This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||Queso añejo|
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