TheGodFresco
formerly gsdoubleu
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- Joined
- Aug 31, 2007
Jack cheese
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Originally Posted by Thizz Marley
co-pinche-signOriginally Posted by ImNacho
or Asadero, those are the ones you use in Quesadillas...Originally Posted by CincoSeisDos
Queso Oaxaca
Cotija es more of a 'on top of flautas' thing, it has like a salty taste...
Panela in the other hand...
Originally Posted by Thizz Marley
co-pinche-signOriginally Posted by ImNacho
or Asadero, those are the ones you use in Quesadillas...Originally Posted by CincoSeisDos
Queso Oaxaca
Cotija es more of a 'on top of flautas' thing, it has like a salty taste...
Panela in the other hand...
Originally Posted by kedabowl
There is Queso Fresco, but it doesnt melt very well. White cheddar is good, but its very oily/greasy when melted. American melts the best and is used the most (at least in San Antonio it is).
You could try the "Mexican" blends that come pre shredded, but the mixture of cheeses melt different ways.
My opinion is to get American, go to your local grocery store and go to the deli and ask for a pound of American and they will normally shred it for you. Thats the best way to go.
Originally Posted by kedabowl
There is Queso Fresco, but it doesnt melt very well. White cheddar is good, but its very oily/greasy when melted. American melts the best and is used the most (at least in San Antonio it is).
You could try the "Mexican" blends that come pre shredded, but the mixture of cheeses melt different ways.
My opinion is to get American, go to your local grocery store and go to the deli and ask for a pound of American and they will normally shred it for you. Thats the best way to go.