Blend with milder Hispanic cheeses or Monterey jack for enchiladas, quesadillas or chili rellenos.
Add shreds to chicken noodle or black bean soup.
For a Southwestern twist, add anejo enchilado to polenta, then bake or grill. Serve with salsa verde and Crema Mexicana, also produced in Wisconsin.
Try a Mexican pizza. Spread the crust with salsa; top with grated anejo enchilado, spiced ground beef, diced tomatoes, black olives, chopped onion and peppers. Top with dollops of sour cream before serving.
Make a three cheese taco salad with shredded Wisconsin anejo enchilado and queso quesadilla cheeses topped with grated cotija. Serve with plenty of salsa and sour cream on the side.