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 to add additional flavor to its salty sharp flavor, which is somewhat similar to Parmesan or Romano, but not as strong 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 Anejo is a good baking or grilling cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos and tacos. Parmesan, cotija, or feta cheese can be substituted when anejo is not available. It may also be referred to as Anejo Enchilado or Anejo (meaning "aged").
Cheeses of Mexico and the Caribbean: Queso to Requeson
Queso is the Spanish word for cheese. In the United States, the word is commonly used as a name for a type of Mexican cheese dip, as well as for numerous varieties of Mexican cheese.