Originating in Mexico where it was used for making antojitos (appetizers) and enchiladas, "queso anejo" translates literally in Spanish to "aged cheese." Anejo is a full-flavored, firm cheese noted for its bright paprika or chile powder coating. It can be used both as an ingredient and a snack. The flavor is not as strong as cotija and the texture is softer and less crumbly. Traditionally, anejo enchilado was made from skimmed goat milk or skimmed cow milk and packed in burlap bags.


Bright reddish-orange exterior; firm, ivory interior


Semi-soft, almost firm, slightly crumbly


Full strong flavor, slightly salty

Serving Suggestions

Blend with milder Hispanic cheeses or Monterey jack for enchiladas, quesadillas or chili rellenos. Add shreds to chicken noodle or black bean soup. For a Southwestern twist, add anejo enchilado to polenta, then bake or grill. Serve with salsa verde and Crema Mexicana, also produced in Wisconsin. Try a Mexican pizza. Spread the crust with salsa; top with grated anejo enchilado, spiced ground beef, diced tomatoes, black olives, chopped onion and peppers. Top with dollops of sour cream before serving. Make a three cheese taco salad with shredded Wisconsin anejo enchilado and queso quesadilla cheeses topped with grated cotija. Serve with plenty of salsa and sour cream on the side.

Goes Well With

Fruit, chili peppers, salsa, poultry, beef, tomatoes Sangria, margaritas, pilsner beers, Chardonnay


Anejo enchilado comes in 5-pound loaves and 12-ounce pieces.

Performance Note

Add anejo enchilado to Hispanic and Mexican-style dishes to enhance the flavor.

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)