REAL CALIFORNIA CHEESE
A Foodservice Favorite Enjoyed All Day Long

California has produced cheese for as long as it has made wine – more than 200 years. And just like thestate’s wines, California cheeses are among the finest in the world. California’s cheesemakers delight
palates with new cheese varieties and lead the way in the American cheesemaking renaissance.
Today, more than 50 California cow’s milk cheesemakers produce 250 varieties and styles of awardwinning cheeses available and used by restaurant operators and chefs through the U.S. and the world.

CHEESE FACTS
California cheeses vary in style,flavor and age, but they fall into fivemain categories: fresh (unripened),
soft and soft-ripened, semi-hardand hard, very hard, and spiced andflavored. California produces a wide
range of cheeses from Monterey Jack,
Mozzarella and Cheddar to artisan
blues and Brie.
California is the second
largest cheese producing statein the nation, responsible formore than 2.5 billion poundsof cheese in 2017.
California is the largest
producer of Mozzarella and
Hispanic-style cheeses. The
state also produces more
Monterey Jack than any
other state. This California
original is a descendant of a
type of cheese produced in the
California missions more than
200 years ago.
The Real California Milk seal
ensures that the cheese wasmade using 100% California
milk from California’s morethan 1,300 dairy farm families.

STORAGE & HANDLING
When purchasing cheese, make sure the package is properly
and tightly wrapped and sealed, and that the cheese inside looks
appealing. Keep cheeses in the refrigerator until needed. Once
opened, follow these simple guidelines for storing cheese:lFresh cheeses can last for a few weeks if properly stored; ifyou detect mold on a fresh cheese, discard it.

lSoft-ripened cheese will keep for up to several weeks if
properly stored. If you plan to use a soft-ripened cheese
within a few days, store it in the refrigerator in its original
plastic wrap.

lSemi-hard and hard cheeses can remain enjoyable for four toeight weeks if properly stored. If they’re not going to be used
in a few days, re-wrap the cheese in parchment or wax paper,
which allows the cheese to breathe. Then store the cheese ina covered plastic container or an open resealable-type foodstorage bag and open the container a few times a week to let
in fresh air.

lVery hard cheeses (typically used for grating) are much lower
in moisture than other cheeses and will keep for months
stored in the same way as semi-hard cheeses.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS

Back-of-the-House
Cheese can bring bold flavors and variety to any
foodservice daypart and creates an easy way to tap into
popular food trends. Use multiple cheeses to add layersof flavor throughout the menu.
Weight is the best method to measure cheese for recipes:
4 ounces of natural cheese equals 1 cup shredded cheese(1 ounce = 1/4 cup).
To melt cheese, use a low temperature for a short time.
Hard cheeses, which can withstand higher cooking
temperatures versus soft cheeses, are ideal for cooking
and baking. Shred, grate or cut cheese into pieces before
melting. Minimize stirring, which can cause cheese to
become lumpy.
Add cheese toppings to food at the end of baking or
broiling and heat just long enough to melt.
Soft and soft-ripened cheeses have enough water tomake them blend well into soufflés, custards and fillings;
remove the rind before using.

Front-of-the-House
Foodservice operators have expanded their useof California cheese courses, plates and boards asappetizers and desserts. Serve several varieties in one
to 2 oz. servings and include a variation of flavors andtextures from fresh to aged.

CHEESEMAKING PROCESS
Cheese is made by adding acid orstarter culture to milk, this causes thesugar in the milk to ferment. Curdling(coagulating) milk causes it to separate
into semi-solid curds and liquid
whey. The type of cheese produced
is determined by a number of factors
including the culture, the amount of wheyin the curds, how the curd is worked after
whey drainage, the amount of pressure
applied to the curds, and if the cheese isintended to be fresh or aged.
Fresh cheeses are made from uncooked
or cooked curd, drained of whey andformed. For aged cheese, the curds are
stirred and, in some cases, heated; then
the whey is drained and the curds are
salted and pressed to form cheese. Freshcheeses are consumed immediately while
aged cheeses can be ripened for a periodof time ranging from weeks to years.
Cheese can be made from whole milk(full fat), 2 percent fat (reduced-fat),1 percent fat (low-fat), nonfat or a
combination of these milks. Somecheeses require that the milk be enrichedwith cream. Most cheese in the U.S. ismade from cow’s milk.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

