Asadero cheese is a mild, semi-soft cheese that's originally made in Northwest Mexico, particularly in the province of Chihuahua. Asadero is made with a special kneading and stretching process that gives the cheese a distinctive, stringy texture.
Asadero cheese is made from cow's milk. After adding vegetable rennet or animal rennet to warm milk to separate the curd from the whey, cheesemakers knead the curd and pull it into long strings – a pasta filata technique that's also used to make mozzarella and oaxaca cheese. Finally, the cheese is salted or brined and left to age for a couple of weeks. Asadero is made with a straightforward recipe that can be easily reproduced when making cheese at home.