It’s Cinco de Mayo, it feels like it’s summer out, and we want one thing – Tacos! But the problem is, we’re totally over our usual cheese choices. We want to spice things up, so we set out today to create some unique tacos with some delicious cheeses. And hey, we even threw in a nacho option for those of you who prefer the super cheesy option!
While cotija is traditional, there was something missing when we sprinkled the crumbly white cheese over our tacos. We wanted a little more tang, a little bit more of a kick to go with each flavorful bite. We settled on Capri – a fresh goat’s milk chevre from Massachusetts. Capri is lovely and lactic, with delicate citrus notes that really brighten up that taco flavor – think of it as a squeeze of lime. We really loved them on top of shredded chicken tacos, since Capri adds a rich creaminess that balances well with the light meat!
We’re totally tickled by the idea of adding an English cheddar to our tacos – and you’ll be surprised how well it works. Freshly shredded, we sprinkled this nutty, tangy cheese over some pork tacos (with some pinto beans, of course) and yum! A little bit of sweetness from the cheddar makese the spices in the taco shine, especially with a peppery salsa. The combo definitely benefits from a cold, crisp Mexican cerveza, just in time for that summer weather!
A hint of smokiness was just what our beef tacos needed, so we broke out a Spanish standard. From Basque country, made with raw sheep’s milk, Idiazabal spends some time over a smoldering fire, lightly smoking the cheese. Spaniards have been doing this for years, hanging the wheels over a fireplace in order to let the wet whey dry a little quicker. This toothsome, rich cheese is super buttery and just a little bit meaty, which makes it great for upping the robust flavor of your taco.
What if we told you we found the perfect nacho cheese? A cheese so creamy and gooey that you don’t even have to melt it? That’s what you’re getting with Spain’s Arzua Ulloa. It is mild, yet complex, with hints of freshly churned butter and proofing bread dough. Arzua Ulloa packs all this delicious flavor and still boasts unrelenting creaminess. It will melt the moment it hits your warm tortilla chips, and will leave them tasting whey better than that bright orange nacho cheese we usually think of. Nachos: Murray’s Style.