SPECIALTY CHEESE

Unique Varieties & Styles a Boon to Foodservice Operators
California is the nation’s leading milk producer and the second-largest producer ofcheese – it’s home to more than 50 cheesemakers who produce 250 varieties and stylesof cow’s milk cheeses that carry the Real California Milk seal. These cheeses vary in style,flavor and aging – they range from soft to hard, can be spiced and flavored, washed rind
and include artisan, American, European, Hispanic-style and Middle Eastern varieties.
When it comes to cheese, American consumers want authenticity, bold flavor, snack
sophistication, information to-go, freshness, tradition and performance. Foodservice
operators are building on these opportunities to offer more menu choices with cheese,and also taking advantage of consumer desire for more ethnic and adventurous meal
options by serving dishes featuring Real California specialty cheeses.

SPECIALTYCHEESEFACTS
Of the 250 varieties andstyles of cow’s milk cheese
produced in California,
more than 100 are spiced
and flavored varieties.
Examples of the mostpopular Real California
specialty cheeses
include: Feta, Blue,
Burrata, Gouda, Asiago,
Mediterranean String
Cheese and Ackawi.
The Real California Milk
seal ensures that thecheese was made using
100% California milk
from California’s morethan 1,300 dairy farm
families.

STORAGE & HANDLING
When purchasing cheese, make sure the package is properly and tightly
wrapped and sealed, and that the cheese inside looks appealing. Keep cheeses
in the refrigerator until needed. Once opened, follow these simple guidelines
for storing cheese:lFresh cheeses can last for a few weeks if properly stored; if you detectmold on a fresh cheese, discard it.

lSoft-ripened cheese will keep for up to several weeks if properly stored.
If you plan to use a soft-ripened cheese within a few days, store it in the
refrigerator in its original plastic wrap.

lSemi-hard and hard cheeses can remain enjoyable for four to eight weeks
if properly stored. If they’re not going to be used in a few days, re-wrap
the cheese in parchment or wax paper, which allows the cheese to breathe.
Then store the cheese in a covered plastic container or a resealable-type
food storage bag and open it a few times a week to let in fresh air.

lVery hard cheeses (typically used for grating) are much lower in moisturethan other cheeses and will keep for months stored in the same way as
semi-hard cheeses.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS

WHAT’S TRENDING

Back-of-the-House

Specialty cheeses bring richness, interest, andcraveability to any foodservice daypart. For
example, when a menu calls for grated Parmesan,
try branching out to other hard California cheeses
like aged Gouda, Asiago or Dry Jack. From pastas
to pizzas, it’s an easy way to bring interest to themenu and the plate.
A best practice is to add cheese as the lastingredient in a sauce or soup and heat until melted.
Avoid heating at too high a temperature or thecheese may become rubbery or stringy. Also,
minimize stirring, which can cause the cheese to
become lumpy. Blue and pungent cheeses should
be added sparingly to recipes since they tend to
melt quickly and burn easily. In baking, chill cheese
before grating and adding to pastry dough.
Most diners enjoy some type of cheese in or on
their salad. Expand their options by using bold,
distinctive cheeses such as Feta and Pepper Jack.
Use flavor-forward cheeses to kick up the flavor,richness, and indulgence factors.

Front-of-the-House

Patrons enjoy sharing so why not offer them acheese course, which is appearing on restaurant
menus as both an appetizer and dessert. With
their intoxicatingly rich, and complex flavor, Real
California cheese plates can create a memorable
experience with Blue, Teleme, Burrata and manyother varieties mixed in charcuterie meats, artisan
honey, chutney or toasted nuts.

