This mild cow's milk cheese was made for melting. The beauty of this cheese, is that it is not oily when melted and enhances the flavor of the dish rather than masking it. Perfect for quesadillas, tostadas and enchiladas - essential for queso fundido.
In 2000, Andrew Herold and Kim Reddy followed their passion for Hispanic cheeses with tradional flavor profiles and began making their own in a small dairy plant in Michigan. Herald had already dedicated 22 years in the cheesemaking industry, with 16 of those dedicated to making Mexican -type cheeses. Preserving old-world technique, they have successfully matched these flavors and now make them with Wisconsin's finest quality, fresh milk at an innovative plant in Central Wisconsin.
- Made from pasteurized cow's milk.
Nutritional information coming soon!
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