If you thought Mexican cheese was limited to soft, creamy, young varieties like queso fresco, have we got a treat for you! Queso añejo is an aged version of queso fresco that's firm, full-flavored with mild herbal notes, and deliciously crumbly and chewy with age. This firm, full-flavored cheese has mild herbal notes that are heightened during cooking. Whether it’s used as an ingredient or a snack, queso añejo infuses a tangy, salty bite into any dish. And when it’s rolled in paprika or dusted in chili powder, this aged Mexican cheese packs a bit of heat as well.
Here in Wisconsin, we look to our cheesemakers when queso añejo is a must-have ingredient for enchiladas, tacos, soups, and salads. For over 180 years, Wisconsin cheesemakers have been inventing new varieties of cheese and perfecting traditional recipes from all over the world – Mexico included. Whether it’s a beautiful melter like queso quesadilla, a queso de bola for baked dishes, or a queso doble crema for creamy dessert, you can count on Wisconsin cheesemakers to deliver award-winning versions of these traditional Mexican beauties.
Queso añejo is a firm, aged Mexican cheese that’s traditionally made with skimmed goat milk, though today it’s often made with both goat and cow milk to satisfy rising demand. Similar to cotija, it’s a firm-textured, non-melting variety that is most often crumbled, grated, or shredded onto a wide variety of dishes.
Queso añejo is a white cheese. Some varieties have a brick-red exterior that’s created by rolling the cheese in chili or paprika. Añejo has a salty, tangy taste that is milder than cotija. The texture ranges from soft and crumbly in younger versions to quite firm and salty when the cheese is aged up to 12 months.
Cheesemakers add rennet to pasteurized or unpasteurized milk to curdle it and separate the curd from whey. The curd is cut and drained, then packed into molds and pressed to remove excess whey. The cheese is then salted and allowed to age for several months before it’s packed into burlap bags and sold. Some varieties are rolled in paprika or chili powder to form a bright red exterior.
Queso añejo may be aged from anywhere from two to eight months or more. When fresh and young, the cheese is crumbly and breaks apart easily. As it ages, it becomes firmer, making it easier to shred or grate.
Cheesemaking in Mexico dates to the late 16th century, when Spanish settlers arrived with dairy animals and cheesemaking techniques. The first record of cheese made in Mexico dates to 1585, when sheep milk was used to make a Manchego-style cheese.
While it usually refers to queso fresco that has been aged, the term “queso añejo” may also be used when talking about other aged cheeses like adobado, manchego, cotija, botanero, or queso chihuahua cheese.
Queso añejo is the perfect match for margaritas, Mexican lagers with lime, or spiked aguas frescas – cold, freshly made Mexican juices. This cheese also pairs well with a moderately hoppy pale ale that can contrast the salty tang of the cheese without overpowering it. For bolder flavors, try a smooth stout or porter with roasted malt flavors.
When it comes to wine, queso añejo makes a nice complement to the earthy, berry notes in a glass of tempranillo or the fruitiness and soft tannins of a malbec. The buttery and slightly fruity notes of a lightly oaked Chardonnay may nicely balance the sharpness of this tangy cheese.
For liquor, queso añejo will highlight the age and smokey notes of a tequila añejo or mezcal.
Like parmesan reggiano sprinkled over pasta, queso añejo adds terrific flavor when grated over antojitos (appetizers) like enchiladas or tacos, and when shredded into dishes like chili con carne, burritos, beans, and tacos. You can also crumble it over salads for a tangy flavor accent.
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Queso añejo literally means “old cheese” or “aged cheese.”
Non-melting cheeses typically have less moisture and lower fat content. A cheese’s protein structure also plays a role – the proteins in non-melting cheeses have more cross-linked protein networks that don’t break down easily when heated. Additionally, the type of coagulating agent used during cheesemaking can also affect melting properties.
When well wrapped, you can keep this firm cheese in a refrigerator or a cool, dark, dry place for several months.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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