Customers Know BestHot and spicy flavors dominate trend forecasts
for flavored cheeses such as hot pepper, garlic,habanero and pesto. Operators should look for
new globally-inspired spice blends to join themix including Latin American, Middle Eastern,Southeast Asian and Mediterranean.

Burrata in a Growth Spurt

Burrata has broken out on burger menus, suchas the Burrata Burger with smoked pancetta
and caramelized onions. Other burgers feature aversion accompanied by Portobello mushrooms,
basil-almond pesto, baby arugula and heirloom
tomatoes. Chefs are taking the classic heirloom
tomato and Burrata salads and dressing them up
with prosciutto, arugula and balsamic vinegar.
Following on the popularity of Avocado toast, add
heirloom tomato and Burrata toast to your menu.

Hispanic-Style Cheeses Sizzle

The cuisines of Mexico, Central America andSouth America are on trend, and California dairy
products from these regions have a lot of appeal
with American consumers. Loaded fries andpotato chips as starters are popular, so consider
adding an ethnic slant by way of Hispanicstyle cheeses. Substituting Hispanic-style dairy
products in traditional salads is one way to spiceup a classic Caesar salad with Cotija instead of
Parmesan.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

CHEESE — AMERICAN ORIGINALS
California Milk Provides a Home-Grown Personality

Cheese is the foundation for classic restaurant favorites like grilled cheese, mac & cheese,nachos and cheeseburgers. Cheddar, Colby and Monterey Jack are mainstays in the back-of-thehouse at all types of restaurants – their versatility and availability make them ideal for maincourses, appetizers and snacking. For example, Cheddar is offered as mild, sharp, or extrasharp, and also white or yellow, giving chefs great flexibility in recipes. Monterey Jack has manyflavored versions with Pepper Jack emerging as a key ingredient to give a spicy kick in manydishes.

AMERICAN ORIGINALS
FACTS
California cheesemakers produce more than 350 million
pounds of Cheddar annually. It’s not a type of cheese,
but rather a process. The curds are formed into sheets andstacked to promote draining of the whey. They’re then cut
into little pieces and pressed into molds for uniformity of
texture and shape. And don’t judge a Cheddar by its color –the orange coloring of many versions comes from annatto
seeds; many Cheddars are as creamy-white as the milk fromwhich they came.
Colby is similar to mellow cheddar but is not “cheddared.”
The whey is replaced by water during cooking, reducing theacidity of the curd and resulting in a moister, milder cheese.
Longhorn is Colby with a traditional half-moon shape.
Originating with Franciscan friars in the 18th century,
Monterey Jack got its name from David Jacks, a land baron
who began acquiring farms in Monterey, Calif. He beganselling the cheese, queso blanco pais, which became known
as Jack’s Cheese, and then Monterey Jack’s cheese. Today,
the cheese is semi-hard, mild and slightly nutty with excellent
meltability.
Dry Jack was a happy accident that occurred in 1915, whena San Francisco cheese seller forgot about some wheels offresh Jack in storage. When discovered, they were hard, dry
and salty, making them perfect for grating. It’s referred to as“America’s Parmesan.”Teleme was also invented in Northern California in the early
1900’s. The rich flavor, texture and character of the cheese
add a tangy burst to dishes from pizza to polenta.

STORAGE & HANDLING
Most cheeses will maintain their flavorand quality in a refrigerator for extended
periods, but use the following guidelines
for storing cheese after opening:lFresh cheeses should be treatedjust like milk and kept refrigerated.
Many fresh cheeses can last for a few
weeks if properly stored, so note thefreshness date on the package before
you buy. If you detect mold on a freshcheese, discard it.

lSemi-hard and hard cheeses will last
four to eight weeks if properly stored.
After opening consider removing theoriginal plastic wrap and re-wrappingin parchment or wax paper, whichallows the cheese to breathe.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICEAPPLICATIONS

WHAT’S TRENDING
Hot, Hot, Hot

Back-of-the-House
From traditional appetizers to sweet desserts,
chefs are finding numerous ways to incorporate
American originals in their recipes. Add tuna melts,
cheese fries, fondue, quesadillas and croquettes
to the menu. American cheeses are also great
as toppings for salads and baked potatoes, andshredded on Mexican foods. Dry Jack adds a jolt of
flavor to salads. Or stuff a melting cheese into thecrust of pizzas.

