Añejo cheese (''queso añejo'') is a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. After it is made, it is rolled in

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...

to add additional flavor to its salty, sharp flavor, which is somewhat similar to Parmesan cheese or

Romano cheese Romano cheese is a term used in the United States and Canada for a class of hard, salty cheese suitable primarily for grating similar to Pecorino Romano, from which the name is derived. In spite of the name, it should not be confused with genuine ...

, but not as strongly flavored as cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. When dried, it acquires a firm texture, allowing it to be easily shredded or grated. Queso añejo is a good baking or grilling cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos, and tacos.

Parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is ...

, Cotija, or feta cheese can be substituted when añejo is not available. It may also be referred to as añejo enchilado cheese or añejo (meaning "aged").

References

Mexican cheeses Goat's-milk cheeses {{Mexico-cuisine-stub

See also

References