Pronunciation: [ah-sah-DEH-roh]

A white cow's-milk cheese of Mexican origin, made by the pasta filata process and available in braids, balls or rounds. Asadero, which means "roaster" or "broiler," has good melting properties and becomes softly stringy when heated—very similar to an unaged monterey jack cheese. It's also sometimes referred to as Oaxaca, after the Mexican state where it originated.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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