Gayo Azul Celebrates National Hispanic Heritage Month

Gayo Azul stands as a hallmark of excellence, crafting fresh cheese from cow’s milk, boasting a firm texture and a subtly salty, mild flavor profile. Renowned for its high melting point, the cheese’s alluring consistency softens upon cooking. Gayo Azul boasts a distinctive approach to cheesemaking, merging Dutch and Hispanic traditions. With decades of evolution and innovation, Gayo Azul offers an array of cheeses that have found their place in kitchens across generations.

Gayo Azul cheese varieties are conveniently available in diverse offerings, including:

– Cotija: A firm and crumbly Mexican aged cow’s milk cheese with a sharp, slightly salty flavor, perfect for enchiladas, tacos, and street corn toppings.

– Dutch Edam: A firmer cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for cheeseboards, baking dishes, and salads.

– European Swiss: A semi-firm cheese boasting a sweet, nutty taste and iconic round holes, suitable for burgers, cold, and grilled sandwiches.

-Queso Blanco: A fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy yet crumbly texture that holds its shape well, making it ideal for grilling.

– Queso Para Freir: A fresh, white cow’s milk cheese with a slightly salty, mild flavor, known for its higher melting point, perfect for frying, sandwiches, and baked dishes.

Start your Hispanic Heritage Celebrations with this winner:

Birria Tacos with Crumbled Gayo Azul  Cotija
by George Duran

Ingredients:

Gayo Azul Cotija Cheese crumbled

2 tablespoons of achiote paste

1 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of paprika

1/2 teaspoon of coriander

1/2 teaspoon of oregano

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of salt

1/4 teaspoon of black pepper
1 pound of beef (such as chuck roast), cut into small cubes

1/4 cup of apple cider vinegar

2 cups of beef broth

8 small corn tortillas

Sliced red onions

Chopped cilantro
Radishes, thinly sliced

Lime wedges for serving

Directions:

• In a large bowl, combine the first ten ingredients. Add cubed beef to bowl and mix until thoroughly combined.
• Add beef in a Dutch oven or large pot and pour in the apple cider vinegar and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, covered until the beef is tender. Using a slotted spoon, transfer the beef to a plate. Shred the meat using two forks. Season with salt if needed.
• Heat a griddle or large nonstick pan over medium-high heat. Place a tortilla in the pan and heat until it becomes soft and pliable. Drizzle some of the birria cooking liquid throughout both sides of the tortilla until it is absorbed and begins to crisp.
• Place a small handful of the shredded beef in the center of each tortilla. Top with a spoonful of the birria cooking liquid, Cotija cheese, sliced red onions, cilantro, and sliced radishes
• Fold the tortilla in half and repeat with the remaining tortillas and filling ingredients.
• Serve tacos with lime wedges and extra birria sauce on the side.