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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

 

The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on mkf1000@medschl.cam.ac.uk. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


Queso añejo

Language: Spanish

Description: A hard cheese made with cow or goat's milk, similar to Feta when fresh and Parmesan cheese when dried. It has a crumbly, dry close-grained and salty paste with a few small holes. This cheese is made with skimmed milk. The curds are pressed. Affinage is up to 8 months. When this sharp cheese is coated with chilli powder it is called Queso Anejo Enchilado.


Ethnicity: Mexican, Spanish
Most frequent country: Mexico, Spain
Better known as: Anejo queso
Also known as: Anejado, (queso), Cotija, Queso anejado

See places: Spanish food and cuisine, Mexican food and cuisine

See foods and dishes: Féta, Parmigiano-Reggiano


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Database last updated: 21 June 2011 12:23