Queso Campesino
| Asadero is a semi-soft, high-moisture (45–50%) *pasta filata* cheese originally from Northern Mexico (Chihuahua) and produced industrially in the U.S. by Queso Campesino (Colorado Ranchers, Inc.). Made from pasteurized whole cow’s milk using microbial enzymes, it exhibits a mild, tangy, buttery flavor and smooth, elastic texture. It melts excellently for dishes like Queso Fundido. Unlike traditional raw-milk Asadero made with trompillo berry coagulant, this U.S. variant emphasizes safety and shelf life. Pronounced ah-sah-DEH-roh, it pairs well with lagers, Sauvignon Blanc, and mild reds. | |
| Country | United States |
| Milk | Cow |
| Rennet | Variable |
| Heat Treatment | Pasteurized |
| Texture Profile | Smooth, Elastic, Semi-firm to Semi-soft |
| Flavor Profile | Mild, Milky, Buttery, Tangy, Acidic, Slightly Salty |
| Wine Pairings | Sauvignon Blanc, Chardonnay (Unoaked), Pinot Gris / Pinot Grigio, Pinot Noir, Sparkling Wine (Cava/Prosecco) |
| Beer Pairings: | Mexican Lager / American Lager, Pilsner, Pale Ale, Wheat Beer (Hefeweizen) |
| Food Pairings: | Queso Fundido, Chiles Rellenos, Quesadillas, Enchiladas, Roasted Poblano peppers, jalapeños, grilled corn, salsa verde, Chorizo, grilled steak, ham, Corn or flour tortillas, tortilla chips, crusty bread, Fresh melon or berries |
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