbob's just not looking in the right places.

Looking For Cheese In All The Wrong Places

But there is a certain logic in notbob looking in the notright places.


--
Blinky
Killing all posts from Google Groups
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notbob > wrote in message
...
> On 2008-07-07, The Ranger > wrote:

>> notbob's just not looking in the right places.
>>
> Are you kidding? Livermore is half Mexican.
> There's more Mex markets than any other.
> You go to a Mex market and look at the cheese.
> You couldn't tell the difference except for the
> names. They are ALL white. They are all used
> as an adjunct to a dish. Show me a Mexican
> blue or brie. Show me a fine Mexican cheese
> that can be enjoyed with a fine wine. Hah!....

notbob, notbob, notbob... You need to expand your tastebuds!
Get thee to the nearest mercado and ask for slivers of queso
fresco, requeson, and queso criollo. Then tell me you can't
enjoy them as afternoon noshings.

The Ranger

On 2008-07-07, The Ranger > wrote:

> fresco, requeson, and queso criollo. Then tell me you can't
> enjoy them as afternoon noshings.

Can't enjoy them as afternoon noshings!

Sure, I can taste them, but not what I look for in a wine or beer pairing.
They are complimentry to or ingredients in other food. I also don't eat
ricotta or chèvre by itself. If you like to, fine by me.

If it will make you feel any better, I think brie sucks, too.

nb ...diving for cover

On Mon, 07 Jul 2008 23:40:10 GMT, notbob > wrote:

>On 2008-07-07, The Ranger > wrote:
>
>> fresco, requeson, and queso criollo. Then tell me you can't
>> enjoy them as afternoon noshings.
>
>Can't enjoy them as afternoon noshings!
>
>Sure, I can taste them, but not what I look for in a wine or beer pairing.
>They are complimentry to or ingredients in other food. I also don't eat
>ricotta or chèvre by itself. If you like to, fine by me.
>
>If it will make you feel any better, I think brie sucks, too.
>
>nb ...diving for cover

Cheap brie isn't all that good. Something like Andre triple cream is
pretty darn good though.

Lou

On 2008-07-07, Lou Decruss > wrote:
> Cheap brie isn't all that good. Something like Andre triple cream is
> pretty darn good though.

My problem with brie is twofold. One, it's all pretty bland by my
standards. Two, I dislike the texture, which I liken to melted plastic or
spreadable rubber. I don't terribly dislike it, and will eat a smear on
bread or biscuit if offered, but I don't really like it enough to actually
spend good money on it. Bleh! :P

nb

notbob > wrote in message
...
> On 2008-07-07, The Ranger > wrote:
>
>> fresco, requeson, and queso criollo. Then tell me you can't
>> enjoy them as afternoon noshings.
>>
> Can't enjoy them as afternoon noshings!
>
> Sure, I can taste them, but not what I look for in a
> wine or beer pairing. They are complimentry to
> or ingredients in other food. I also don't eat
> ricotta or chèvre by itself. If you like to, fine by me.

I don't nosh on them all lonely and bitter, either. Cheese (all
cheese) needs an accompanying item like fruits and tortillas,
onions and peppers... It's a Law.

> If it will make you feel any better, I think brie sucks, too.

You are so hopeless at times. I'll light a candle and mumble a
pray for you.

The Ranger

On Mon, 7 Jul 2008 17:53:19 -0700, "The Ranger"
> wrote:

>notbob > wrote in message

>> If it will make you feel any better, I think brie sucks, too.
>
>You are so hopeless at times. I'll light a candle and mumble a
>pray for you.
>
>The Ranger
>

I am wondering if notbob has ever had a really good brie....

This reminds me of last year, when I bought some great parmesan. It
was night and day from most of the parmesan I had eaten up to that
point. This was the real thing, imported from Italy. I don't know
how hold it was, and it really was probably not that old. It was
moist, and extremely flavorful. I kept on shaving bits of it off the
hunk I got. I couldn't stop eating it: it was THAT good.

I had eaten parmesan before, but this was totally different..in a
class by itself.

This is probably true of brie, and many other cheeses....

