Randy Chandler
Mexican cheese is usually served fresh and without mould ripening, ageing, or washing. There are between 20 and 40 different types of cheeses made in Mexico, with a few mass-produced in large volumes, such as Chihuahua and Oaxaca, and most others being purely regional. Mexican cheese is made with a mixture of cow and goat milk, and some of the most common varieties include queso fresco, cotija, manchego, asadero, and panela.
| Characteristics | Values |
|---|---|
| Common Mexican Cheeses | Cotija, Asadero, Machego, Oaxaca, Queso Blanco, Queso Fresco, Queso Panela, Queso Chihuahua, Queso Enchilado, Queso Anejo |
| Texture | Semi-hard, soft, creamy, smooth, firm, crumbly, spongy, string cheese |
| Taste | Salty, tangy, bold, spicy |
| Colour | White, light yellow, yellow |
| Milk Used | Cow, goat |
| Food Items | Tacos, enchiladas, tortillas, quesadillas, black bean Enfrijoladas, Tomatillo Toasts, grilled Queso Flameado, Chili Relleno, Enchiladas Rojas, burritos, dips, salads |
| Region | Oaxaca, Chihuahua, Michoacán, Chiapas, Tabasco, Coahuila |
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What You'll Learn
Pasteurised vs raw milk
Mexican cheese is made from either pasteurised or raw milk. While some Mexican cheeses, such as Chihuahua and panela, are mass-produced with pasteurised milk, most are still made locally with raw milk.
Pasteurised milk is heated to a temperature of 161°F for 15 seconds or to 145°F for 30 minutes or more. This process kills harmful bacteria such as listeria, E. coli, Staphylococcus aureus, and salmonella, which can be present in raw milk. However, it also kills beneficial bacteria that give cheese its flavour. As a result, some believe that cheese made from raw milk is more flavourful and healthier. Raw milk is also usually sold within 48 hours of milking the animal, which means it forms a stronger curd and higher yields.
On the other hand, raw milk can carry risks. While most people who consume raw milk do not believe it is inherently dangerous, there have been instances of people getting sick from it. Aged cheeses made from raw milk are less problematic, as it is difficult for pathogenic bacteria to survive in them. However, raw milk used in fresh cheeses can carry some risks.
In the United States, the sale of cheeses made from raw milk is forbidden unless the cheese has been aged for at least 60 days, as this is enough time for the acids and salts in the cheese to naturally prevent harmful bacteria from surviving.
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Fresh vs aged cheese
Mexican cheese is not standardised by type, process, or quality. However, there are a few varieties that are commonly produced and enjoyed in Mexico and beyond. These include Cotija, Asadero, Machego, and Oaxaca.
Fresh and aged cheeses differ in several ways, including texture, taste, and culinary applications. Fresh cheeses, such as Queso Fresco, are aged for a shorter period, resulting in a softer and more pliable texture. They are also known for their moisture content, which makes them ideal for melting. On the other hand, aged cheeses, such as Cotija and Queso Añejo, are aged for longer periods, leading to a harder and firmer texture. The ageing process reduces the moisture in the cheese, making it less susceptible to melting. Aged cheeses develop a sharper and tangier flavour profile compared to fresh cheeses.
Fresh cheeses are often used as toppings or fillings in dishes such as dips, enchiladas, and quesadillas, where their melting properties are desired. They add a creamy and indulgent element to the dish. In contrast, aged cheeses are more suited for grating or shaving as a garnish or topping. Their firm texture and intense flavour enhance the dish without overwhelming it.
In terms of safety, the use of raw milk in cheese production has been associated with food-borne illnesses, especially in unaged, fresh cheeses. This has led to restrictions on certain Mexican cheeses being brought across the US border. However, critics argue that pasteurisation may not be the only solution, as it can impact the taste and health benefits of the cheese by altering the beneficial bacteria, live culture, and enzymes present.
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Common types: Queso Fresco, Cotija, Oaxaca, Asadero, Manchego
Queso Fresco, Cotija, Oaxaca, Asadero, and Manchego are some of the most common types of Mexican cheese. Each has distinct characteristics and methods of production.
Queso Fresco, or "fresh cheese" in Latin America, is an acid-set cheese. It is made by heating milk to 165-180°F (74-82°C) and adding an acid source such as lemon juice or vinegar. The acid causes the milk proteins to separate into curds and whey. The curds are then strained and pressed into a firm, fresh cheese. Queso Fresco does not age or melt, making it ideal for grilling.
Cotija cheese, or Queso Cotija, is an artisan cheese made by hand in the mountains of Mexico. The curds are milled into small pieces, pressed, and aged. The cheese softens when cooked but retains its shape and consistency. Cotija is often used as a finishing cheese, crumbled or grated as a topping for various Mexican dishes.
Oaxaca cheese, or Queso Oaxaca, originates from the Oaxaca region of Mexico. It is a stretched-curd cheese formed into a ball. Milk is heated to 94°F, and culture is added to create the curds. The curds are then stretched, folded, and repeated several times to form bands about 3/4 to 1 inch wide. Oaxaca cheese is commonly used for making quesadillas and is best eaten fresh.
