Asadero Cheese Asadero is an off-white, semi-firm Mexican cheese often sold in a log shape for convenient and easy slicing. It is an excellent cooking cheese: when it melts, it becomes quite creamy without giving off any oil, even at higher temperatures.
Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, and Chihuahua, and manchego. The last shares its name with the Spanish cheese, but in Spain, it is made with sheep’s milk, and Mexican manchego is made with cows’ milk or cows’ and goats’ milks.
Oaxaca cheese, queso Oaxaca or quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with asadero (queso asadero), a cheese produced in the northern state of Chihuahua.
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The cheese can be sold immediately or is aged for a few days before being packaged for sale. Traditional queso fresco won't hold very long, but what we'd find in grocery stores can, since the cheese is cryovacked in plastic. Try queso fresco in place of feta or even goat cheese. It's great with egg dishes or as a garnish on chilled summer soups.