Christine

On Mon, 07 Jul 2008 19:00:04 -0600, Christine Dabney
> wrote:

>On Mon, 7 Jul 2008 17:53:19 -0700, "The Ranger"
> wrote:
>
>>notbob > wrote in message
>
>>> If it will make you feel any better, I think brie sucks, too.
>>
>>You are so hopeless at times. I'll light a candle and mumble a
>>pray for you.
>>
>>The Ranger
>>
>
>I am wondering if notbob has ever had a really good brie....
>
>This reminds me of last year, when I bought some great parmesan. It
>was night and day from most of the parmesan I had eaten up to that
>point. This was the real thing, imported from Italy. I don't know
>how hold it was, and it really was probably not that old. It was
>moist, and extremely flavorful. I kept on shaving bits of it off the
>hunk I got. I couldn't stop eating it: it was THAT good.
>
>I had eaten parmesan before, but this was totally different..in a
>class by itself.
>
>This is probably true of brie, and many other cheeses....

I'm sure it's true. The first time I had brie it was with a pear
slice. I was in love. Then I tried it slightly warmed with cranberry
chutney and walnuts. Sometimes baked in puff pastry. Gawd that's
good if it's a triple cream.

Lou

The Ranger wrote:
> notbob > wrote in message
> ...
>> On 2008-07-07, The Ranger > wrote:
>
>>> notbob's just not looking in the right places.
>>>
>> Are you kidding? Livermore is half Mexican.
>> There's more Mex markets than any other.
>> You go to a Mex market and look at the cheese.
>> You couldn't tell the difference except for the
>> names. They are ALL white. They are all used
>> as an adjunct to a dish. Show me a Mexican
>> blue or brie. Show me a fine Mexican cheese
>> that can be enjoyed with a fine wine. Hah!....
>
> notbob, notbob, notbob... You need to expand your tastebuds!
> Get thee to the nearest mercado and ask for slivers of queso
> fresco, requeson, and queso criollo. Then tell me you can't
> enjoy them as afternoon noshings.
>
> The Ranger
>
>

My favorite is Oaxaca. It's very close to, but not quite a mozzarella.

I find most Mexican cheeses to be over-salty.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 07 Jul 2008 20:37:02 -0500, Janet Wilder
> wrote:


>
>My favorite is Oaxaca. It's very close to, but not quite a mozzarella.
>
>I find most Mexican cheeses to be over-salty.

Sometime the saltiness is a good thing. I like to smear corn on the
cob with mayo and roll it in queso cotija and sprinkle a bit of
cayenne on it. It's street food down there I've read. Delicious!
Sure messy though.

Lou

Michael "Dog3" wrote:
> Janet Wilder > news:4872c740$0$31242$c3e8da3
> @news.astraweb.com: in rec.food.cooking
>
>
>> My favorite is Oaxaca. It's very close to, but not quite a mozzarella.
>>
>> I find most Mexican cheeses to be over-salty.
>
> I don't find the Mexican cheeses to be over salty but that's just me. I
> like salt anyway. Oaxace is a really nice cheese. I've used it on taco
> salads before and it was very good. I've not tried it on anything else. I
> have GOT to fully learn about some of the cheeses I love. Irish,
> Mexican... farmers...

I like Oaxaca in a quesadilla. It's my usual mid-day meal. I fry it in
butter.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 7 Jul 2008 17:53:19 -0700, "The Ranger"
> wrote:

>notbob > wrote in message

<snip>
>
>> If it will make you feel any better, I think brie sucks, too.
>
>You are so hopeless at times. I'll light a candle and mumble a
>pray for you.
>
I still say he's been crabby ever since he left California. Actually,
it took him a couple of months to become crabby, but he's crabby.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On 2008-07-08, The Ranger > wrote:

> cheese) needs an accompanying item like fruits and tortillas,
> onions and peppers... It's a Law.

Pshaw on your law! Complete and utter nonsense. I eat cheese by itself,
for its own sake, all the time. Yes, cheese with other foods is a good
thing, but a great cheese needs nothing. You think I'm gonna spend $40 on a
five year old cheddar and then taint it with a lousy tortilla chip? Not a
cold chance in Hell!

nb

On 2008-07-08, Christine Dabney > wrote:

> I am wondering if notbob has ever had a really good brie....