Asadero cheese, or Queso Asadero, is a white, flat Mexican cheese made from goat and cow's milk. The milk is mixed with another milk-rennet mixture and boiled for 30 minutes. The mixture is then churned, cooked again, and flattened into flat, round shapes. Asadero is a mild, meltable cheese often served with bread or tortillas.
Manchego cheese, or Queso Manchego, is a semi-firm sheep's milk cheese. It is named after the La Mancha region in Spain, where it originated. Manchego cheese is characterized by its compact, ivory-colored paste with small, irregular holes. The cheese has a buttery texture and a nutty, tangy flavor.
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Regional varieties
Mexican and Mexican-style cheeses have become more common outside of Mexico, with companies in the US attempting to recreate the country's fresh and aged cheeses. However, most Mexican cheeses are purely regional, with the least common varieties in danger of disappearing.
Queso Cotija, or Cotija cheese, is a type of cheese made from cow's milk and named after the town of the same name in Mexico. It is white, firm, and crumbly, similar to Parmesan cheese, and is often sprinkled on top of dishes. The aging process for Cotija can last from 3 to 12 months, resulting in a saltier flavour. It is one of the most common Mexican cheeses and has been granted a collective trademark by the Mexican Institute of Industrial Property.
Queso de Bola de Ocosingo is another Mexican cheese that has been granted a trademark by the Mexican Institute of Industrial Property. It originates from Chiapas and is shaped like a ball.
Queso de Poro de Balancán, from Tabasco, has also been granted a trademark.
Queso Crema de Cuadro, from Chiapas, is a cream cheese that has been recognised by the Mexican Institute of Industrial Property.
Queso Chihuahua, or Chihuahua cheese, is a firm, aged, yellow cheese often compared to cheddar. It is produced in the Mexican state of Chihuahua and is sometimes referred to as "Queso Menonita" as it was first made by Mennonite communities in the area.
Queso Asadero, or Asadero cheese, is a creamy, smooth, melting cheese that is excellent for quesadillas and is sometimes referred to as "queso quesadilla".
Queso Enchilado is an aged, hard, tangy cheese that is rolled in paprika, making it the spiciest of the Mexican cheeses. Añejo Enchilado is an even more aged version with a distinct flavour.
Queso Oaxaca, or Oaxaca cheese, is a white, semi-hard cheese similar in flavour to unaged Monterey Jack. It is known as quesillo in Oaxaca and as queso Oaxaqueño in the rest of Mexico. It is sold as rolled-up balls of flat ropes that pull apart like string cheese, making it excellent for melting. It is made with a mixture of cow and goat milk.
Queso Fresco is a fresh cheese that can be made from cow or goat milk. It is spongier and crumblier than queso blanco and is commonly used in tacos and bean dishes.
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Traditional methods and ingredients
Mexican cheese has a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over time, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. This blending and variation have given rise to a number of varieties of Mexican cheeses.
The number of varieties of cheese made in Mexico is uncertain because different regions can have different names for the same cheese or different cheeses with the same name. Most of the most popular varieties are fresh cheeses, such as queso fresco, panela, and asadero. The two most commonly used for cooking in Mexico are queso fresco and queso Oaxaca. Queso fresco is made with whole milk and is soft and almost spongy in texture. There are salty and non-salty varieties. In Mexican markets, queso fresco is often sold wrapped in a banana or corn leaf, adding to its rustic charm. Since it is so naturally crumbly, queso fresco is often used sprinkled over beans or antojitos.
Panela is a hard, smooth, and salty cheese variety. It is made with skim milk, making it different from queso fresco in both texture and flexibility. Panela cannot be crumbled, but it is very easy to cut into. Some people enjoy it fried as it does not melt! It squeaks when you bite into it, like some American cheeses. You can eat it on its own as a snack or add it as a topping on a sandwich.
Requesón is Mexico's answer to Italy's ricotta. It is very mild, not salty, and similar to cottage cheese. It is made with the whey from the cheese-making process. It is easy to spread, so many chefs use it in enchilada filling, empanadas, or gorditas, which are corn cakes stuffed with different types of filling.
Queso asadero, also known as queso quesadilla, is a creamy, smooth, semi-soft white cheese that melts beautifully. It is often used to make quesadillas, pizzas, queso fundido, or for cheese-topped baked dishes.
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Frequently asked questions
Some popular Mexican cheeses include Cotija, Asadero, Machego, Oaxaca, Queso Blanco, Queso Fresco, and Queso Chihuahua.
Cotija is a type of cheese made from cow's milk. It is named after the town of the same name in Mexico. Cotija is white in colour, firm, and crumbly—similar to Parmesan cheese. The aging process for Cotija cheese can last from 3 to 12 months, resulting in a saltier flavour.
Oaxaca cheese, also known as quesillo or queso Oaxaca, is a white, semi-hard cheese made with a mixture of cow and goat milk. It is known for its string-like texture and excellent melting properties.
Queso Fresco is typically made with a combination of cow and goat milk. It has a bold, tangy flavour and a smooth, salty texture that can be crumbled over various Mexican dishes.
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