Queso Fresco Adobera
What is Queso Fresco Adobera?
Queso Fresco, often called Adobera cheese, is an Hispanic fresh cheese from Mexico.
Its name, Adobera, is derived from its shape, which bears a striking resemblance to adobe bricks, as seen in the image above. Traditionally, it is a staple food in Jalisco, one of the 31 states of Mexico.
This Mexican cheese is produced using time-honoured methods from 100% pasteurised whole cow’s milk. In some regions, the cheese is seasoned with pepper or adobo, while others keep the original taste intact with only salt added during the preparation process.
What does Queso Fresco taste like?
Queso Fresco Adobera is a fresh, unripened cheese that does not need ageing before consumption. Its ivory colour paste has a mild, fresh flavour and a soft aroma. The smooth, creamy, granular texture allows for easy crumbling, cubing, melting and shredding. The versatility of features in Queso Fresco makes it a favourite cheese in Latin cuisine.
It can be eaten as a cold snack, crumbled on soups and salads, chopped in sandwiches, tacos and melted on Mexican quesadillas.
What is Queso Fresco Adobera?
Queso Fresco, often called Adobera cheese, is an Hispanic fresh cheese from Mexico.
Its name, Adobera, is derived from its shape, which bears a striking resemblance to adobe bricks, as seen in the image above. Traditionally, it is a staple food in Jalisco, one of the 31 states of Mexico.
This Mexican cheese is produced using time-honoured methods from 100% pasteurised whole cow’s milk. In some regions, the cheese is seasoned with pepper or adobo, while others keep the original taste intact with only salt added during the preparation process.
What does Queso Fresco taste like?
Queso Fresco Adobera is a fresh, unripened cheese that does not need ageing before consumption. Its ivory colour paste has a mild, fresh flavour and a soft aroma. The smooth, creamy, granular texture allows for easy crumbling, cubing, melting and shredding. The versatility of features in Queso Fresco makes it a favourite cheese in Latin cuisine.
It can be eaten as a cold snack, crumbled on soups and salads, chopped in sandwiches, tacos and melted on Mexican quesadillas.
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