Yes, I've had "good" bries. I been brie tasting, searching in vain for a
good brie. Andronico's, Draeger's, Robert's, etc. About as close to a brie
as I can find in a Camembert. At least it has some flavor, even if it still
has that icky texture.

nb

On 2008-07-08, sf <sf> wrote:

> I still say he's been crabby ever since he left California. Actually,
> it took him a couple of months to become crabby, but he's crabby.

I prefer curmudgeonly.

nb

On 2008-07-08, Christine Dabney > wrote:

> This reminds me of last year, when I bought some great parmesan. It
> was night and day from most of the parmesan I had eaten up to that
> point. This was the real thing, imported from Italy. I don't know
> how hold it was, and it really was probably not that old. It was
> moist, and extremely flavorful.

Yes, that is how "good" parmesan should be. Moist and salty. You can see
and taste the salt crystals growing in the cheese. To get this quality of
parmesan, you have to find imported Italian Parmesanio-Reggiano and it
should be at least 2 yrs old and typically costs around $20lb. Draeger's
has the best in the SFBA. And yes, I eat it without any rye bread rounds or
taco shells or poached pears or any of that crap. The cheese stands alone!

nb

>
> notbob, notbob, notbob... You need to expand your tastebuds!
> Get thee to the nearest mercado and ask for slivers of queso
> fresco, requeson, and queso criollo. Then tell me you can't
> enjoy them as afternoon noshings.
>
> The Ranger

i love mexican cheese, especiall the oaxaca type, its string cheese
with more salt. which is my problem with these cheese...they are more
salty than other cheeses, imho.

harriet & critters in projected to be very, very smoggy today azusa/

On Tue, 08 Jul 2008 14:17:57 GMT, notbob > wrote:


>
>Yes, that is how "good" parmesan should be. Moist and salty. You can see
>and taste the salt crystals growing in the cheese. To get this quality of
>parmesan, you have to find imported Italian Parmesanio-Reggiano and it
>should be at least 2 yrs old and typically costs around $20lb. Draeger's
>has the best in the SFBA. And yes, I eat it without any rye bread rounds or
>taco shells or poached pears or any of that crap. The cheese stands alone!
>
>nb

Actually, it wasn't really salty. Yes, a bit, but not like you are
describing. Just more flavorful and rounded and very mellow... And it
cost about $10/pound. Yes, it was imported, the real deal.

I bet if you went to the Cheese Board in Berkeley, you might have
found some good Brie.

Christine

On 2008-07-08, Christine Dabney > wrote:

> I bet if you went to the Cheese Board in Berkeley, you might have
> found some good Brie.

Nope. BTDT. Sorry, brie is not for me.

BTW, I was sorely disappointed the last time I went to TCB. Not only did I
find a couple cheese samples were beyond the pale, but they didn't even have
a couple basic cheeses. I'm no longer a CB booster.

nb

On Tue, 08 Jul 2008 14:17:57 GMT, notbob > wrote:

>The cheese stands alone!

I feel a song coming on.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Christine Dabney wrote:

> I bet if you went to the Cheese Board in Berkeley, you might have
> found some good Brie.

Isn't this an election year for the Cheese Board members?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Melba's Jammin' > wrote:

> Poking around the Epicurious dictionary brought me to the new (for me)
> knowledge that asadero cheese is the same thing as chihuahua cheese!
> Who knew!! I like it (a few small cubes) in the bottom of the soupbowl
> when I pour in the tortilla soup I make. Huh!! Learn something new. .

Some people lump Oaxaca cheese into there too, but depending on the
manufacturer, they are different. Most in texture and melting
ability.

Cotija is another one that differs drastically depending on who
produces it. Mexican cheese are very inconsistent between
manufacturers.

-sw

notbob > wrote:

> On 2008-07-07, The Ranger > wrote:
>
>> notbob's just not looking in the right places.
>
> Are you kidding? Livermore is half Mexican.

15%. South bay (San Jose) is 38%.

