From Wikipedia, the free encyclopedia
Mexican type of cheese
Asadero cheese from Licon Dairy
Asadero cheese (queso asadero meaning "roastable" or "for grilling," also spelled "azadero ")
[1]
[2]
[3]
[4] is a white, flat
Mexican cheese that is made fresh from goat and cow's milk.
[1]
[5] "Asadero" is the kind of cheese, and individual pieces of the cheese are called "asaderos."
[4] The milk is mixed with another mixture of milk and
rennet and then boiled for thirty minutes. The mixture is churned, cooked again and then flattened into flat, round shapes while it is still hot.
[6] It is a mild cheese that melts well.
[2] It is often eaten with bread or
tortillas .
[7] Asadero is sometimes confused with
Chihuahua and
Oaxaca cheeses.
[8]
Asadero cheese began to be made during the
Mexican Revolution in
Chihuahua .
[5] The cheese was also made in
Durango .
[9] Later, the recipe was brought with immigrants to the
Southwestern United States .
[9] In the past, recipes for asadero cheese may have used the poisonous
silverleaf nightshade berries to
curdle the milk instead of rennet.
[10]
[11]
See also
References
^
a
b Kennedy, Diana (8 April 2008).
The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados . Michael Calderwood, Susana Martínez-Ostos (2nd ed.). New York: Clarkson Potter/Publishers. p. 441.
ISBN
978-0-307-38325-9 .
OCLC
183926642 .
Archived from the original on 2023-01-17. Retrieved 2022-10-17 .
^
a
b Martin, Cynthia M. (2011).
101 Recipes for Making Cheese: Everything You Need to Know Explained Simply . Ocala, Florida: Atlantic Publishing Group, Inc. pp. 115–116.
ISBN
978-1-60138-356-3 .
OCLC
316834172 .
^ Hernandez, Rafael (2012). "Quesos". In Herrera-Sobek, Maria (ed.).
Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions . Santa Barbara, California: ABC-CLIO. pp. 948–949.
ISBN
978-0-313-34339-1 .
OCLC
768800390 .
Archived from the original on 2023-01-17. Retrieved 2022-10-17 .
^
a
b Fernandez, Esther (1980-11-07).
"The Best Little Asadero in Texas" . El Paso Times . Research contribution by Linda Tarin. p. 29.
Archived from the original on 2023-01-17. Retrieved 2022-10-10 – via
Newspapers.com .
^
a
b Ramirez, Amanda (1989-05-14).
"Asaderos: A Licon Family Tradition" . El Paso Times . p. 87.
Archived from the original on 2022-10-17. Retrieved 2022-10-17 – via
Newspapers.com .
^
"Affectionados Line up for Asaderos" . The Deming Headlight . 1980-11-25. p. 3.
Archived from the original on 2022-10-17. Retrieved 2022-10-17 – via
Newspapers.com .
^
"When is a Tortilla Not Tortilla? When An Asadero, That's When!" . El Paso Times . 1963-08-19. p. 9.
Archived from the original on 2022-10-17. Retrieved 2022-10-17 – via
Newspapers.com .
^ Hernández Rodríguez, Rafael (2021).
Food Cultures of Mexico: Recipes, Customs, and Issues . Santa Barbara, California: ABC-CLIO. p. 32.
ISBN
978-1-4408-6924-2 .
OCLC
1240827140 .
^
a
b Guitierrez, Alfred (1980-08-14).
"Asadero Cheesemaker Believes Old-Time Handmade Way is Best" . El Paso Times . p. 31.
Archived from the original on 2022-10-17. Retrieved 2022-10-17 – via
Newspapers.com .
^ Turner, Matt Warnock (2009).
Remarkable plants of Texas : uncommon accounts of our common natives . Austin, Tex.: University of Texas Press. p. 275.
ISBN
978-0-292-79329-3 .
OCLC
506174561 .
Archived from the original on 2023-01-17. Retrieved 2022-10-17 .
^ Gutiérrez-Méndez, Néstor; Balderrama-Carmona, Alejandro; García-Sandoval, Socorro; Ramírez-Vigil, Pamela; Leal-Ramos, Martha; García-Triana, Antonio (2019-01-30).
"Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium" . Foods . 8 (2): 44.
doi :
10.3390/foods8020044 .
ISSN
2304-8158 .
PMC
6406456 .
PMID
30704018 .
External links