Not really a cheese but a dairy staple in Mexican cuisine. Crema is a medium to heavy cream similar in taste to creme fraiche (which is a good substitute but best to just make your own). Thicker versions of crema are used as additions to sauces and the thinner crema is used as a topping for tostadas, tacos and enchiladas.
Crema is available in Mexican markets but is appearing in well-stock main stream grocers as well.
This recipe is by Cacique Cheese Company. Use as a topping on tacos or simple enchiladas.
1 cup Cacique® Crema Mexicana Agria
1 lime, juiced
1/4 cup premium silver tequila
1 Tsp. sugar
1/2 Tsp. salt
1/4 Tsp. fresh ground black pepper
Combine all the crema ingredients in a blender and pulse until it becomes a smooth, thick consistency. Cover and store in the refrigerator for at least 30 minutes. This can be made up to 24 hours in advance of use.