Enchiladas and quesadillas. Burgers and paninis. Nachos, cheese dips, and grilled cheese sandwiches. When you need one cheese to rule them all, queso chihuahua cheese is the Mexican melting cheese to turn to. This buttery, Mexican variety tastes like a mild cheddar and melts like a dream. Anytime you need a smooth, melting cheese that will pack more creamy goodness into every bite, that’s a job for queso chihuahua cheese.
When you come across queso chihuahua cheese in Wisconsin, odds are it was made by V&V Supremo Foods in Browntown, Wisconsin. In 1964, Gilberto and Ignacio Villaseñor founded V&V to produce fresh cheeses that reflected the traditions of their native Mexico. They were drawn to Wisconsin because the fertile fields reminded them of their dairy-rich home in Mexico. Now 50 years later, V&V is the oldest Hispanic family-run cheese manufacturer in the U.S., dedicated to preserving and sharing the delicious traditions of the Mexican-American kitchen with the world, one cheese at a time.
Queso chihuahua cheese has a white to pale yellow appearance with a natural rind. Depending on the age of the cheese, its flavor may range from very mild – similar to a mozzarella or monterey jack – to a bit stronger and sharper, like a medium cheddar.
In contrast to fresh Mexican cheeses like queso fresco and queso blanco, chihuahua is a cheese that melts easily. Its texture is soft and supple at room temperature, and it becomes smooth, stretchy, and velvety when heated.
Queso chihuahua cheese was first made by Mennonite communities in the 1920s, after emigrating from Canada to the Mexican states of Chihuahua, Durango, and Guanajuato. The Mennonites brought with them their cheesemaking recipes, which were adopted by the communities in which they settled. For this reason, chihuahua cheese is also known as queso menonita. Highly prized for its smooth, creamy consistency as it melts, this semi-soft variety is the perfect choice for everything from tacos and burritos to pizza and casseroles.
Chihuahua cheese is usually made from cow’s milk, though some variations use a combination of cow and goat milk. After the milk is heated, cheesemakers add starter cultures along with rennet to curdle the milk. The curd is cut into small pieces, then heated and stirred to firm it up and drive out additional whey. As the curd forms into a mass, it’s kept at a warm temperature and flipped several times to drain out more moisture – similar to the way that cheddar cheese is made. The curd is then cut again into smaller pieces, mixed with salt, pressed to remove excess whey, and then shaped into wheels. The cheese is aged just long enough to develop its unique flavor and texture.
When pairing queso chihuahua cheese with beverages, you’ll want to find drinks that complement its mild flavor and creamy texture.
For wine, a buttery Chardonnay will enhance the creaminess of the cheese while also balancing its richness with the wine’s acidity. The bright citrus notes and acidity of a sauvignon blanc offer a refreshing contrast to the smooth flavor of queso chihuahua. A light, fruit-forward pinot noir pairs well with this cheese, since the wine’s subtle tannins won’t overpower the queso.
When drinking beer, a light, crisp Mexican lager is a natural match for queso chihuahua, balancing the creaminess of the cheese without overwhelming its delicate flavor. The slight fruitiness and light body of a Belgian-style wheat beer or a German hefeweizen also complement the velvety texture of the cheese, while the caramel notes in an amber ale create a pleasant balance and add depth to the cheese’s mild flavors.
If you’re in the mood for harder beverages, tequila is the go-to companion for chihuahua cheese. The clean, crisp, slightly herbal notes of tequila blanco make a refreshing pairing, and the hints of vanilla and oak in a reposado tequila are a nice pairing for the subtle flavors of chihuahua cheese.
In the kitchen, queso chihuahua cheese is perfect for any recipe that calls for a mild-flavored melter. It’s an excellent filling for enchiladas, tacos, and burritos, and it adds extra creaminess to mac and cheese. You might grate it over a bowl of soup or stew or enjoy it as a snack with a slice of fresh bread. It’s the go-to cheese for queso fundido, a fondue-like appetizer of hot melted cheese and spicy chorizo that’s often served flambé. Grate it over salads and into casseroles, or melt it over burgers or paninis – queso chihuahua cheese will improve the taste of every dish without overpowering the other ingredients.
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Queso chihuahua is a semi-soft Mexican cheese made from cow's milk and known for its mild, buttery flavor and excellent melting properties. It originated in the northern state of Chihuahua, Mexico, and is similar to monterey jack or mild cheddar.
Yes, queso chihuahua and queso menonita are considered the same cheese. Queso menonita is another name for queso chihuahua, derived from the Mennonite communities in the Mexican state of Chihuahua who first produced this cheese after bringing European cheesemaking techniques to Mexico.
Queso chihuahua melts well because it has a high moisture content and balanced fat levels, which helps create a smooth, creamy texture when the cheese is heated. Additionally , its mild aging process keeps the protein structure loose, making it easier to melt compared to more aged cheeses.
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