Dairy, Cheese | Vegetarian Gluten Free Low Carb

Queso Anejo

Bos taurus Allergens: Milk
Queso Anejo

Sourcing & Taxonomy

  • Family N/A (Animal Product)
  • Primary Cuisine Mexican
  • Seasonality Year-Round
  • Source Cow's Milk

The Forktionary Angle

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Definition

A firm, aged Mexican cheese, typically made from skimmed cow's milk, with a salty, sharp, and crumbly texture, often used for grating.

Sensory Profile

TasteSalty, Sharp, Pungent, Umami
TextureFirm, Dry, Crumbly, Gritty
AromaSharp, Aged, Nutty, Butyric
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g
Calories400 kcal
Total Fat30 g
Saturated Fat20 g
Trans Fat1 g
Cholesterol100 mg
Protein30 g
Total Carbohydrate1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium850 mg
Iron0.3 mg
Potassium90 mg

Chef’s Secret

For an authentic finish, grate Queso Anejo over warm dishes just before serving to allow its aroma to bloom.

Substitutions

Best Match

Cotija Cheese

1:1

Very similar salty, firm, and crumbly texture, making it an excellent direct substitute.

Parmesan (Parmigiano-Reggiano)

1:1

Offers a salty, hard, and sharp flavor profile, excellent for grating, but Italian in origin.

Feta Cheese (aged)

1:1

Provides a salty, crumbly texture and tangy flavor, though often moister and more pungent.

Asiago Cheese (aged)

1:1

A hard, Italian cheese with a nutty, sharp flavor and crumbly texture, good for grating.

Buying Guide

Seek out a firm, dry block of cheese. It should have a slightly yellowed interior and a distinct, sharp aroma.

Flavor Pairings

Enchiladas Tacos Elote Refried beans Salads