Queso añejo

Queso añejo is a traditional semi-hard cheese originating from Mexico. The cheese is traditionally made from pasteurized goat's milk, but nowadays it's mostly made from pasteurized cow's milk. When fresh, the texture is crumbly, and when dried, the texture becomes firm, making it suitable for grating and shredding over various Mexican dishes.

The cheese wheels are sometimes rolled in paprika, which adds spicy notes to the already salty and sharp cheese. Añejo can also be baked and grilled, then added to tacos, enchiladas, or burritos. It's also traditionally used in a dish called chiles de la Sierra, originating from the mountainous area of Sierra de Puebla.