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 Post subject: Mexican Melting Cheese
PostPosted: Sun Jul 15, 2012 7:28 am 
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Joined: Tue Feb 10, 2009 9:18 am
Posts: 733
Location: Michigan
Is there really a Mexican Melting cheese? I have purchased several that say that's what they are, but they melt into a gloppy, gooey mess.

I have melted it in a pan on low, today in a slow cooker on low, I have tried adding milk or cream, not adding milk or cream.

Our favorite Mexican restaurant has a Chirizo Con Queso. It is fabulous. It is a smooth white cheese with chirizo, diced tomato and onion in it. It is served with flour tortilla's. Excellent!! I have tried numerous times to duplicate it with no luck. When I asked for the recipe they said it makes a gallon and they use a white american and milk and a secret ingredient. They get it at GFS. So I asked at GFS and they said it must be something they order in as it's not stocked on the shelves. They were little help.

What is the answer to a smooth creamy cheese for con queso?

Laurie

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 Post subject: Re: Mexican Melting Cheese
PostPosted: Sun Jul 15, 2012 8:19 am 
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Joined: Wed Apr 27, 2011 3:27 pm
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Location: Finger Lakes Wine Country
Canned Evaporated Milk and vegetable oil or Velveeta

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 Post subject: Re: Mexican Melting Cheese
PostPosted: Sun Jul 15, 2012 11:59 am 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
Laurie,

For Queso Fundido, the traditional Mexican appetizer of melted cheese and mushrooms (which Tex-Mex chile con queso is based on), the traditional cheese is Queso Asadero, a semisoft white easy-melting cheese. However, queso fundido probably isn't like the dip you had, since like other semi-soft cheeses it seizes when it cools off (so you have to eat it before it cools), and is fairly stringy.

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 Post subject: Re: Mexican Melting Cheese
PostPosted: Sun Jul 15, 2012 12:02 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
I love queso fundido...haven't had it in years though.

Amy


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 Post subject: Re: Mexican Melting Cheese
PostPosted: Mon Jul 16, 2012 6:09 am 
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Joined: Tue Feb 10, 2009 9:18 am
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Location: Michigan
Thanks all, I will try the evaporated milk and a little oil next time. I actually thought about that and opted for the cream instead.

Laurie

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 Post subject: Re: Mexican Melting Cheese
PostPosted: Tue Jul 17, 2012 5:42 pm 
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Joined: Sun Nov 20, 2011 5:26 am
Posts: 140
Kenji has a technique of turning any cheese into a "melter". It uses gelatin. I've tried it and it worked well. It was kind of fun to make my own slices. Deb
http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html?ref=search


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