Authentic Mexican Cooking: Melting Cheese Perfection

Mexican cooking cheese is an important ingredient in Mexican cuisine, adding a savoury, salty dimension to dishes. There are many different types of Mexican cheeses, from fresh and crumbly to aged and melty, and they can be used in a variety of dishes, from tacos and enchiladas to dips and salads. One of the most common types of Mexican cheese is Queso Fresco, which is similar to feta cheese and can be used as a topping or sprinkling. Another popular type of Mexican cheese is Queso Oaxaca, which is a stringy, mozzarella-like cheese that melts easily and is often used in quesadillas or as a garnish. Other varieties include Chihuahua cheese, Requesón, and Cotija. When cooking with Mexican cheese, it's important to consider the texture and flavour of the cheese and how it will complement the other ingredients in the dish. For example, shredded Mexican cheese can be used in quesadillas, omelettes, or frittatas, while melted cheese is commonly used in enchiladas.

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Queso Oaxaca: a stringy, mozzarella-like cheese, great for melting and stuffing

Queso Oaxaca, also known as quesillo, is a stretched-curd cheese from the Oaxaca region of Mexico. It is made with cow's milk, and its production is believed to have been introduced by Dominican monks who settled in the region. The monks, unable to find water buffalo milk, used cow's milk instead to create this pasta filata cheese.

Queso Oaxaca is a popular cheese for cooking, especially for making quesadillas, and is great for melting and stuffing. It has a mild, buttery, and slightly salty flavor, with a semi-soft texture and a yellowish-white hue. The cheese is often wound into a ball for a unique presentation and to preserve its flavor and elasticity. When pulled apart, it forms thin strings that can be used to fill tortillas or melted on cooked food.

To prepare Queso Oaxaca for cooking, it is recommended to pull it apart into thin strings. This can be done by stretching the cheese into wide bands about 3/4 to 1 inch wide and 1/2 inch thick. The cheese should be continuously returned to hot water as it's stretched to maintain the right temperature. Once the desired thickness is achieved, the stretched bands are placed in cold water to chill before being rolled into a ball.

When cooking with Queso Oaxaca, it is excellent for melting and stuffing due to its stringy and stretchy nature. It can be used to fill tortillas, melted on cooked food, or shredded as a garnish for soups, tostadas, and beans. Its mild flavor and melting consistency make it a versatile ingredient in various dishes.

Queso Fresco: a salty, crumbly, fresh cheese, perfect for sprinkling on dips and beans

Queso fresco is a Mexican cheese that translates to "fresh cheese". It is similar to feta in that it is fresh, crumbly, and white, and it can be found in the cheese section of most grocery stores. It is often sold wrapped in a banana leaf or corn husk. Queso fresco is soft, moist, and crumbly, making it perfect for sprinkling over dips and beans. It is a whole milk cheese and can vary in saltiness.

Queso fresco is a very versatile cheese and can be used in many different dishes. It can be fried in a hot pan with olive oil to create a delicious keto snack. The trick to creating good fried cheese is to ensure the pan is hot before adding the cheese. This will create a crust on the cheese while frying and result in a tasty snack. It can also be baked in the oven with salsa and served with tortilla chips for dipping.

Queso fresco is also a great topping for dips, such as guacamole, or other appetizers. It can be sprinkled on beans, salads, and antojitos (little snacks or appetizers). Queso fresco is often used in Mexican dishes, such as enchiladas, carnitas, and burritos, to add a salty, savory dimension.

Queso fresco's aged version is called Queso Añejo, which means "aged" in Spanish. It is much harder than its fresh counterpart but equally crumbly and has a sharp flavor. It can be baked and grilled, in addition to being used as a topping.

Crema: a fermented, thickened cream, used to garnish and balance spicy flavours

Crema Mexicana, or Mexican-style sour cream, is a rich, smooth, slightly sweet, and pourable condiment. It is a great substitute for sour cream or crème fraîche in dip and sauce recipes. It is also used as a garnish to balance spicy flavours.

Crema is easy to make at home with just four simple ingredients: heavy cream, buttermilk, lime juice, and salt. To make the crema, whisk together one cup of heavy cream, one tablespoon of buttermilk, one tablespoon of lime juice, and one teaspoon of salt in a medium bowl. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 12 to 24 hours, or until thickened. The crema will keep in the refrigerator for up to a month.

The key step in making crema is allowing it to sit at the right temperature to thicken. The mixture should not be airtight as it needs to breathe. It should be stored in a warm place, about 80 degrees Fahrenheit, such as over the fridge, by the stove, or outside. The crema will continue to thicken as it sits in the fridge, and it can be thinned out before serving by adding a splash of lime juice or buttermilk and whisking until the desired consistency is reached.

Crema can be used as a topping for a variety of dishes, including tacos, tostadas, enchiladas, soups, vegetables, and more. It adds a creamy, tangy, and slightly sweet flavour to the dishes it garnishes.

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Panela: a soft, white, skimmed-milk cheese that retains its shape when heated

Panela, also known as queso panela, is a soft, white cheese made from skim milk. This Mexican cheese is firm and flexible and does not melt when heated, only softening. Its unique quality of retaining its shape when heated makes it ideal for frying, grilling, and baking.

Panela is a versatile cheese that can be crumbled over a salad or enjoyed on its own. It can also be used as a substitute for halloumi or haloumi, as it has a similar texture and does not melt.

When cooking with panela, it is important to note that it should not be expected to melt like other cheeses. Instead, it will soften and retain its shape. This quality makes it ideal for dishes where a melted cheese is not desired.

One popular way to prepare panela is to bake it with herbs and spices, creating a delicious appetizer or party dish. This recipe, inspired by a novel about Frida Kahlo, involves marinating the cheese in herbs and spices and then baking it. The result is a light and creamy cheese dish that pairs well with wine.

Overall, panela is a unique and versatile Mexican cheese that can be used in a variety of dishes, adding a creamy and indulgent element to any meal.

Cotija: a salty, aged cheese, ideal for topping salads, beans and grilled corn

Cotija is a salty, aged cheese that is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and aged for several months. The cheese is typically sold in small rounds or crumbled into pieces and has a texture similar to feta cheese, but with a saltier and stronger flavour.

Cotija is a very salty cheese that is often used as a topping or garnish for Mexican dishes. It is commonly sprinkled on top of elote, or grilled corn, where it adds a salty, tangy flavour that balances out the sweetness of the corn. It can also be used to top salads, beans, and other Mexican dishes such as tacos, enchiladas, and refried beans. Cotija is a versatile cheese that can be used to add a salty, creamy garnish to a variety of savoury dishes.

Cotija is a popular ingredient in Mexican cuisine and is often used in recipes such as chiles rellenos (stuffed chile peppers), enchiladas verdes, and Mexican street corn salad. It is a key ingredient in elotes, a Mexican street food dish made with grilled corn, mayonnaise, chilli powder, lime juice, and cotija cheese. The cheese is also used in soups, such as a spicy Mexican soup with fried tortilla strips, avocado, and pasilla peppers.

Cotija is a sharp, slightly salty, aged cow's milk cheese with a distinct flavour and texture. It is a versatile ingredient that can be used in a variety of dishes, from salads and soups to grilled corn and beans. Its salty, tangy flavour adds a savoury dimension to Mexican dishes and makes it an ideal topping or garnish.

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