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

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

Corn on the cob, slathered with mayo, then add some grated cotija and
salt or chili powder if you like.

First had that on the street in Nuevo Progresso and we have it here often.

George L

On Fri, 25 Jul 2014 14:38:39 -0500, George Leppla
> wrote:

>On 7/25/2014 2:16 PM, Janet Wilder wrote:
>> 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.
>
>Corn on the cob, slathered with mayo, then add some grated cotija and
>salt or chili powder if you like.
>
>First had that on the street in Nuevo Progresso and we have it here often.
>
>George L

Oh dang, is that the greatest or what!!!

koko

On 7/26/2014 6:33 PM, koko wrote:
> On Fri, 25 Jul 2014 14:38:39 -0500, George Leppla
> > wrote:
>
>> On 7/25/2014 2:16 PM, Janet Wilder wrote:
>>> 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.
>>
>> Corn on the cob, slathered with mayo, then add some grated cotija and
>> salt or chili powder if you like.
>>
>> First had that on the street in Nuevo Progresso and we have it here often.
>>
>> George L
>
> Oh dang, is that the greatest or what!!!
>
> koko
>

I go to Nuevo Progreso several times a year because my dentist is
there. I never ever the corn (helote). I'm scared of the mayo out in
the street.

--
From somewhere very deep in the heart of Texas

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