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Best Añejo cheese in New York
“Salty, sharp, and rolled in paprika—a firm aged cheese built for shredding, grating, and melting into Mexican classics.”
What the real thing tastes like
Añejo cheese (Spanish: queso añejo [ˈkeso aˈɲexo]) is a firm, aged Mexican cheese traditionally made from skimmed goat's milk, but most often available made from skimmed cow's milk. After it is made, it is rolled in paprika to add additional flavor to its salty, sharp flavor, which is somewhat similar to Parmesan cheese or Romano cheese, but not as strongly flavored as cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. When dried, it acquires a firm texture, allowing it to be easily shredded or grated. Queso añejo is a good baking or grilling cheese, which is generally sprinkled on top of or stuffed into enchiladas, burritos, tostadas, and tacos. Parmesan, Cotija, or feta cheese can be substituted when añejo is not available. It may also be referred to as añejo enchilado cheese or añejo (meaning "aged"). Queso añejo has been made in Zacatecas since at least the early nineteenth century.
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Añejo cheese is a firm, aged Mexican cheese that starts as skimmed milk curds and transforms into something built for work—shredding, grating, melting into the heat of a griddle. Rolled in paprika, it arrives salty and sharp, crumbly enough to scatter across enchiladas and tacos, yet dense enough to hold its ground when baked. It's a cheese that doesn't announce itself loudly; milder than cotija, it lets other flavors breathe while adding umami ballast to whatever dish needs anchoring.
Order it here when it has
- versatile for baking and grilling
- easily shredded or grated when dried
- traditional since early 1800s
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