Anejo Enchilado

Characteristics:

  • Slight robust flavor
  • Categorized as a semi-soft cheese
  • Smooth, rich, buttery texture
  • Rolled in paprika, giving it a colorful rind
  • Easily grated or shredded
  • No oil-off when heated; advantage being, usage of less cheese in dishes or entrees
  • Does not mask the flavor of a dish, unlike American and other ethnic cheeses; adds to the flavor of the dish

Background:

  • Anejo Enchilado originated from Mexico
  • Enchilado literally means "flavored with chili", thus resulting in one version which is rolled in colorful paprika for a milder effect

Serves as a substitute for:

  • Romano -- Italian
  • Aged Monterrey Jack -- American
  • Gouda -- Dutch

Analytical:
  • Moisture38% - 42%
  • Salt2% - 3%
  • pH5.2 - 5.5
  • Fat27% - 30%
  • FDB45% - 50%

Microbiological:

  • Yeast/Mold0/g
  • E.Coli<10
  • Coliforms<10
  • Salmonella0
  • Staph0
  • L.Moncytogenes0
  • Lactobacilli0

Nutritional Information (per 28 grams):

  • Calories100
  • Calories from Fat70
  • Total Fat8g
  • Saturated Fat4g
  • Trans Fat0g
  • Cholesterol30mg
  • Sodium200mg
  • Total Carbohydrates<1g
  • Dietary Fiber0g
  • Sugars0g
  • Protein7g
  • Vitamin A6%
  • Vitamin C0%
  • Calcium20%
  • Iron0%

Ingredients:

    Pasteurized milk, cheese cultures, salt, paprika and enzymes.

Packaging:

  • 5 lb. loaf
  • Retail Cuts

Shelf Life:

  • 5 lb. Loaf180 days
  • Retail cuts180 days

Temperature Requirements:

  • 34 - 40 degrees F
    Anejo Enchilado is a firm, pressed, white cheese rolled in paprika giving it a colorful rind.

Application and Additional Serving Suggestions:

  • Traditional application includes: stuffing for enchiladas, burritos, tacos; and used as a topping
  • Nachos
  • Grilled cheese sandwiches, hamburgers or any type of sandwich
  • Snack cheese
  • Omelets
  • Pizza and pasta dishes
  • Shreds on salads, vegetable dishes or beans
  • Complemented with a glass of wine
  • Topping on soups
  • Shred or grate on any dish to add color and flavor