Front-of-the-House
Nothing says California like a selection of handcrafted cheeses. Elegant California cheeses arebeing showcased in cheese courses all across the
foodservice spectrum – at restaurants, of course,
but also with caterers, delis and in retail. The
cheese offerings are offered as appetizers, midmeal and dessert. California’s artisan cheeses bringflavor and luxury to any customer experience.

Chefs know that the natural creaminess of cheeseis the perfect balance to add heat. In many
food categories spicy is hot and the demand for
peppers in American-style cheeses keeps growing.
Whether Jalapeño, Ghost Peppers or Habanero,foodservice operators are adding spicy jacks andCheddars as sandwich toppings, stir-ins for soups
or melted on potatoes.

Cooking with Teleme

Chefs are discovering the quintessential Calfornia
cheese, Teleme, adding the creamy, luscious
cheese to hamburgers, risotto and pizza. It’s alsodelightful with pears or apples as a dessert with adrizzle of honey. Or as a light breakfast on toast
or a croissant.

Elevated Cheese Curds

These bouncy chunks of curdled milk aresignature ingredients in poutine, a mound of fries
topped with gravy and cheese curds. The oncehumble and homey poutine is now being dressed
up by chefs who incorporate such high-end
ingredients braised short ribs, beef brisket andpulled pork.

Flavored Cheese

Consumers at retail have made smoked cheese,
as well as herb- and vegetable-flavored cheeses,
category killers. Chefs are discovering new ways
to mellow out American Classic cheeses by adding
these subtler flavors to dishes.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

ITALIAN-STYLE CHEESESA Love Affair with Mozzarella and More

According to a 2018 USDA report, Italian-style cheeses accounted for over five billion pounds of the
12+ billion pounds of cheese produced in the United States in 2017. The proliferation of pizza on menus
across the country – no longer limited to Italian restaurants – has helped expand the market for not only
Mozzarella, but also Provolone and Parmesan.
Overall, Mozzarella is the No. 1-produced cheese in the country. California cheese processors produced
1.4 billion pounds of this Italian favorite, making the state America’s top Mozzarella producer. Within
California, Mozzarella accounts for about 59% of the total cheese production. While it has long been
known as “the pizza cheese,” foodservice operators are finding multiple ways to incorporate milky, soft,
luscious fresh Mozzarella and the firmer, drier, grate-able versions into dishes.

ITALIAN-STYLECHEESE FACTS
Mozzarella is made in fresh and drierstyles; the latter can also be smoked. Both areproduced with whole milk or part-skim milk.
Parmesan comes from the word
“Parmesano,” which means “of or from
Parma” in Italian. Parmesan-style cheese
made in America incorporates the Old World
practices: Cow’s milk curds are cooked, salted
or brined, and allowed to age for a minimumof 10 months. The longer the aging, the deeper
the flavor.
Provolone is a semi-hard cheese with a mild,
smoky flavor. It gets firmer as it ages. And
like Mozzarella, it’s a pulled or stretched-curdcheese, and comes in two varieties: dolce(mild, aged 2 to 3 three months) and piccante(aged 6 to 12 months and with a sharp taste).
Asiago and Romano, which are Italian-stylecheeses with a sharp, caramel flavor, are used
to add depth of flavor to lasagna and upscale
macaroni and cheese, sprinkled on pizza crust,and as grating alternatives to Parmesan.

