Queso Chihuahua

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In the United States, Chihuahua is a federally registered trademark for cheese and sour cream owned by V&V Supremo Foods, Inc. of Chicago, Illinois.

Chihuahua brand cheese is a semi-soft cheese made from all-natural, non-processed ingredients, including grade A cow's milk, and is rGBH hormone free, gluten free and made without animal derived cultures. This type of cheese is commonly known in the United States as queso quesadilla cheese. V&V Supremo introduced its Chihuahua brand cheese into its line of food products to meet the demand for a traditional "queso quesadilla" style cheese. Chihuahua brand cheese's distinctive pale yellow color, semi-soft texture, and mild, buttery taste make it the number one queso quesadilla cheese in the United States. Chihuahua brand cheese is primarily used in a variety of dishes such as: pizza, lasagna, casseroles, queso fundidos, nachos, quesadillas, and enchiladas to name a few. V&V Supremo's Chihuahua brand cheese is similar in color to white cheddar and Monterrey Jack. However, the similarities end there. Its flavor, elasticity and performance under a broiler make V&V Supremo's Chihuahua brand cheese distinctive and unique to any other cheese in the world.

In Mexico, queso Chihuahua is commonly recognized as a soft white cow's-milk cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso chihuahua.[1][2] This cheese is now made by both Mennonites and non-Mennonites throughout the state and is popular all over the country.[citation needed]

Queso Chihuahua is good for melting and is similar to a mild, white cheddar or Monterey Jack.[2] It may be used in queso fundido (fondue style melted cheese), choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.[3]

See also[edit]


  1. ^ Coupon, William (April 1989). "Side By Side". Texas Monthly (Texas Monthly, Inc.) 17 (4): 118–125. ISSN 0148-7736. Retrieved 31 August 2011. 
  2. ^ a b Bayless, Rick (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. With Deann Groen Bayless. William Morrow. p. 327. ISBN 978-0-06-137326-8. 
  3. ^ "Guide to Mexican Cheeses". Gourmet Sleuth. Retrieved 2007-10-15.