Summer has arrived—go ahead, taste. Throw open the kitchen windows, turn up the music and let the rhythm of the season set the mood. Inspiration comes easily this time of year. Produce looks brighter, flavors are fresher and every meal carries the promise of smiles and second helpings.
Hispanic-style cheeses bring that celebratory spirit to each dish, adding richness to pizzas, melting perfectly into quesadillas and turning everyday menus into mouthwatering expressions of the universal love language: great food. For more than six decades, V&V Supremo has brought its family’s passion to plates across the country. Its award-winning cheeses invite home cooks to embrace authentic flavors, elevating simple summer recipes you’ll make again and again.
From Michoacán to the Midwest
Carrying on Tradition
Founded in 1964, V&V Supremo® Foods began when brothers-in-law Gilberto Villaseñor Sr. and Ignacio Villaseñor arrived in the United States, determined to craft Mexican-style cheeses that honored the traditions of their home state of Michoacán. Their secret to success? Authenticity, craftsmanship and an unwavering commitment to quality.
Today, the founders’ sons, Gilberto Villaseñor II and Philip Villaseñor, lead the nation’s oldest family-owned and operated Hispanic cheese company. Headquartered in Chicago, the company operates a cheesemaking facility in Browntown, Wisconsin, where Master Cheesemaker Tom Dahmen—certified in Oaxaca and queso quesadilla—has spent the past 17 years upholding the family’s standards.
“They’ve always been known for high-quality, traditional Hispanic cheeses,” Tom says. “To help maintain and even improve on that has been an honor.”
Like many Wisconsin cheesemakers, Tom grew up in the business. He learned the craft from his father and refined his skills in factories across the state. With more than 50 years of experience, he believes great cheese demands both discipline and intuition. “Do it right and never stop looking for improvements,” he shares. “Cheesemaking is more than following a written process blindly. It requires feel and touch.”
Crave the Squeak, Love the Melt
When sampling V&V Supremo’s queso blanco and queso quesadilla cheeses for the first time, Tom hopes they spark excitement. “I want people to have that absolute moment of, ‘Wow! I can’t wait to do that again,’” he says. “And then think, ‘I can’t wait to share this with family and friends.’”
One taste of these two versatile cheeses, and you’ll want to keep them on hand all summer—ready for everything from casual backyard cookouts to festive family gatherings.
V&V Supremo® Queso Blanco is a traditional Latino cheese with a clean, milky flavor, a creamy texture and a signature squeak. Handcrafted in Wisconsin and made with an authentic Mexican recipe and whole milk, this fresh cheese is an ideal snack. Try it paired with tropical fruit, crackers, guava paste or sausage. Dice it for sprinkling over tacos or warm it to serve in fajitas. It softens when heated without fully melting, making it a great choice for pan-searing.
Make It: Hawaiian Shrimp Street Tacos
Chihuahua® Quesadilla Style cheese, the brand’s premium melting cheese, earned First Place at the 2024 American Cheese Society Cheese Competition and Best of Class at the 2020 World Championship Cheese Contest. Made with whole milk, it offers a rich, buttery flavor and supple texture, plus a long, luxurious, gooey stretch. Whether shredded or sliced, this super-melter is delicious in dishes like queso fundido and creamy pasta, or stuffed into grilled barbecue chicken.
Make It: Barbecue Chicken Chop Salad
While these cheeses naturally complement Hispanic recipes, Tom encourages home cooks to think beyond tradition. “Our products have unlimited possibilities,” he shares. “They’re meant to be enjoyed in everyday family meals.”
His final advice feels fitting for summer: “Just do it. Everything is better with cheese—and there are always new surprises to discover.”
