Randy Chandler
Crumbled cheese is a popular topping for many dishes, adding texture and flavour. One of the most well-known crumbled cheeses is queso fresco, a Mexican cheese that is often used in cooking and as a garnish. Queso fresco is a mild, milky, fresh cheese with a slightly tangy flavour, and it is known for its crumbliness. While it doesn't melt like other cheeses, it can be softened with heat and used in dishes like chilaquiles verdes, huevos rancheros, tacos, or enchiladas. Similarly, blue cheese, known for its crumbly texture, does not readily melt but can add flavour and creaminess when sprinkled on hot foods or mixed into warm sauces.
| Characteristics | Values |
|---|---|
| Crumbled Cheese Type | Queso Fresco, Blue Cheese |
| Texture | Crumbly, Soft |
| Melting Ability | Does not melt easily, becomes creamy without losing shape |
| Taste | Mild, Tangy, Salty, Sour |
| Ideal For | Crumbling over hot dishes, Sprinkling, Garnishing |
| Ingredients | Milk, Coagulating Agent (Vinegar, Lemon, Lime Juice) |
| Preparation | Drained, Pressed, Fried |
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Queso Fresco
The cheese can be made at home with milk and a coagulating agent like vinegar, lemon, or lime juice. Whole milk is recommended for a more flavorful cheese, but low-fat milk can also be used. The milk is heated slowly to 165-185°F (74-82/85°C) and then an acid is added to curdle the milk. This process creates a firm, un-melting cheese that is ideal for grilling or stir-frying.
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Crumbled cheese toppings
Queso fresco, also known as "fresh cheese", is a popular choice for Mexican dishes. It is a mild, milky cheese that pairs well with spicy foods, adding a tangy flavour. When heated, it softens and becomes creamy without losing its shape, making it perfect for sprinkling over soups, tacos, enchiladas, or corn on the cob. For a homemade version of elote, or Mexican street corn, roll grilled corn in butter, then queso fresco, and finish with salt, ground chile, and lime juice.
Blue cheese, with its distinct flavour and crumbly texture, is another option that does not melt easily due to its moisture content. When heated, it softens and adds a creamy texture to dishes. Crumbled blue cheese can be a tasty topping for hot foods or mixed into warm sauces.
Feta cheese, with its tangy and salty flavour, is also used in crumbled form in various dishes. It adds a creamy texture without melting, making it a popular choice for salads, sandwiches, and other toppings.
In addition to the cheeses mentioned, cotija, another Mexican cheese, can be crumbled and sprinkled over salads, enchiladas, and other dishes, adding a salty flavour. For a homemade option, queso blanco, or "white cheese", can be made with milk and a coagulating agent like vinegar, lemon, or lime juice, resulting in a crumbly texture that can be used as a topping or filling for spicy dishes.
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Blue cheese
One way to use melted blue cheese is to make a grilled cheese sandwich. Blue cheese can be combined with other ingredients, such as zucchini, tomatoes, and caramelized onions, to create a unique and flavourful grilled cheese experience. Blue cheese can also be melted and used as a topping for salads, adding a creamy texture and a tangy flavour to the usual bacon, lettuce, and tomato combination.
Additionally, blue cheese is commonly used in sauces, especially for steak and pasta dishes. To make a blue cheese sauce, cream can be heated and mixed with the cheese until smooth. This sauce can be served immediately over a cooked steak, allowing the flavour of the cheese to seep into the meat. The sauce can also be used as a topping for pasta, adding a bold and salty flavour to the dish.
When making a blue cheese sauce, it is important to choose a sturdy variety of blue cheese for the best results. Popular varieties include Gorgonzola, Cashel Blue, Buttermilk Blue, and Maytag Blue. Gorgonzola, in particular, is known for its creamy texture and mild flavour, making it well-suited for sauces. However, any variety of blue cheese can be used, and experimenting with different types can lead to unique and delicious results.
