Originating from Chihuahua in the North of Mexico, Asadero translates to roaster or brolier and is a mild melting cheese. Creamy and smooth in texture, it becomes stringy, soft and elastic when heated. Grate, shred or crumble, you will find that this cheese has a multitude of uses in cooking and baking. Perfect for chile con queso, nachos, enchiladas, quesadillas, and stuffing chile rellenos.

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.
• We cut and wrap this cheese, by hand, from a 5 lb. block.