-sw

On 2008-07-08, Sqwertz > wrote:

> 15%.

Must be for naturalized. I lived there.

nb

notbob > wrote:

> On 2008-07-08, Sqwertz > wrote:
>
>> 15%.
>
> Must be for naturalized. I lived there.

http://en.wikipedia.org/wiki/Livermo...a#Demographics

Granted, that was 2000 census data. Even if you double that number
(which would be extremely generous), it's still not even close to
half.

I always guessed that San Jose was 75%+ Mexican. It must be these
sun-glasses I'm wearing.

-sw

notbob > wrote in message
...
> On 2008-07-08, The Ranger > wrote:

>> cheese) needs an accompanying item like fruits and
>> tortillas, onions and peppers... It's a Law.
>>
> Pshaw on your law! Complete and utter nonsense.
> I eat cheese by itself, for its own sake, all the time.

As my Austrian marketing professor often bellowed to an errant
student, "Bah! You, sir, are wrongk! WRONGK! You will sit and
be quiet now so that no one else knows you are a <insert
Austrian explitive>."

> Yes, cheese with other foods is a good thing, but a
> great cheese needs nothing. You think I'm gonna
> spend $40 on a five year old cheddar and then taint
> it with a lousy tortilla chip?

I have three daughter-units! Two of them are human vacuums! You
think I'm going to spend $40 on cheese?! I'd never see a
sliver, let alone a hunk.

> Not a cold chance in Hell!

More's the pity... I see you'll need multiple candles and
prayers to light the way.

The Ranger

On 2008-07-08, The Ranger > wrote:

> As my Austrian marketing professor often bellowed to an errant
> student, "Bah! You, sir, are wrongk! WRONGK! You will sit and
> be quiet now so that no one else knows you are a <insert
> Austrian explitive>."

Geez, is Austria still a country? I thought they were just a German
backwater the Allies would let Germany spit back up. BTW, name one Austrian
cheese without googling for it. I couldn't.

> More's the pity... I see you'll need multiple candles and
> prayers to light the way.

Bah!... humbug. Brie.... tasteless plastic bunk in the same league as
American cheese slices, but without the flavor.

nb

notbob > wrote in message
...
> On 2008-07-08, The Ranger > wrote:

>> As my Austrian marketing professor often bellowed
>> to an errant student, "Bah! You, sir, are wrongk!
>> WRONGK! You will sit and be quiet now so that no
>> one else knows you are a <insert Austrian explitive>."
>>
> Geez, is Austria still a country? I thought they were
> just a German backwater the Allies would let Germany
> spit back up. BTW, name one Austrian cheese without
> googling for it. I couldn't.

How about I reference my "A Cook's Guide to Cheese" (ISBN
0-7548-0026-1)? That's rather quaint and definitely not
googling for it.
It highlights three cheeses:
Bergkäse - Region; Voralberg Massif. Closely resembling the
Bavarian Bergkäse, this has a creamy, fudge-like flavor with a
hint of hazelnuts. The holes in the paste are smaller than
those in the German cheese and the cheese is matured for six
months or longer.

Kugleskäse - Region; Danube. Added to local dishes for flavor
and texture; also served solo with beer, this simple cheese is
a local specialty. Once the fresh curd has formed -- and while
still warm -- pepper, caraway seeds and paprika are added so
that the curd becomes infused with the specific aromas and
characters of each spice. The cheese is the rolled into balls,
which aresalted and dried for weeks or even months.

Mondseer - Region; Salzberg. This cheese is firm, yet moist.
One can grill it or eat it plain as a snack. It has a slightly
spicy aroma and a sweet-sour taste. Although it's related to
other washed-rind cheeses, it tends to be milder and
significantly less pungent. It ripens in a bout two to three
months and has a fat content of 45%.

>> More's the pity... I see you'll need multiple candles
>> and prayers to light the way.
>>
> Bah!... humbug. Brie.... tasteless plastic bunk in the
> same league as American cheese slices, but without
> the flavor.

notbob! Repent! Repent and cast Satan from thee or suffer truer
torments from Hell's damned well-beyond thou's kin...

The Ranger