Have any of you heard of it? The local mexican Restarunt uses it. We asked them what it was,and were they got it. It comes from Chihuahua Mexico, Now what i was wondering is if its goat cheese? The Mexicans that My dad knows just love goat meat. I've always got the impression that They deal with goats alot down in mexico. Ok now that ive made my self sound like a biggit. Does any one know for sure what type of cheese (goat/cow) and if so does any one know how to make it? Ive never thought of making cheese before but i tell you that is the best cheese ive ever had

-- MikeinKS (mhonk@oz-online.net), February 05, 2001

Answers

I don't reallly know if the Mexicans tend to keep goats a lot or not, Mike, but I've been under the same impression. I don't think that makes either of us bigotted. Why wouldn't they keep goats? Look at all the homesteaders here that think goats are better for a whole variety of reasons. It seems logical to me to wonder if a cheese from Mexico is made from goat's milk! Sorry, I don't know the answer!

-- Joy F (CatFlunky@excite.com), February 05, 2001.

It is goat cheese. It is a soft white cheese and you're right...it is delicious! When I lived in texas there was a little hole in the wall restaurant that we used to go to(you know it's good when other mexicans eat there regularly). They only served about 5 different thing....they were all a variation on meat, cheese and sliced avacado grilled in a large tortilla. Heaven! This looks so simple to make...I'd love to learn how to fix it. They used the cheese like what you describe. Not really like a mozarella...not nearly as stringy. I wish I had a recipe for that type of cheese. Possibly a slight variation on a feta type of cheese that is pressed. It would have to be simple to make.

-- Amanda in Mo (aseley@townsqr.com), February 05, 2001.

The chihuahua cheese that we ate in Chicago was made from cow's milk. There might be a goat version, I've never seen or had it. It was a lot like a mild mozzarella if my memory serves me well.

-- Rebekah (daniel1@itss.net), February 05, 2001.

Is the cheese very expensive? If so may be they make it from those little dogs that come from there Chihuahua. That was mean. sorry dale

-- dale (dgarr@fidnet.com), February 05, 2001.

There is a cheese available here in the supermarkets called Asadero cheese. It is white and creamier than mozzarella. A friend of mine from Mexico gave me her recipe many years ago, she made it at home all the time from cow's milk. I tried making it a couple of times, but it never came out like hers. I will try to find the recipe after work today and post it later. Gina

-- Gina NM (inhock@pvtnetworks.net), February 06, 2001.

Dale, I would hate to milk a chihauhau!! Imagine the stanchion!!!! Hahahaha! don't be sorry, that is a hysterically funny mental picture!

-- Nan (davidl41@ipa.net), February 06, 2001.

That reminds me of a phrase that I love to use (and always has to be explained) - mouse milking, which is a short way of saying a lot of work for a miniscule return. For example, "Trying to get a Republican to understand the concept of supply and demand is just mouse milkin'. y'all." Okay, here's where I duck, right?

-- Soni (thomkilroy@hotmail.com), February 06, 2001.

From an article about Cuauhtemoc:

Cuauhtemoc is located 82 km to the west of Chihuahua, by the federal highway No. 16. Cuauhtemoc is an important cattle and farming town known as the Granero del Estado. The Mennonite immigrants who established here in 1921 are famous for the Chihuahua or Mennonite cheese; they also produce wheat, oat and corn.

Encyclopedia definition:

Asadero cheese ~ A white cow's-milk cheese of Mexican origin that's available in braids, balls or rounds. Asadero, which means "roaster" or "broiler," has good melting properties and becomes softly stringy when heated-very similar to an unaged Montery Jack cheese. Other names for this cheese are Chihuahua and Oaxaca.

From a restaurant menu:

Jalalpeños Rellenos de Queso Capeados

Jalapeño stuffed with Chihuahua cheese, dipped in a light egg batter, sautéed and served with a black bean sauce.

-- ~Rogo (rogo2020@yahoo.com), February 07, 2001.

Sounds just like the Mozzerella that I made out of the Countryside recipe. It is great on pizza and is kinda like string cheese only not as stringy! You'd loooooooooooove the recipe and it is very easy! Great stuffed into jalepeno peppers and put under the broiler too! Have some milk on hand to quench the flames when you eat em.

-- Nan (davidl41@ipa.net), February 07, 2001.

What issue is that recipe in?

-- MikeinKS (mhonk@oz-online.net), February 08, 2001.

I'm not sure. I found it by typing in cheese recipes. That is how I found this forum and that is why I subscribed to the magazine. You can go to the first page of the forum thing where you see back issues and look for the one that says cheese making. It was the one with alternative sources of electricity too. I think so anyway.....Hope you find it. I printed mine off and now I don't know.

-- Nan (davidl41@ipa.net), February 08, 2001.

For the mozzerolla cheese try issue 7/98, page 32 and 5/96, page 41.

-- Betsy K (betsyk@pathwaynet.com), February 08, 2001.

Ya' know, I don't know that these came from Countryside or not....I looked at the bottom of the recipe that I had printed for easy Mozzerella and it says: http://members.aol.com/dpeifer/recipes.htm

Does anyone know if that is the address for Countryside recipes? Oh well, that is the address for the one that I used with great results. You can expect about 1 pd. of cheese for 1 gallon of milk. Our dairyman friend gave us as much milk as we could get home with during the ice storm! I only made 5 pds of mozzerella though. I also used the rennet tablets(junket) that they say not to use:~) and had great luck with them. Freeze the cheese that you won't be using immediately. It lasts longer. And don't let anyone tell you that you have to have the special liquid rennet. Just use a tad more to make sure that you have a good firm curd. E-mail me if you have trouble.

-- Nan (davidl41@ipa.net), February 09, 2001.