Randy Chandler
Mexican cuisine is known for its diverse and flavorful cheeses, which are now integral to many authentic recipes. While cheese was not originally used in traditional Mexican dishes, the introduction of dairy animals by Europeans led to the development of various Mexican cheeses, including those made with goat's milk. Queso Fresco, a popular Mexican cheese, is typically made with cow's milk but can also be crafted from a blend of cow and goat milk. Other cheeses like Manchego, Panela, and Requesón are predominantly made with cow's milk, but their Spanish counterparts use goat's milk. Oaxaca, a classic Mexican cheese, is also known as queso blanco, and it is often made with goat's milk. Thus, goat cheese is indeed used in Mexican cuisine and can be found in various Mexican restaurants, adding a unique flavor to traditional dishes.
| Characteristics | Values |
|---|---|
| Common types of Mexican cheese | Queso Fresco, Oaxaca, Cotija, Manchego, Panela, Asadero, Chihuahua, Requesón, Crema, Doble Crema, De Bola, Canasta, Menonita |
| Animals cheese is derived from | Cow, goat |
| Ingredients | Skim milk, cow's milk, goat milk |
| Texture | Crumbly, smooth, soft, creamy, rubbery, firm, salty, fresh, light yellow, white, aged |
| Use cases | Enchiladas, empanadas, gorditas, quesadillas, pizza, tacos, grilled cheese, desserts, salads, sandwiches, fried cheese |
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What You'll Learn
Mexican cheese is made from cow's milk
Mexican cuisine today is known for its use of cheese, but this hasn't always been the case. Before the arrival of Europeans in Mexico, dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cows and goats, as well as cheesemaking techniques. Over time, cheesemaking was adapted to suit the tastes of the inhabitants of what became New Spain, resulting in a variety of Mexican cheeses.
Today, Mexico is ranked 10th in the world for cheese production and 8th for consumption. While the exact number of cheese varieties in Mexico is uncertain, it is estimated that between 20 and 40 types of cheese are made in the country, with some sources citing dozens of varieties. The most popular Mexican cheeses include queso fresco, panela, requesón, Oaxaca, Cotija, Chihuahua, and manchego.
Most Mexican cheese is made with cow's milk, with some varieties also incorporating goat's milk. For example, queso fresco, a popular fresh cheese, can be made with cow's milk, goat milk, or a combination of the two. It is a crumbly, lightly salted, white cheese that is perfect for topping tacos, beans, and salads. Another popular cheese, manchego, is made with cow's milk in Mexico, while its Spanish counterpart is made with goat's milk. Mexican manchego is light yellow in colour, easy to shred, and melts easily, making it a versatile cheese for snacks, appetizers, or quesadillas.
Other Mexican cheeses made from cow's milk include panela, a soft and white cheese made with skim milk, giving it a firm texture and a slightly salty taste. It is often served as a snack or appetizer, sliced thick for sandwiches, or fried as it does not melt. Requesón, a soft and creamy cheese similar to Italian ricotta, is made with whole cow's milk. It has a mild, light taste and is used in enchiladas, tostadas, cheese spreads, cakes, and more. Lastly, queso crema or doble crema is a very soft, white cheese made with cow's milk and additional cream, resulting in a smooth and rich texture. It is commonly used for spreading and dessert-making.
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Goat's milk cheese is less common
Goats were not native to Mexico before the arrival of Europeans. Therefore, most traditional Mexican recipes did not originally call for cheese. However, nowadays, cheese is an important ingredient in many popular Mexican dishes. While Mexican cheeses are usually made from cow's milk, goat's milk cheese is sometimes used.
Queso Fresco, a common type of Mexican cheese, is usually made from cow's milk but can occasionally be made from a mixture of cow's and goat's milk. Queso Fresco is similar to feta in that it is fresh, crumbly, and white. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it a fantastic topping for beef and cheese enchiladas or sweet-tangy grilled corn.
Another Mexican cheese, Requesón, is similar in texture to Italian whole-milk ricotta and is made with the whey from the cheese-making process. It is very mild, not salty, and similar to cottage cheese. It is often used in enchilada fillings, empanadas, or gorditas.
Manchego is a popular Mexican cheese that shares its name with a famous Spanish cheese made with goat's milk. However, the Mexican version is typically made with cow's milk. It is light yellow and easy to shred and melt, making it a great choice for quesadillas.
While less common, goat's milk cheese does have a place in Mexican cuisine, particularly in certain cheeses like Queso Fresco and Manchego.
