Oct 29, 2011, 4:46 PM
Post #4 of 11
Personally, I would recommend a good, slightly aged Chihuahua cheese…BUT not one of those molded blocks called Chihuahua, e.g., Lala and several others. My corner grocery, Abarrotes y Carnecería Amadita, carries one that comes in rounds, 4" X 18" (approx.) in size and wrapped in cheesecloth. it comes from one of the Mennonite cheese plants in the State of Chihuahua, but I can't remember which one right now. It makes a perfect substitute for a mild Cheddar or Monterey Jack. Besides that, as a long-time fan of the extra-mild Cheddar called Longhorn NOB, I find it to be a much better cheese overall. It's nearly white like Monterey Jack, as it has no added color like nearly all non-artisanal Cheddars have.