Cotija, Queso Blanco, Queso Para Freir, Gouda and Dutch Edam offer different options for everyday cooking.
Gayo Azul’s cheese selection covers a range of uses, from crumbling Cotija over tacos to melting Gouda into a sandwich. Fresh white cheeses offer options for frying, grilling and cooking.
The brand’s roots date to the Caribbean in the 1950s, bringing together Dutch cheesemaking expertise and Hispanic culinary traditions.
Gayo Azul is part of Royal FrieslandCampina, and its portfolio includes cheeses for cooking, melting, grilling, snacking and entertaining.
Different Cheeses for Different Jobs
Cotija is an aged cow’s milk cheese with a firm, crumbly texture and a salty flavor. It works well as a finishing ingredient for tacos, enchiladas, elote, beans, and salads.
Queso Para Freir is a fresh white cow’s milk cheese with a mild, slightly salty flavor and a high melting point. Gayo Azul recommends it for frying, sandwiches and baked dishes. Queso Blanco holds its shape when heated and is suited to grilling and cooking.
Gouda is creamy and smooth with a mild, nutty flavor. It can be sliced for sandwiches, cubed for snacking or melted into recipes. Dutch Edam is firmer, with a rich flavor and smooth texture suited to cheeseboards, salads, sandwiches and baking.
The range gives cooks several ways to approach a meal without expecting one cheese to do everything.
A Recipe with Cotija
Gayo Azul’s Chilaquiles Verdes recipe combines corn tortillas, salsa verde, fried eggs, red onion and cilantro, with Cotija added at the end. Credited to Michelle Atwood of I Heart Publix, it serves four and lists five minutes of preparation and 15 minutes of cooking.
The dish works for breakfast, brunch, lunch or dinner. Optional toppings include sour cream, avocado and sliced jalapeños.
The brand’s cheeses are distributed through a range of U.S. retailers, with availability varying by location. Product information and recipes are available at Gayo Azul.