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Queso Fresco is a popular Mexican cheese
Queso Fresco, which translates to "fresh cheese", is a popular Mexican cheese. It is a soft, milky, crumbly, and mild cheese similar to feta. It is made with raw cow's milk and sometimes with goat's milk. Queso Fresco is a Mexican farmer's cheese and is commonly associated with Mexican cuisine. It is used for topping everything from street tacos, migas, and chiles rellenos to flautas. It is also used as a garnish on soups, salads, beans, casseroles, and egg dishes.
Queso Fresco is a key ingredient in many authentic Mexican recipes. It is a common choice as a stuffing for chile rellenos, quesadillas, tamales, and other cheesy Mexican dishes. It is also used as a topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn. Queso Fresco is inexpensive and easy to find throughout the United States. It is a popular choice for those who are not big fans of cheese as it has a creamy, slightly tangy, and mellow flavour.
Queso Fresco is often used interchangeably with Queso Blanco or "white cheese". It is a good substitute for feta in dishes like watermelon salad or used instead of ricotta in baked pasta. Aged goat cheese and strained ricotta can also be used in place of Queso Fresco.
Queso Añejo is the aged version of Queso Fresco, with a harder texture and a sharper flavour. It is a popular Mexican crumble cheese that goes well on top of refried beans and salads, and can also be baked and grilled.
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Manchego is made with cow's milk in Mexico
Mexican manchego cheese was introduced to Mexico from the Spanish region of La Mancha. However, unlike Spanish manchego, which is made with sheep's milk, Mexican manchego is made with cows' milk or a mixture of cows' and goats' milk. It has a buttery taste and melts well. This cheese is available throughout Mexico and can also be found in the United States.
While traditional Mexican recipes did not originally include cheese, dairy animals such as cows and goats were brought to Mexico by the Spanish during the colonial period, along with cheesemaking techniques. This led to the development of a variety of Mexican cheeses, including Mexican manchego.
Mexican manchego is one of the most popular cheeses in Mexico, and it is used in many authentic recipes. It is light yellow in colour and has a creamy texture with subtle sharp notes. It is easy to shred and melt, making it a popular choice for dishes such as quesadillas and grilled cheese.
While most cheese in Mexico is made with cows' milk, there are also cheeses made with goats' milk, although these are less common and can be more difficult to find. Some cheeses, like Mexican manchego, use a combination of cows' and goats' milk to create a unique flavour and texture.
In summary, Mexican manchego is a popular cheese in Mexico that is made with cows' milk or a blend of cows' and goats' milk, giving it a distinct flavour and texture that sets it apart from its Spanish counterpart.
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Panela is a firm, flexible, squeaky cheese
Queso panela, or simply panela, is a firm, flexible, squeaky cheese. It is a versatile Mexican cheese with roots in central Mexico. Its texture is soft and white, and it is made with skim milk, which makes it firmer and more flexible than queso fresco. It is also saltier than queso fresco.
Panela is unique among Mexican cheeses because it can be easily cut but not crumbled, and it holds its shape when fried. This makes it a popular choice for frying thick slices in olive oil and serving them with lime juice and cilantro as a simple appetizer. It can also be baked, causing it to soften and become spreadable on tortilla chips or crackers.
The cheese gets its name from the rustic baskets in which it is sometimes packed in Mexican markets. The baskets leave a signature basket-weave pattern along the outer edges of the cheese.
In terms of taste, panela has a slightly salty flavour and is often eaten alone or with other ingredients as a snack or appetizer. It can also be cut up into a salad or sliced thick for sandwiches. It is a popular choice for fried cheese since it does not melt when heated.
Overall, panela is a firm, flexible, and squeaky cheese that is a popular and versatile option in Mexican cuisine.
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Frequently asked questions
While most Mexican cheeses are made from cow's milk, goat cheese is sometimes used. Queso Fresco, for example, is usually made from cow's milk but can occasionally be made from a mixture of cow and goat milk.
Queso Fresco means "fresh cheese" and is a common type of Mexican cheese. It is similar to feta in that it is fresh, crumbly, and white. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it a popular topping for enchiladas or grilled corn.
Manchego cheese is another Mexican cheese that is usually made with cow's milk but shares its name with a Spanish cheese made with goat's milk. Other Mexican cheeses, such as Oaxaca, Panela, and Requesón, can also be made with a combination of cow and goat milk.
Yes, some Mexican cheeses are made with sheep's milk. For example, the Spanish version of Manchego cheese is made with sheep's milk instead of goat's milk. Additionally, some Mexican cheeses may be made with skim milk or a combination of different types of milk.
