Dish of Cheese Balls with Cilantro Mojo
(click to enlarge)

Fresh Cheese with Cilantro Mojo


Spain - Canary Islands   -   Queso Fresco con Mojo de Cilantro
Makes:
Effort:
Sched:
DoAhead:  
**
4+ hrs
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
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