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.
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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.
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| 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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