STORAGE & HANDLING
Most cheeses will maintain their flavor and quality in arefrigerator for extended periods, but use the following
guidelines for storing cheese after opening:lFresh cheeses should be treated just like milk andkept refrigerated. Many fresh cheeses can last for a
few weeks if properly stored, so note the freshness
date on the package before you buy. If you detectmold on a fresh cheese, discard it.

lSoft-ripened cheeses will keep for several weeks if
properly stored.

lSemi-hard and hard cheeses will last four to eightweeks if properly stored. After opening consider
removing the original plastic wrap and re-wrapping inparchment or wax paper, which allows the cheese tobreathe. After re-wrapping a cheese, store in a covered
plastic container or resealable food storage bag andopen it a couple times a week to let in fresh air.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House
Italian-style cheeses are the foundation of pizza as Mozzarella,
Provolone and Parmesan are the leading cheese toppings.
Many other Italian dishes, such as lasagna, ravioli, and chicken
Parmesan, include generous portions of these cheeses.
The Parmesan-laden Caesar salad is de rigueur, but that doesn’tmean there isn’t room for diversification. Change up the greens,from romaine to kale, arugula, even Brussel sprouts leaves, andadd grilled salmon or tuna to the Parm party. In lemon Parmesan
risotto with asparagus, the assertive cheese complements the tart
citrus. Mix fresh Mozzarella with salty ham and honeydew melon
for an upscale first course. And mild, creamy Ricotta is a carrier
for almost any sweet and savory ingredients.

Front-of-the-House
Parmesan grated over warm pasta dishes are must-offers tocustomers. The deep, nutty flavor of this cheese adds depth tojust about any pasta dish. The Mozzarella, tomato and basil salad
known as Caprese, has graduated from specialty summer to an
everyday salad on the menu.

WHAT’S TRENDING
Burrata Booming
Diners on the West and East
coasts discovered Burrata a
decade or more ago, and now
Middle America has access to thisunctuously rich and silky cheese,thanks to overnight shipping.
Burrata (“buttered” in Italian) is apouch filled with Mozzarella andfresh cream. Cut into the pouchand milky decadence spills onto
the plate. It’s great with a drizzleof olive oil and a grind of pepper,
but truly shines when served withjuicy tomatoes and fresh greens,and smeared on garlic-rubbed,
grilled bread. Burrata is also
becoming more popular on pizza.

Ricotta for Breakfast
Yogurt and cereal will never be
replaced as breakfast staples,but a bowl of Ricotta cheese withfresh fruit, drizzled with honeyand topped with crunchy granola, is a smart addition to any
menu. Given the popularity of
avocado toast, chefs have added
toast items with Ricotta as a base.
These new items are topped withsun-dried tomatoes, olive blends
and capers and olive oil.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

MEDITERRANEAN-STYLE CHEESES
Middle East Inspires California’s Dairy Delights

The emergence of Greek-style yogurt set the American food world on fire, and opened doors
for other Mediterranean dairy products, particularly cheeses. While Feta is as beloved as ever,there is more to Mediterranean cheese than the salty, crumbly Feta that’s sprinkled over salads,
marinated in herbs and olive oil, and used as a foundation ingredient for baked spanakopita
spinach pie.
California dairy processors are adapting cow’s milk to replicate the flavors of traditional
cheeses from Greece, Lebanon, Syria, Persia (Iran) and elsewhere along the Mediterranean Sea
to create new varieties and tie the Old World to New.

MEDITERRANEAN-STYLECHEESE FACTS
Feta is a Greek invention, said to be one of the oldest cheeses
known to humankind. The word Feta comes from the Italianword “fetta,” meaning slice, to fit the cheese into barrels forbrining. A salty brine is key to Feta cheese production, giving
it a tangy snap and savory salinity.
Ackawi is a semi-firm, unripened cow’s milk cheese witha mild flavor and a smooth, yet firm texture. As one of theoldest cheeses produced in Lebanon and Syria, Ackawi issalty and white like Feta, yet softer in texture and ideal forenjoyment at the table with bread and fruit.
Halloumi has a firm texture and high melting point,
so it can be easily grilled and fried. It’s ideal for topping
salads, adding creaminess to gyro-style lamb and chicken
sandwiches, and as a salty contrast to prosciutto-wrapped
melon. Fry it until golden brown and top it with tomato
sauce, as one would polenta.
Labneh (also known as labane and labanah) is a “yogurt
cheese” made by draining thick, full-fat yogurt overnight incloth. It’s similar to Greek yogurt and traditionally eaten atbreakfast. The main difference between the two yogurts is the
texture. Labneh is thicker because it is highly concentrated.
Labneh is used as a yogurt spread and is commonly pairedwith pita bread, toast, and veggies. It’s also an excellent
substitute for cream cheese.

