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The other cheese I love and will be coming back for is queso añejo, an aged, dry-cheese cousin of cotija that gets rolled in a mix of paprika and spices giving it a red rim.
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hernesheir commented on the word queso añejo
An aged Mexican cheese traditionally made from skimmed goats milk but also available made from cows' milk.
During curing and aging the cheese is rolled in paprika to impart added flavor (a.k.a queso enchilado). Used for grating or shredding when dried, it is a good grilling or baking cheese with a salty sharp flavor. Less aged rounds crumble well when small irregular pieces are desired for salads or other dishes.
September 4, 2009