Queso Cheese: What's The Deal?

Queso, Spanish for cheese, is a hot cheese dip often eaten with tortilla chips. While there is no one type of cheese that is always used in queso, popular options include white American cheese, Monterey Jack, pepper jack, and queso fresco. A classic Texas recipe would use Velveeta, but other cheeses such as mozzarella, cheddar, and Chihuahua can also be used. To make queso, the cheese is melted and mixed with ingredients like evaporated milk, cornstarch, jalapeños, and spices.

Queso fresco

To make queso fresco at home, heat milk in a pot, stirring frequently to avoid scorching the milk, to a temperature of between 165 to 185°F (74 to 85°C). Then, add an acid such as lemon juice or vinegar, one tablespoon at a time, stirring gently after each addition. Continue adding the acid until the curds separate from the whey. Let the pot sit uncovered for at least five minutes and up to 20 minutes to complete the separation process.

Next, drain the curds into a cheesecloth-lined colander. If you want to save the whey, place the colander over a large bowl. Allow the curds to strain for about 20 minutes for pressed cheese or an hour for fresh curds. To salt the cheese, sprinkle a small amount of salt over the curds and gently stir it in.

For pressed cheese, gather the curds into a ball in the middle of the cheesecloth and press them into a hockey-puck shape. Tie the cloth around the cheese, place the bound cheese back into the colander, and put a weight on top. Let it sit until the cheese has reached your desired texture, about an hour and a half. The longer you wait, the firmer it will get.

American cheese

Queso, the Spanish word for cheese, is a hot cheese dip often served with tortilla chips as an appetizer in Mexican and Tex Mex restaurants. While there is no one type of cheese that is always used in queso, American cheese is a popular choice.

When making queso, it is important to use freshly chopped and shredded cheese as pre-shredded cheese can make the dip grainy when melted. Additionally, it is crucial to constantly whisk the cheese while melting to ensure a smooth and creamy consistency.

Monterey Jack

Queso is a hot cheese dip that is frequently eaten with tortilla chips. While there is no one type of cheese that is always used in queso, Monterey Jack is a common choice.

The cheese originated in Monterey, on the Central Coast of California, and is said to be a vestige of Spanish rule in the early 19th century. It was first made by 18th-century Franciscan friars of Monterey, Alta California, and later commercially sold by California land speculator and businessman David Jacks, who produced a mild white cheese that came to be known as "Jacks' Cheese" and eventually Monterey Jack.

Pepper Jack is a derivative of Monterey Jack flavoured with chilli peppers, bell peppers, and herbs. Colby Jack, meanwhile, is a blend of Monterey Jack and Colby, and Cheddar Jack is a mix of Cheddar and Monterey Jack.

Chihuahua cheese

Queso, the Spanish word for cheese, is a hot cheese dip often served with tortilla chips as an appetizer in Mexican and Tex Mex restaurants. While there is no one type of cheese that is always used in queso, it is usually made with a combination of cheeses that melt well. Some common cheeses used in queso include American, Monterey Jack, Cheddar, and Mozzarella. In addition to cheese, queso typically includes ingredients such as tomato, onion, jalapeños or chiles, evaporated milk, and cornstarch.

One type of cheese that is particularly well-suited for use in queso is Chihuahua cheese, also known as Queso Chihuahua or Queso Menonita. Chihuahua cheese is a mild, semi-soft to semi-firm cheese produced in Mexico, specifically in the states of Chihuahua, Durango, and Guanajuato. It is made using cow's milk and has a buttery flavour with a hint of acidity or sharpness. The cheese melts easily and has a supple, stretchy texture when heated, making it ideal for use in queso.

To store Chihuahua cheese, wrap it tightly in plastic wrap or store it in an airtight container in the coldest part of the refrigerator. It can be kept for up to two weeks after opening. If freezing is desired, it is recommended to only use the cheese for cooking or melting as its texture may suffer if eaten at room temperature after being frozen.

Mozzarella

The cheese originated in Italy, specifically in the southern region of Campania, and has been produced there for centuries using traditional methods. Today, mozzarella is made in many parts of the world, but Italy remains renowned for its high-quality, authentic mozzarella.

Frequently asked questions