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Newsletter - July 2015

Cheese of the Month
QUESO CHIHUAHUA (chee'-wah-wah)
(Our Newest Cheese)

A distinctive artisanal cow's milk cheese with a rich buttery flavor that evokes a bold nuttiness. Queso Chihuahua originated in Mennonite communities in the State of Chihuahua in Northern Mexico. It's a mellow cheese with a semi-hard texture. It is great for just snacking and magnificent for melting dishes such as Quesadillas, Queso Fundido con Chorizo, Enchiladas and any casserole dish.

Recipe of the Month
Salsa Verde
4 small tomatillos, husks removed
1/2 avocado
2 tablespoons chopped onion
1/2 clove garlic
1 jalapeno, seeded
2 tablespoon fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt

Pico de Gallo
1/2 ripe tomato, chopped
1 jalapeno, chopped
1/4 cup chopped onion

3 tablespoons chopped cilantro leaves
1 teaspoon lime juice
1/8 teaspoon salt

8 whole corn tortillas
1 cup corn oil
1/2 teaspoon sea salt
6 ounces fresh lump crabmeat
1/4 cup minced onion
1/4 cup minced jicama
1/2 cup Salsa Verde (recipe above)
2 teaspoons lime juice
1/4 teaspoon salt
3/4 cup (4 ounces) Queso Chihuahua, shredded
Paprika to taste
1/2 tomato, diced, for garnish
8 sprigs fresh cilantro, for garnish

For the Salsa Verde, wash the tomatillos with cold water. Using a spoon, scoop the pulp out of the avocado skin. Place all ingredients except salt in a blender and process until completely smooth. Add the salt to taste. For the Pico de Gallo, combine all ingredients in a small bowl.

For the Toastados, heat the oil in a medium skillet over medium heat to 350 and fry the tortillas, turning as necessary using a slotted spoon, until crisp and golden brown. Remove the tortilla chips from the oil with a slotted spoon and place on paper towels to drain. Sprinkle them with the sea salt. Mix the crabmeat, the onion, the jicama and the Salsa Verde in a small bowl. Add the lime juice and salt. Stir and adjust seasonings, if necessary Preheat the broiler on high. Place the tortilla chips on a baking sheet, then divide and mound the cheese on top. Transfer the chips to the broiler and place about 3 inches beneath the heat source. Broil until the cheese melts, taking care not to let the Tostados get too brown. Remove from the oven and immediately mound the crabmeat mixture atop the cheese.

To serve, top each Tostada with a small dollop of Salsa Verde and a spoonful of Pico de Gallo. Garnish with paprika, tomato and cilantro. Place extra sauces in small bowls to pass at the table.

Serves 8.