Comments on: Guide to Mexican Cheese

By: Adriana

Adriana — Tue, 20 Jan 2009 05:03:26 +0000

Leía acerca del queso ricota, quisiera alguien me pudiera decir la diferencia entre el queso ricota y el queso panela, o bien, si pudieran sustituirse sin ningún problema uno por otro.

De antemano muchas gracias.

By: Manzanillo Blogger

Manzanillo Blogger — Sat, 27 Dec 2008 05:20:22 +0000

Hey Scott, as for the best place to get Mexican cheese, I would definitely go into Santiago and look in and around the market there. There are lots of places that make their own cheese (many times it is Panela) and they sell it around the markets. Also do you know where Lulu’s restaurant is on the “famous” Hollywood and Vine street in Santiago? They make a mean Sopé and they also sell a few unique and delicious cheeses for a great price.

I’ll contact you about the guest post! Thanks so much for writing it!

By: Scott McMurren

Scott McMurren — Sat, 27 Dec 2008 02:16:29 +0000

OK–Here’s my question: Where’s the best cheese shop in ZLO? Wal Mart ? That’s where we’ve been going. Please–give me REAL advice!! HA!

PS–Just got back from Patzcuaro. Are you ready for “guest” post? Please advise. s

By: eileen

eileen — Fri, 12 Dec 2008 16:20:48 +0000

hmmm, I don’t usually use butter, I use sunflower oil (because soybean oil is all transgenic here), which makes my food probably not that traditional, but it’s delish, so who cares! Your food sounds great. Do you do a lot of substitutions? Would love to hear more about cooking adventures elsewhere!

By: Manzanillo Blogger

Manzanillo Blogger — Thu, 11 Dec 2008 22:56:31 +0000

Why indeed we have. Panela chesse tastes almost exactly like paneer. People say our house smells of curry all the time. We just found a great way to make Indian food more healthy too: use heavy cream (the kind you use in whipped cream) in place of butter, and you can water the heavy cream wayyyy down to reduce the fat. Tastes great, less filling.

Thanks for catching the Spanish spelling, the little ñ gets me every time.

By: eileen

eileen — Thu, 11 Dec 2008 22:05:52 +0000

wow. multiple kinds of cheese! So jealous. We don’t get that down here, much.

Manchego, if it’s made like real manchego (cheese from the Mancha) should be a sheep’s cheese. Delish! We have an aged sheep cheese here but it’s hard to find.

I’m guessing it’s añejo, with an ñ, because that means aged.

And your panela (which is funny, because in the carribean that means brown sugar) sounds just like the panner I just made! Have you ever used it in your extensive Indian food cookery to replace paneer? Would it work, I wonder?

Keep up the good work!

By: Jean Gogolin

Jean Gogolin — Sun, 07 Dec 2008 00:48:35 +0000

Damn, this makes me miss living in California, where I could find some of these. Just try finding any of them in New Hampshire.

By: crazy4manzanillo

crazy4manzanillo — Thu, 04 Dec 2008 06:29:57 +0000

one day when i went shopping at soriana, and haven’t been able to find swiss cheese, i tried out lala’s manchego cheese for sandwiches, and let me tell you, it beats yellow & swiss cheese hands down!

i wonder if in manzanillo there are places that serves burgers with that type of cheese?

By: Aubreyd

Aubreyd — Wed, 03 Dec 2008 23:57:16 +0000

I personally love the oxaca cheese. Its great when you need a quick, string cheese like snack!