Queso Quesadilla

Characteristics:

  • Rich and mild in flavor
  • Categorized as a semi-soft cheese
  • Creamy, buttery texture
  • Excellent melting properties
  • No oil-off when heated, advantage being usage of less cheese in dishes or entrees
  • Does not mask the flavor of the dish, unlike American and other ethnic cheeses; adds to the flavor of the dish

Background:

  • Also referred to as a "Melting Cheese" in the wholesale market
  • Queso Quesadilla originated from Mexico

Serves as a substitute for:

  • Mozzarella -- Italian
  • Muenster -- American or German
  • An unaged Monterrey Jack -- American
  • An uaged Gouda -- Dutch
  • Asadero -- Hispanic
  • Chihuahua -- Hispanic

Analytical:
  • Moisture38% - 42%
  • Salt2% - 3%
  • pH5.2 - 5.5
  • Fat27% - 30%
  • FDB45% - 50%

Microbiological:

  • Yeast/Mold0/g
  • E.Coli<10
  • Coliforms<10
  • Salmonella0
  • Staph0
  • L.Moncytogenes0
  • Lactobacilli0

Nutritional Information (per 28 grams):

  • Calories90
  • Calories from Fat70
  • Total Fat8g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol25mg
  • Sodium200mg
  • Total Carbohydrates<1g
  • Dietary Fiber0g
  • Sugars0g
  • Protein6g
  • Vitamin A6%
  • Vitamin C0%
  • Calcium20%
  • Iron0%

Ingredients:

    Pasteurized milk, cheese cultures, salt and enzymes

Packaging:

  • 40 lb. block
  • 5 lb. loaf
  • Retail Cuts

Shelf Life:

  • 40 lb. Block180 days
  • 5 lb. Loaf180 days
  • Retail cuts180 days

Temperature Requirements:

  • 34 - 40 degrees F.
    Queso Quesadilla is a semi-soft, ivory, creamy, buttery mild cheese.

Application and Additional Serving Suggestions:

  • Very versatile in application, unlike American and Italian-style cheeses
  • Traditional application includes: quesadillas (cheese melted on a tortilla), enchiladas, burritos, chile rellenos and fajitas
  • Fondues and nachos
  • Grilled cheese sandwiches, hamburgers or any type of sandwich
  • Snack cheese
  • Omelets
  • Pizza and pasta dishes
  • Any dish requiring a melting cheese