Asadero cheese
Asadero cheese(queso asaderomeaning "roastable" or "for grilling," also spelled "azadero")[1][2][3][4]is a white, flatMexican cheesethat 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 andrennetand 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 ortortillas.[7]Asadero is sometimes confused withChihuahuaandOaxacacheeses.[8]
Asadero cheese began to be made during theMexican RevolutioninChihuahua.[5]The cheese was also made inDurango.[9]Later, the recipe was brought with immigrants to theSouthwestern United States.[9]In the past, recipes for asadero cheese may have used the poisonoussilverleaf nightshadeberries tocurdlethe milk instead of rennet.[10][11]
See also
[edit]References
[edit]- ^abKennedy, 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.ISBN978-0-307-38325-9.OCLC183926642.Archivedfrom the original on 2023-01-17.Retrieved2022-10-17.
- ^abMartin, Cynthia M. (2011).101 Recipes for Making Cheese: Everything You Need to Know Explained Simply.Ocala, Florida: Atlantic Publishing Group, Inc. pp. 115–116.ISBN978-1-60138-356-3.OCLC316834172.
- ^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.ISBN978-0-313-34339-1.OCLC768800390.Archivedfrom the original on 2023-01-17.Retrieved2022-10-17.
- ^abFernandez, Esther (1980-11-07)."The Best Little Asadero in Texas".El Paso Times.Research contribution by Linda Tarin. p. 29.Archivedfrom the original on 2023-01-17.Retrieved2022-10-10– viaNewspapers.com.
- ^abRamirez, Amanda (1989-05-14)."Asaderos: A Licon Family Tradition".El Paso Times.p. 87.Archivedfrom the original on 2022-10-17.Retrieved2022-10-17– viaNewspapers.com.
- ^"Affectionados Line up for Asaderos".The Deming Headlight.1980-11-25. p. 3.Archivedfrom the original on 2022-10-17.Retrieved2022-10-17– viaNewspapers.com.
- ^"When is a Tortilla Not Tortilla? When An Asadero, That's When!".El Paso Times.1963-08-19. p. 9.Archivedfrom the original on 2022-10-17.Retrieved2022-10-17– viaNewspapers.com.
- ^Hernández Rodríguez, Rafael (2021).Food Cultures of Mexico: Recipes, Customs, and Issues.Santa Barbara, California: ABC-CLIO. p. 32.ISBN978-1-4408-6924-2.OCLC1240827140.
- ^abGuitierrez, Alfred (1980-08-14)."Asadero Cheesemaker Believes Old-Time Handmade Way is Best".El Paso Times.p. 31.Archivedfrom the original on 2022-10-17.Retrieved2022-10-17– viaNewspapers.com.
- ^Turner, Matt Warnock (2009).Remarkable plants of Texas: uncommon accounts of our common natives.Austin, Tex.: University of Texas Press. p. 275.ISBN978-0-292-79329-3.OCLC506174561.Archivedfrom the original on 2023-01-17.Retrieved2022-10-17.
- ^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.ISSN2304-8158.PMC6406456.PMID30704018.