/ah-NYEH-hoh KEH-soh/

A hard cheese made with cow or goat's milk, similar to Feta when fresh and Parmesan cheese when dried. It has a crumbly, dry close-grained and salty paste with a few small holes. This cheese is made with skimmed milk. The curds are pressed. Affinage is up to 8 months. When this sharp cheese is coated with chilli powder it is called Queso Anejo Enchilado. Añejo means ripe, mature.

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