Re: Hispanic Cheeses
CREAMS:
The fourth major group of Hispanic cheese are not cheeses at all--they are heavy, thick, fresh creams that are used as ingredients in many Hispanic dishes. The products originally were simply the cream skimmed off the milk prior to traditional cheesemaking and had a shelf life of only one or two days.
Hispanic cuisine uses thick, fresh creams to add richness to many dishes. They are used as garnishs on savory dishes such as quesadillas and enchiladas; as toppings on desserts and as thickeners in sauces and gravies.
* Crema Mexicana
The most popular Hispanic cream. This product is thick, rich, fresh cream. It has the thickness of Devonshire Cream or Creme Fraiche and has the sweet taste of heavy whipping cream. It is used as a dessert topping either directly out of the package or whipped. In fact, many chefs specify our Crema Mexicana for their whipped toppings because it will hold its whip for four days, not the four hours one can expect from whipping common heavy cream. Crema Mexicana is also used as an ingredient to thicken sauces and to give entrees a thicker, richer taste. For a delicious addition to your pasta sauces try mixing one part Crema Mexicana to three parts pasta sauce. You'll love the result. Especially with tomato based pasta sauces: creamier and richer than any pasta sauce you've tried before!
* Crema Agria
The other popular variety of Hispanic cream is Crema Agria (known in the Caribbean as CremaCentroAmericana). This is a thick, rich cream with a tangy flavor. Its slightly tangy flavor makes it an ideal garnish for savory dishes such as burritos, enchiladas and fajitas.
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