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Frying cheese
Queso Fresco, or "fresh cheese", is a crumbly white cheese that is widely used in Mexican dishes and South American cooking. It is a mild, milky cheese with a slightly tangy flavour that offsets the heat from chillies and spices. While it doesn't melt like many other Mexican cheeses, it softens and becomes creamy when heated, making it ideal for crumbling over hot dishes just before serving.
If you want to fry queso fresco, you can press it with weights to form a dense cheese that can be sliced and fried. To fry the cheese, heat oil in a medium pan over medium-high heat (350 ºF or 175 ºC). Fry the cheese on one side until it turns golden brown, then turn and repeat with the other side. Be careful not to add too many slices at once, as the oil must remain very hot to prevent the cheese from melting. Some people prefer their fried cheese lightly golden and melty, while others prefer it crispier and darker.
In Latin America, fried cheese, or queso frito, is a delicacy, especially in Mexico, Colombia, the Dominican Republic, Nicaragua, and Puerto Rico. In Puerto Rico, it is often served breaded and fried in cubes as a breakfast dish, or on top of tostones (green plantains) or maduros (sweet plantains). In Colombia, it is eaten with arepa (white cornmeal pancakes) and hot chocolate for breakfast or as a snack with coffee. In the Dominican Republic, it is an essential component of Los Tres Golpes, the traditional breakfast meal, served alongside Mangú with red onions, fried eggs, and fried salami.
When frying cheese, it is important to use a cheese with a high melting point that is slightly spongy and crumbly, such as queso de freír, queso blanco, halloumi, queso asadero, or other Mexican cheeses. These cheeses can withstand high temperatures without melting and will result in a golden brown crust with a creamy, unmelted interior.
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Melting cheese
Cheese is a versatile ingredient that can be used in a variety of dishes, and melting it can add a whole new level of flavour and texture. However, not all cheeses melt in the same way, and some, such as crumbled cheese, may require a little extra care to ensure a smooth, creamy result.
Queso fresco, or "fresh cheese", is a popular Mexican cheese that is often crumbled over dishes to add texture and freshness. This cheese is known for its mild, milky flavour, which can help to offset the heat of spicy dishes. While it is most commonly used in Mexican cooking, it can also be found in South American cuisine.
Due to its crumbly texture, queso fresco does not melt as easily as some other cheeses. When heated, it will soften and become creamy, but it may not melt completely and can be difficult to melt. To melt queso fresco, it is best to use low heat and allow it to warm slowly. Even then, it may remain slightly chunky. One way to use melted queso fresco is to make a cheesy dip or sauce, which can be served with tortillas, corn, or other Mexican dishes.
Another crumbled cheese that can be melted is blue cheese. Like queso fresco, blue cheese has a crumbly texture and does not melt as readily as some other cheeses due to its moisture content. However, when heated, it will soften and become slightly creamy, adding a distinct flavour to cooked dishes. Blue cheese works well when crumbled and sprinkled over hot foods or mixed into warm sauces.
When melting crumbled cheese, it is important to consider the heat source and temperature. Using a low heat and stirring frequently can help to ensure that the cheese melts evenly and smoothly. Additionally, adding a small amount of liquid, such as milk or wine, can help to create a creamier consistency.
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Frequently asked questions
It depends on the type of cheese. For example, queso fresco, a popular Mexican cheese, does not melt and is often crumbled over dishes. On the other hand, blue cheese, which also has a crumbly texture, may soften and become creamy when heated.
Crumbled cheese is often used as a topping or garnish for dishes. For example, queso fresco is commonly crumbled over Mexican dishes like tacos, enchiladas, and soups. Crumbled blue cheese can also be sprinkled over hot foods or mixed into warm sauces.
Other popular Mexican cheeses include Cotija, Oaxaca, and Queso Blanco. Cotija is a harder and saltier aged cheese often sprinkled over salads and enchilades. Oaxaca resembles mozzarella and is stringy and meltable, making it perfect for grilled cheese or quesadillas. Queso Blanco, unlike queso fresco, holds its shape and is typically served grilled or fried.
You can make crumbly queso fresco at home by heating milk and adding a coagulating agent like vinegar, lemon, or lime juice. You can also make drier and firmer cheese by draining the cheese for a longer period of time.
