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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").
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USDA Nutrition Facts |
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| Serving Size 1 cup, crumbled |
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| Calories 373 |
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| Protein 21g |
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| Total Fat 29g |
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| Total Carbohydrates 4g |
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| Dietary Fiber 0g |
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| Sugars 4g |
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| Potassium 87mg |
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| Sodium 1131mg |
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| Cholesterol 105mg |
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Queso Anejo term - Related Content |
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| A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor. It is a good grilling or pan-frying cheese as it ... |
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| A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a creamy flavor with a spicy taste from the bits of jalapenos mixed into the ... |
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