Anejo Enchilado Cheese vs Criollo Cheese
Anejo Enchilado Cheese is a semi-hard cow or goat-milk cheese from Mexico, while Criollo Cheese is semi-firm and made from cow milk, originating in Mexico.
What Is Anejo Enchilado Cheese?
Añejo enchilado is an aged Mexican cheese from Zacatecas, made from skimmed goat's or cow's milk and rolled in paprika. It tastes salty and sharp, close to Parmesan, and gets grated over enchiladas, tacos, and tostadas.
What Is Criollo Cheese?
Criollo cheese is a semi-hard raw cow's milk cheese from the area around Taxco, in northern Guerrero, Mexico. Its yellow to orange paste is full of eyes, the taste is mild and slightly sweet, and it browns well under a grill.
What's the Difference Between Anejo Enchilado Cheese and Criollo Cheese?
- Milk type: Anejo Enchilado Cheese (cow's or goat's milk), Criollo Cheese (cow's milk)
- Milk treatment: Anejo Enchilado Cheese (pasteurized), Criollo Cheese (raw)
- Texture: Anejo Enchilado Cheese (semi-hard), Criollo Cheese (semi-firm)
- Taste: Anejo Enchilado Cheese (salty, sharp, spicy, strong), Criollo Cheese (savory, sharp)
Side-by-Side Comparison
| Anejo Enchilado Cheese | Criollo Cheese | |
|---|---|---|
| Country of Origin | Mexico | Mexico |
| Specific Origin | Zacatecas, Mexico | Taxco |
| Milk Type | Cow's or goat's milk | Cow's milk |
| Milk Treatment | Pasteurized | Raw |
| Texture | Semi-hard | Semi-firm |
| Rind | Rolled in paprika | — |
| Taste | Salty, sharp, spicy, strong | Savory, sharp |
Taste Comparison: Does Anejo Enchilado Cheese Taste Like Criollo Cheese?
Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Criollo Cheese brings savory, sharp character. On the nose, Anejo Enchilado Cheese offers strong, contrasted with Criollo Cheese's strong. More specifically, Anejo Enchilado Cheese shows salty and sharp, similar to parmesan or romano but milder than cotija, while Criollo Cheese leans toward mild, slightly sweet, very aromatic.
Can You Substitute Anejo Enchilado Cheese for Criollo Cheese?
Anejo Enchilado Cheese can stand in for Criollo Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for semi-firm. Flavor-wise, Anejo Enchilado Cheese reads as salty, sharp, spicy, strong while Criollo Cheese brings savory, sharp notes.
Which Is Better, Anejo Enchilado Cheese or Criollo Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Anejo Enchilado Cheese. For a semi-firm profile, Criollo Cheese is the better fit. Flavor-wise, Anejo Enchilado Cheese suits recipes that want salty, sharp, spicy, strong notes, while Criollo Cheese fits dishes calling for savory, sharp.
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Frequently Asked Questions
Is Anejo Enchilado Cheese the same as Criollo Cheese?
No, they're distinct cheeses. Anejo Enchilado Cheese is made from cow or goat milk; Criollo Cheese uses cow.
Is Anejo Enchilado Cheese similar to Criollo Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anejo Enchilado Cheese for Criollo Cheese?
You can, but expect a shift in richness and milk character.
Does Anejo Enchilado Cheese taste like Criollo Cheese?
Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Criollo Cheese is savory, sharp.
What is Anejo Enchilado Cheese made of?
Anejo Enchilado Cheese is made from cow or goat milk (pasteurized). It originates in Mexico.
What is Criollo Cheese made of?
Criollo Cheese is made from cow milk (raw). It originates in Mexico.
Which should I choose, Anejo Enchilado Cheese or Criollo Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anejo Enchilado Cheese is semi-hard, while Criollo Cheese is semi-firm.