These Flavorful Favorites Enliven Any Fiesta
SOUTH SAN FRANCISCO, Calif. & MODESTO, Calif. – April 25, 2008 – If you’re planning to celebrate Cinco de Mayo, make sure you include authentic Hispanic-style cheeses on the menu. Here are two flavorful dishes that fit right in with any party and feature Hispanic-style cheeses from California, the nation’s leading producer of cheeses made in the authentic styles of Mexico and Central America.
Creamy Shrimp Nachos offer a distinctly different take on traditional nachos. California Queso Blanco provides the cheesy goodness we crave on nachos, but the shrimp and a sprinkling of Cotija add a touch of sophistication that’s just right for parties. California Cheesy Black Bean Dip is a party favorite that combines California Oaxaca with black beans and a variety of zesty flavors, including garlic and jalapeño chiles, into a festive dip perfect for tortilla chips, celery sticks or jicama.
Hispanic-style cheeses are one of the nation’s fastest-growing cheese categories, and last year California produced more than 109 million pounds in 25 different styles. Long prized within Hispanic communities in California and across the country and featured in Mexican restaurants, Hispanic-style cheeses are increasingly available in supermarkets. If you can’t find them at your local grocer, a Mexican or Central American specialty store nearby is sure to have them.
Hispanic-style cheeses fall into two categories – fresh and aged. Many Hispanic styles are used mainly for cooking and tend to be slightly salty.
Whether aged or fresh, California’s Hispanic-style cheeses enliven snacks and meals with subtle tastes and refreshing textures. These festive recipes for Creamy Shrimp Nachos and California Cheesy Black Bean Dip call for traditional Hispanic-style cheeses, but Monterey Jack can serve as a good substitute. Most people don’t know that Monterey Jack is a direct descendant of a Spanish farmstead cheese called “Queso del País” (or “Country Cheese”) that was first produced in the California missions more than 200 years ago. Today, many Hispanic-style cheesemakers still produce a form of Jack.
For more information on creative ways to enjoy Hispanic-style cheeses, see the California Milk Advisory Board (CMAB) Substitutions & Uses Guide. It helps you to give your favorite recipes a Southwest flavor by substituting these cheeses for more familiar types.
California is the nation’s leading milk producer. It also produces more butter, ice cream, yogurt and nonfat dry milk than any other state. Home to more than 50 cheesemakers who produce 250 varieties and styles, California is the second-largest producer of cheese, which is available nationally under the Real California Cheese seal.
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