Wife loves the cheese dip at the local Mexican restaurant.
A bit of Googling tells me that the base cheese for this is "Asadero".
Anyone have a recipe?
Bump, sorry Wayne but I have no idea, I did take this picture in a grocery store here in Houston, of an Asadero that's made in Wisconsin, USA!
Thanks, i will keep looking.
Talked to a American born Mexican descent friend of mine, he says:
- Queso Asadero translated is Cooking or Grilling Cheese.
- Is white and normally comes in round or square blocks.
- Is not normally used for dipping cheese, maybe your restaurant/info is different.
Cheers, John.
Good information. Thanks for the update.
Quote from: Cheese Head/John on January 06, 2009, 02:17:54 PM
Talked to a American born Mexican descent friend of mine, he says:
- Queso Asadero translated is Cooking or Grilling Cheese.
- Is white and normally comes in round or square blocks.
- Is not normally used for dipping cheese, maybe your restaurant/info is different.
Cheers, John.
Depends on the recipe, I'm finding a number of "dip" recipes that call for either monterey jack or asadero. Then again, they mean a "wet" dip, like a fondue, since it is meltable. It's frequently listed in authentic chile con queso dips.
Asadero technically means "roaster" or "broiler" and is a melting cheese that is similar to mozzarella in that it is stretchy and meltable. It's similar to Oaxaca cheese, and Oaxaca would probably substitute readily enough.
This is from Gourmetsleuth.com (http://www.gourmetsleuth.com/mexicancheeses.htm):
QuoteAsadero: Also called queso quesadilla because of its usefulness in that dish. Usually sold sliced, asadero melts well and can be used for nachos or burgers. You can substitute Teleme (referred to as a "poor man's brie from California) or Muenster cheese.
They also list Monterey Jack and Fontina as a substitute as well.
Ah, I found this! from: http://www.mexconnect.com/mex_/recipes/puebla/kgqueso1.html:
QuoteThis is specifically a melting cheese, used to make the Mexican fondue called queso fundido, a dish which adapts well to the inclusion of a variety of ingredients and is usually eaten as a late-night supper. Fontina and Monterrey Jack are fine substitutes.
I guess we would have to find a Mexican Cheese expert who also makes it to get a recipe! :)
Thank you for the research
I have an Asadero Cheee Making Recipe ;D, just need to post and no time tonight as Daughter #1's 17th birthday.
Quote from: Cheese Head/John on January 27, 2009, 03:27:49 AM
I have an Asadero Cheee Making Recipe ;D, just need to post and no time tonight as Daughter #1's 17th birthday.
Great! I will be very interested in this as I do a LOT of Mexican cuisine!
Yes, I'm interested too-- Mexican food is one of my favorites.
OK all, couldn't sleep so finally just built an Asadero Cheese Making Recipe (https://cheeseforum.org/Recipes/Recipe_Asadero.htm) webpage.
Sorry it's not very detailed but that's all the information I have :-\.
Do you have a feel for how long this needs to age?
Wayne, sorry no information on how long to age.
I'll also ask friends here, I'm assuming none (other than tim to absorb the salt), as similar to mozzarella, which is why I just moved this Topic to this Board.
Thanks John! I'll put this in my notebook!
I would like to try this recipe. Is pasteurizing necessary? Or can I just skip to step #4?
Hi Hojo
I built that recipe page on info I had and I believe it is for fresh unpast milk. Sorry, no details on if using already past milk.
In theory you should be OK, except like yogurt making this is a very simple recipe and most yogurt recipes call for re-pasteurization. I make my yogurt with store bought past milk and I've tried one batch without re-past and wasn't nealy as good. So for fisrt time I'd recommend the extra re-past step and later tries you could try woithout and see the difference.
Just my 2 cents . . . let us know what happens!
Thank you. I'm going to try it tonight. Just popped in for the recipe.
Will let you know how it turns out :)
Well....after an hour, no coagulation. I'll go over the recipe and see where I went wrong in the morning ???
Anyone else tried to make this? i'm very intrested in it.
Hi,
I also tried to do this recipe and no curds... Posted on another thread and tried a few remedies... to no avail, crumbly cheese not stretching at all. This recipe does not call for any acidification?? Can this be the reason??
any help is greatly appreciated!!
Jessica
Quote from: jessot on February 27, 2010, 07:47:16 AM
This recipe does not call for any acidification?? Can this be the reason??
any help is greatly appreciated!!
Jessica
I strongly expect either the milk needs to be acidified directly with citric acid or with mesophilic culture for this to work. In order for the curds to stretch, the PH needs to be very low, 5.2-5.4? I don't see any way this will happen with the way this recipe currently reads.
I suggest borrowing from a mozzarella recipe either the culture and ripening time, or the proper amount of citric acid to add, after which point the significant differences in the recipes may only be in the name given to them.
I am interested in teaching a cheesemaking class for a few mexican cheeses. As I do the research, i will let the forum know what I find out.
If you trust that the milk is clean and germ free - safe - pasteurzation is an option for home use. for cheeses aged under 60 days.