Asadero is an off-white, semi-firm Mexican cheese often sold in a log shape for convenient and easy slicing. It is an excellent cooking cheese: when it melts, it becomes quite creamy without giving off any oil, even at higher temperatures.
It has a light, fresh taste with just a bit of tang to it. It is very creamy, and layered almost like fresh Mozzarella.
Made particularly in the Chihuahua area of Northern Mexico. In some parts of Chihuahua, a plant is used to curdle the milk instead of animal rennet.
Asadero is one of the cheeses often called for when Mexicans make Quesadillas (as opposed to us gringos, who stare at the Kraft Processed in the fridge and debate the odds.)
Fresh mozzarella, Fontina, Monterey Jack, Provolone, Queso chihuahua, Queso manchego (though if you have a store where you can get the last two cheeses, which are Mexican, chances are they’ll sell Asadero as well.)
Literature & Lore
Asadero in Spanish means baking, which if you speak Spanish is a really important clue that Asadero in fact was developed especially for cooking.