Formaggio Friday!!!

Hello there!  Welcome to today's edition of Formaggio Friday!

Queso Seco is a type of mexican cheese similar to pot cheese.  It is made when Queso Blanco is pressed and more of the water is removed.

According to the Wisconsin Cheese board it is similar to parmesan.  I felt that it was more similar to feta.  It is a dry, hard, white cheese.  Also, it is very very salty.

The price of this cheese I would say is in the middle range.  I believe this package was $6.99 for slightly less than a pound.

Queso Seco

The first recipe I used it on was a greek-style spaghetti squash (I either couldn't find or didn't buy feta).  It was ok.

We had originally bought it for this Chili-Glazed Shrimp with Tomatillo Cilantro Sauce recipe.  Now, I usually don't put cheese on seafood but we were looking for a recipe for tomatillos and found this on epicurious.  We figured we would give it a try and were very glad that we did.  The saltiness of the Queso Seco balanced out with the tomatillos nicely.

Nate was very proud of this dish...and it was the first time he has ever finished shrimp before I did.

I think that I will probably make a mexican style salad with black beans, corn and salsa to use up the rest of the cheese.  Yum!

-Questions of the day- 

Have you ever tried Queso Seco?

How do you feel about cheese on seafood?

Have a great weekend everyone!