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.
A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).
A cheese common in the Caribbean that is very similar to a Colby cheese. Orange in color, this cheese has a firm, moist texture that provides a smooth tasting mild to tangy flavor for a variety of baked or fresh foods.
A type of cheese that is used for frying or baking. Popular in Caribbean and South American regions, this type of cheese may be crumbly if fresh or elastic in texture and white or pale yellow in color.
A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.