Nationwide · Mexico
Queso Añejo.
Queso Añejo is a sharp, crystalline cheese that crumbles satisfyingly between your teeth, releasing bright saltiness and subtle tangy notes with whispers of paprika warmth. Its hard, slightly grainy texture and savory intensity make it sing when scattered over beans or soups, where it dissolves into umami richness rather than melting. The aroma is clean and peppery, distinctly Mexican in its directness—no pretense, just aged character.
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The story
How it's made.
Why it tastes that way.
Queso Añejo (aged cheese) is the cured, dried version of Mexican queso fresco. Originally made from goat's milk, it is now predominantly cow's milk.
The exterior is often coated in paprika (chili powder), giving it an orange-red rind. It is used crumbled over dishes or grated like Parmesan. The name simply means 'aged cheese' in Spanish.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Hard
- Rind
- rindless
- Age
- 3–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queso Añejo's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Queso.
26 pairings across 9 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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