Serving
Click to Enlarge

Fresh Cheese in Cilantro Mojo
Spain - Canary Islands
  -   Queso Fresco con Mojo de Cilantro
Serves
Effort:
Sched:
DoAhead:  
4 salad  
**
4+ hr  
must
A tapa / appetizer of marinated fresh cheese, popular in Spanish tapas bars. The Cilantro Mojo (pronounced "moho") gives the cheese a wonderful light herbal flavor.



1
1/4
#
c
Fresh Cheese (1)
Mojo de Cilantro (2)  
Make   -   (4 hrs+ - 10 min work (exclusive of mojo))
  1. Cut CHEESE into cubes around 3/4 inch on a side.
  2. Gently tumble Cheese cubes with Mojo to coat well. Refrigerate for at least several hours, but overnight is better.
  3. Serve as an appetizer, cool but not chilled.
NOTES:
  1. Fresh Cheese:   This should be a white fresh cheese. Mexican Panella is a good choice. Mexican Queso Fresco is more crumbly but also very usable. Both are easily available in North America. The photo example used Queso Fresco.
  2. Mojo de Cilantro:   This is a popular sauce / dip / marinade from the Spanish Canary Islands. It is easy to make by our recipe Cilantro Sauce / Mojo
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
dad_czcil1 141212 drcs7   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.