Anejo Enchilado
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.
Key Facts
| Country of Origin | Mexico |
| Specific Origin | Zacatecas, Mexico |
| Milk Type | Cow's or goat's milk |
| Milk Treatment | Pasteurized |
| Rind | Rolled in paprika |
| Texture | Semi-hard |
| Flavor | Salty, sharp, spicy, strong |
| Aroma | Strong |
| Colors | White |
| Also Known As | queso añejo, añejo, añejo enchilado cheese |
What is Anejo Enchilado Cheese?
Añejo cheese comes from Mexico, where it has been made in Zacatecas since at least the early nineteenth century. The name means "aged." It also goes by añejo enchilado cheese, or just añejo.
Tradition calls for skimmed goat's milk, though most of what you find on shelves is made from skimmed cow's milk. Once the cheese is formed, it gets rolled in paprika, which adds another layer of flavor on top of the salt.
The taste is salty and sharp. It sits somewhere near Parmesan or Romano, and it is milder than cotija. Fresh, the cheese crumbles and breaks into small pieces with almost no effort. Dried, it turns firm and shreds or grates cleanly.
Cooks use it for baking and grilling. It is usually sprinkled over or stuffed into enchiladas, burritos, tostadas, and tacos. When you cannot find it, Parmesan, cotija, or feta will stand in.
How Does Anejo Enchilado Cheese Compare?
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