STORAGE & HANDLING
When purchasing cheese, make sure thepackage is properly and tightly wrappedand sealed, and that the cheese inside
looks appealing. Do not purchase any
cheese that looks dry or discolored, as
the package seal may be broken. Most
cheeses will maintain their flavor andquality in a refrigerator for extended
periods, but use the following guidelines
for storing cheese after opening:lFresh cheeses should be treatedjust like milk and kept refrigerated.
Many fresh cheeses can last for a few
weeks if properly stored, so note thefreshness date on the package before
you buy. If you detect mold on a freshcheese, discard it.

lSoft-ripened cheeses will keep for up
to several weeks if properly stored.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House
Chefs and bar managers should consider adding “mezze” plates
to menus. Feta, hummus, roasted red peppers, Kalamata olives,almonds and a drizzle of olive oil pack a huge flavor punch asa shared first course and make for a substantial bar offering.
Consider replacing de rigueur sandwich cheeses such as Jackand Provolone with more tantalizing Halloumi. Savory pies suchas spanakopita are popular in Mediterranean cuisine – chefs
can create their own savory fillings with greens, herbs and freshcheeses like Feta.

Front-of-the-House
Put on a show with flaming saganaki, a Greek appetizer of Feta
or Halloumi cheese fried in a pan, flambéed tableside, dousedwith a squeeze of fresh lemon juice and served with bread.
Suggest high-acid white wines to match the spectacle and increase
profits. Absent the flames, Mediterranean-style cheeses, offered
as appetizers or part of meal-ending cheese plates, add new andintriguing flavors to adventurous, pleasure-seeking diners.

WHAT’S TRENDING
Cheese & Hummus Pairings
Following the popularity of
hummus bars in London, U.S
restaurateurs are introducing thischickpea, garlic- and tahini-laced
dip to menus in myriad ways.
Hummus has opened the doors to
non-Middle Eastern restaurants
and grocers to introduce
Mediterranean-style cheeses totheir offerings. The cheeses areaccompanying hummus in dishes
as a replacement for mayo insandwiches, a creamy base foran heirloom tomato salad, andan easy yet complex dip for pita
chips.

Cheese – A Healthy Choice
Healthy food trends provide
foodservice operators with
opportunities to attract and keep
customers. The popularity of the“Mediterranean” diet has resulted
in the opening of a number of
new chain restaurants in recent
years. Promoting Mediterranean
dishes with portions offish, vegetables, olives, andMediterranean-style cheeses will
boost business.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FRESH HISPANIC-STYLE CHEESES
Adding Authentic Flavor to Latin Dishes and More

California’s rich Hispanic culture and heritage help make the state the country’s leading
producer of Hispanic- or Mexican-style cheese and dairy products. In 2017, a total of 135
million pounds were produced – all bearing the Real California Milk seal, which certifies
they are made exclusively from California milk.
Hispanic-style cheeses are available in either fresh or aged. Two of the most popularfresh varieties are Queso Fresco, which is soft, moist and slightly acidic, and Oaxaca, amild, firm white cheese similar to Mozzarella.

