Food manufacturers have long known that cheese can bring flavor, texture and functional properties to food products. Historically, U.S. food formulators have turned to Cheddar, mozzarella and other traditional cheeses for product development. But, with the Hispanic population now the fastest-growing population group in the United States—expected to reach 55.2 million people by 2020 (according to the U.S. Census Bureau)—there has never been a better time for food manufacturers to consider incorporating the unique and authentic flavors and textures of Hispanic cheese into their products. In addition, growing interest in ethnic flavors from the non-Hispanic U.S. population represents new application opportunities.
The functional and textural attributes of Hispanic cheeses make them versatile for use in processed foods. Potential applications include entrées, snacks, side dishes, salads, sauces and appetizers.
The origins, flavors and functionality of Hispanic cheeses can be confusing for U.S. food manufacturers who have never worked with them before. Therefore, formulators should do their homework before considering which kind of Hispanic cheese to use in their products.
What is queso?
Hispanic cheese is generally grouped into melting and non-melting categories, and includes many different types, flavors, textures, shapes and colors that are as varied as the Latin American countries they represent. Hispanic cheese includes cheeses native to Mexico, the Caribbean, South America and Central America. Most Hispanic cheeses have subtle flavors that are often specific to a region or country.
The major difference between Hispanic cheeses and American or European varieties is that the vast majority of Hispanic cheeses are fresh, with a relatively smaller number of these cheeses being dried, salted and aged. Most European andAmerican cheeses are aged, with fewer fresh-cheese types available.
Generally, Hispanic cheeses are divided into three categories: fresh, nonmelting cheeses; melting cheeses; and hard, aged cheeses.
Fresh, nonmelting cheeses are used as fillings or toppings in applications where melting is not desired, particularly in deep-fried or pan-fried foods. For instance, queso blanco cheese has a mild, creamy flavor similar to Monterey Jack, is curdy and grainy, and often is used as a topping or filling in baked dishes, like stuffed chicken breasts, stuffed peppers, burritos and enchiladas. Queso fresco is another popular nonmelting Hispanic cheese, frequently used as a topping on meats, tacos, salads or layered into lasagna. Melting cheeses, like queso Oaxaca or queso quesadilla have a mild, slightly salty flavor with sweet milk notes, and are primarily used in cooked dishes. Hard, aged cheeses, like queso cotija, are dry with more intense flavor, soften well when heated, but do not melt and can be grated or crumbled. These cheeses are often used in cooked foods or as garnish for soups, salads and beans.
Hispanic cheeses also contribute texture, an essential attribute of these cheeses. Many Hispanic cheeses have a desirable gritty texture, something that would be considered a defect in the manufacture of traditional U.S. cheeses.
Identifying Hispanic cheeses
The flavors of Hispanic cheeses have everything to do with geography, agriculture, temperature and other variables, including the way the milk is handled and how the cattle are fed. For example, some cheeses from Nicaragua have a smoky taste, as they are crafted over an open fire rather than using steam from boilers, as is done by U.S. cheesemakers.
The names of these cheeses can be confusing, since varieties that are virtually identical can have different names in different countries. For instance, a cottage-type cheese made with fresh skim milk is called queso de puna in Puerto Rico and queso fresco in El Salvador. Fresh cheese made from whole or partly skimmed milk in Mexico is called panela, and cheese made from whole or partly skimmed milk and pressed is called queso de prensa in El Salvador, Mexico, Venezuela and Puerto Rico.
Understanding the demographics, nuances, origins and properties of Hispanic cheeses is crucial for product development. Food manufacturers will have to be smart, because today’s consumer is savvy and looking for authenticity in products.
Dean Sommer, a cheese and food technologist at the Wisconsin Center for Dairy Research (WCDR), serves as a critical resource for cheesemakers and end users interested in expanding the use of cheese, particularly as an ingredient in food applications and in the food service industry. The Wisconsin Center for Dairy Research (WCDR) at the University of Wisconsin-Madison and several other research centers in the DMI National Dairy Foods Research Center Program can provide technical assistance and expertise for product development that incorporates all kinds of cheeses. The program provides the food and beverage industry with leading-edge dairy product and ingredient research and technical resources that support dairy industry innovation.
Dairy Management Inc.™ (DMI) has published a comprehensive primer on more than 60 types of Hispanic cheeses from Latin American countries, including translations, origins, flavors, mouthfeel, melting points and detailed production tips, to educate food manufacturers on these exotic cheeses.To find out more about the technical resources available or to obtain a free copy of the 44-page Hispanic Cheese Reference Guide from DMI, send an e-mail to techsupport@innovatewithdairy.com.