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Asadero is an off-white, semi-firm Mexican cheese often sold in a log shape for convenient and easy slicing. It is an excellent cooking cheese: when it melts, it becomes quite creamy without giving off any oil, even at higher temperatures.
It has a light, fresh taste with just a bit of tang to it. It is very creamy, and layered almost like fresh Mozzarella.
Made particularly in the Chihuahua area of Northern Mexico. In some parts of Chihuahua, a plant is used to curdle the milk instead of animal rennet.
Cooking Tips
Asadero is one of the cheeses often called for when Mexicans make Quesadillas (as opposed to us gringos, who stare at the Kraft Processed in the fridge and debate the odds.)
Substitutes
Fresh mozzarella, Fontina, Monterey Jack, Provolone, Queso chihuahua, Queso manchego (though if you have a store where you can get the last two cheeses, which are Mexican, chances are they'll sell Asadero as well.)
Literature & Lore
Asadero in Spanish means baking, which if you speak Spanish is a really important clue that Asadero in fact was developed especially for cooking.
Also called:  Queso Asadero Queso asadero (Spanish)
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Blue Cheeses, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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