What popular cheeses can your products be compared to?
Queso Fresco: similar in texture to feta, but all whole cow’s milk with ultra-mild flavor, and no tanginess. Crumble or dice. Not for melting.
Queso Blanco: similar to paneer, with rich milky flavor and salt. Slice or dice. Not for melting. Perfect for searing.
Queso Oaxaca: similar to low-moisture mozzarella, with higher moisture, and richer whole milk flavor. Use as is or melted.
Queso Chihuahua®: in a class of its own, the ultimate buttery, mild melting cheese.
Queso Cotija: similar to parmesan, but made with whole milk. Robust, fully-aged flavor and firm texture. A finishing cheese; grate or shave over dishes.
How should these products be stored?
All of our products should be refrigerated at 33-40 degrees, wrapped in plastic after opening. See each product for best used after opening dates. Our Pre-Cooked Chorizos should be kept frozen until ready to use. We recommend using within 5 days after thawing.
Only our Chihuahua®, Cotija and Chorizo products can be frozen.
How is Crema different from sour cream?
Our Crema has a silky texture when stirred or shaken. Perfect for transferring to a squeeze bottle. Flavor is from natural culture, and only slightly tangy. This product is perfect for basic garnishing and for adding to soups, sauces and dressings. Will not break with heat or when acidic ingredients, such as citrus juice, are added.
Are the Cheeses vegetarian-friendly?
All of our cheese products are lacto-ovo vegetarian friendly with the exception of our cotija cheese.
How is Mexican chorizo different than Spanish chorizo, or other types?
Our chorizo is a fresh sausage with a crumbly texture. Not to be confused with cured, slice-able ready-to-eat varieties. The flavor profile is bold and complex.
Are any of the cheese products low in lactose?
Our Cotija cheese is 99.99% lactose-free. Chihuahua® cheese is 99.95% lactose free and Oaxaca Cheese is 98% lactose-free. Lactose is naturally converted into lactic acid during the cheese-making process.