HISPANIC-STYLECHEESE FACTS
California is the top producer of
Hispanic-style cheeses in the nation
producing more than 25 varieties andstyles. This amounts to approximately
5.4 percent of the total cheese
production in the state.
The top four California Hispanic-stylecheese producers make more than 20
varieties of Hispanic-style cheeses.
Hispanic-style cheeses are a low-cost
way to add authenticity to Latin-inspired
dishes.
Besides Queso Fresco and Oaxaca, theother top varieties of fresh Hispanicstyle cheeses include:lQueso Blanco Fresco – popular forfryinglPanela – with a firm texture
similar to fresh (or high-moisture)
MozzarellalRequesón – has a soft, grainy texture
similar to Ricotta

STORAGE & HANDLINGlWhen purchasing cheese, make sure the package is properly
and tightly wrapped and sealed, and that the cheese inside
looks appealing. Do not use any cheese that looks dry or
discolored, as the package seal may be broken. With freshcheeses, check the freshness date on the package.

lFresh cheeses should be treated just like milk and kept
refrigerated. Many fresh cheeses can last for a few weeks if
properly stored, so note the freshness date on the package
before you buy. If you detect mold on a fresh cheese, discard it.

lTo melt cheese, use a low temperature for a brief time. Add
cheese toppings to dishes at the end of baking or broilingand heat just long enough to melt. Soft cheeses have enoughwater to blend well into beans, side-dishes and fillings.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICEAPPLICATIONS
Back-of-the-House
Queso Fresco is a soft, fresh cheese. Like
Ricotta, Queso Fresco is easily crumbled
or caramelized and the ideal ingredienton enchiladas and tostadas. The cheese isused to add flavor and color to traditional
dishes, but also unique flavor for pasta,
vegetables, omelets and salads.
Oaxaca makes the perfect topping for
pizza as it’s very similar to Mozzarella.
Shredded, it can top refried beans,
tostadas, and soups. Sliced, it melts
wonderfully for quesadillas. Buildingon the popularity of barbeque, chefs
add shredded Oaxaca in BBQ chicken
quesadillas to attract diners who can’t getenough of the smoky favorite.

Front-of-the-House
The popularity of charcuterie boards
offers a foundation for Oaxaca andQueso Fresco. Present these cheeses asa substitute for Provolone or Ricotta todrive consumer interest in a Latin-stylecharcuterie board.
Chunks, crumbles or shreds of Hispanicstyle soft cheeses work well on cornsalads or to create a Mexican salad withavocado and tomatoes.

WHAT’S TRENDING
Menu Ideas

Fresh Hispanic-style cheeses drive consumer interest
on menus in both signature dishes and Limited-TimeOffers. In recent years they have been key ingredients inmainstream fast food items like queso bacon burgers, fries
and chicken sandwiches.
lQueso Fresco gives dishes like pasta primavera and au
gratin potatoes a rich, creamy texture. Or menu it diced
in a watermelon, arugula salad with heirloom tomatoes
and a balsamic vinaigrette with basil and mint.

lOaxaca is delicious in portobello quesadillas and as
the main ingredient in “queso fundido,” which means
molten cheese. And to push the envelope a bit, Oaxaca
adds flair to crêpes with corn and zucchini blossoms.

The New Nachos

Nachos on menus are driving trial and exciting consumers.
From their introduction in the 1980s, nachos havedelighted bar and casual restaurant patrons. In this era ofauthenticity, chefs are substituting Hispanic-style melting
cheeses for old stand-by Cheddar or Monterey Jack.

Cheese & Corn

The latest crossover menu hit is Mexican Street Corn,which is delighting consumers and restaurant managers.
Simply roast corn-on-the-cob and serve sprinkled with
Queso Fresco, cilantro and chili powder.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

AGED HISPANIC-STYLE CHEESESSo Authentic and Flavorful

California’s rich Hispanic culture and heritage help make the state the country’s leading
producer of Hispanic- or Mexican-style cheese and dairy products. In 2017, a total of 135
million pounds were produced – all bearing the Real California Milk seal, which certifies
they are natural cheeses made exclusively from California milk.
Hispanic-style cheeses are produced either aged or fresh. Aged Hispanic-style cheeses,
commonly called “añejo” (or “aged”), are different from their “aged” European andAmerican counterparts. Their characteristic dry texture and pungent, sharp flavor comesfrom being salted, pressed and dried rather than being “aged” for a long time.
California cheesemakers produce a number of aged, semi-firm and firm Hispanic-stylecheeses. The two most popular are Cotija, which is a strong, pungent cheese with a distinct
sharpness, and Manchego, which is comparable to a creamy, sharp cheddar cheese.

