Hey Ima (or others)? Cheese question?
Do I recall correctly you do a fair bit of Mexican/Hispanic cooking? Maybe you can help me...
I went to Mexico a few years ago (I through the middle - in through Juarez, down through Durango, Queretaro, Zacatecas, and down to Acapulco) and I loved the cheese. It was white and not too stringy when it melts. Do you know the kind I mean?
But there's nowhere to buy Mexican style cheese in my city. The closest I've found is Monterey Jack, but it's just not quite right. Can you suggest anything a little closer?
I love making Chiles Rellenos, but Monterey Jack isn't exactly right and I want suggestions.