HISPANIC-STYLE CHEESE
FACTS
California is the top producer of Hispanic-stylecheeses in the nation producing more than 25
varieties and styles. This amounts to approximately
5.4 percent of the total cheese production in thestate.
The top four California Hispanic-style cheese
producers make more than 20 varieties of Hispanicstyle cheeses.

STORAGE & HANDLINGlWhen purchasing cheese, make sure thepackage is properly and tightly wrappedand sealed, and that the cheese inside looks
appealing. Do not use any cheese that looks
dry or discolored, as the package seal may be
broken.

l

While fresh cheeses should be treated just likemilk and kept refrigerated, semi-hard and hardcheeses will last four to eight weeks if properly
stored. After opening consider removing
the original plastic wrap and re-wrapping inparchment or wax paper, which allows thecheese to breathe.

Hispanic-style cheeses are a low-cost way to add
authenticity to Latin-inspired dishes.
Besides Cotija and Manchego, the other top varieties
aged Hispanic-style cheeses include:llAsedero – tangy, similar to Provolone
Enchilado – dry, crumbly white cheese witha red coating

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House

Americans’ palates have expanded and grown more adventurous each year.
Chefs are featuring authentic “south-of-the-border” menu items that centeron the use of authentic Hispanic-style cheeses. Cooking and garnishing withthese cheeses add value and authenticity. A few types of Hispanic-style cheeses
will soften but not melt (or flow) when heated or used in cooked dishes. So, it’s
important to know your cheeses:lAsadero is a mild, firm cheese molded into a log and sold sliced. It is similar
to Provolone in its slightly tangy taste and firm texture. It melts well and isused in such dishes as quesadillas and nachos as well as on hamburgers andsandwiches.

lNamed after the town of Cotija, Mexico, where it originated, Cotija is afirm, very salty cheese similar to a dry Feta. Cotija is available in a wheel orgrated and can be used in a similar way to Feta – crumbled and sprinkled asa condiment over soups, salads and beans. It’s also ideal with baked gnocchi
for a lighter texture and elevated flavor.

lEnchilado is a dry, crumbly white cheese distinguished by its colorful
reddish appearance, the result of a coating of mild red chili or paprika, whichadds a slightly spicy flavor. Crumble or slice onto Mexican foods, soups andsalads. In cooked dishes, it softens but does not melt.

lManchego is derived from the famous cheese of La Mancha, Spain, where
it’s made from sheep’s milk. The Hispanic-style version uses low-fat cow’s
milk and has a mellow, nutty flavor. This firm golden cheese has become
popular for blending into gourmet mac & cheese with chorizo and melted
onto flatbreads or pizza.

Front-of-the-House

The popularity of charcuterie and cheese flights allows a platform to develop
one with Latin flair. All of the añejo cheeses pair beautifully with meats, olives
and dried fruit. Chefs use them as snacking or sandwich cheeses, and as anaccompaniment to fruit and wine. Two decades ago, mainstream American
menus were introduced to Tex-Mex and brought consumers around to spicy
foods topped with Hispanic-style cheese. Beef and chicken quesadillas are still
popular as well as taco salads and Tex-Mex Chicken Ranch salads.

WHAT’S
TRENDING
Popular Papusas

Pupusas are a handformed traditional
Salvadoran dish ofa thick corn tortilla
stuffed with aged
Hispanic-stylecheese and savory
fillings. Great on thegrill, these tortillas
are becoming more
popular on menus.
Chefs spread
Hispanic-style cheeseon pupusas and thenserve with traditionalancho sauce or with asweet vinegar sauce.

Cheese & Corn

The latest crossovermenu hit is Mexican
Street Corn, which isdelighting consumers
and restaurant
managers. Simply
roast corn-on-the-cob
and serve sprinkledwith a Hispanic-stylecheese, cilantro andchili powder.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice