Andy Montoya
Mexican cheese is a staple in Mexican cuisine, adding distinctive flavours to dishes such as tacos, enchiladas, and quesadillas. There are many varieties of Mexican cheese, including fresh, aged, mild, and melty types. While some Mexican cheeses, such as Chihuahua and panela, are mass-produced with pasteurized milk, most are still made locally with raw milk. In this article, we will explore the different types of Mexican cheese, the traditional methods of making them, and how they contribute to the unique flavour profile of Mexican cuisine.
| Characteristics | Values |
|---|---|
| Common Mexican Cheeses | Cotija, Asadero, Manchego, Oaxaca, Queso Blanco, Queso Fresco, Queso Panela, Queso Chihuahua, Queso Enchilado, Queso Anejo, Queso de Bola de Ocosingo, Queso de Poro de Balancán, Queso Crema de Cuadro |
| Texture | Soft, semi-hard, firm, crumbly, smooth, creamy, spongy, stringy, salty |
| Taste | Tangy, bold, salty, spicy |
| Colour | White, light yellow |
| Milk Type | Cow, goat, mixture of cow and goat |
| Pasteurization | Most Mexican cheeses are made with raw milk, but some mass-produced varieties are made with pasteurized milk |
| Age | Fresh Mexican cheeses are aged for a few days, while aged varieties are held for weeks or months. Some Mexican cheeses are aged for as long as 2 years. |
| Food Items | Tacos, enchiladas, quesadillas, tortillas, burritos, dips, salads, snacks, appetizers |
Explore related products
What You'll Learn
Pasteurisation
There are several pasteurisation techniques, each varying in temperature and duration:
- Low-Temperature Long-Time (LTLT) or "batch" pasteurisation heats milk to 63°C for 30 minutes. This technique is commonly used in small-scale and artisanal operations as it does not require complex equipment.
- High Temperature Short Hold (HTSH) or High-Temperature Short Time (HTST) pasteurisation heats milk to 74°C for 15-20 seconds.
- Low-Temperature Long Hold (LTLH) pasteurisation heats milk to 65°C for 30-40 minutes.
- Thermalisation is a technique where milk is heated to approximately 65°C-74°C for 15 seconds. This method is considered a good balance between using pasteurised and unpasteurised milk, as it kills off dangerous bacteria while preserving most of the flavours that would otherwise be lost in the pasteurisation process.
- Ultra-High Temperature (UHT) pasteurisation involves heating milk to a much higher temperature and is used to extend shelf life. However, this process is not suitable for cheese-making as it negatively affects the structure of the milk.
The use of pasteurisation in cheese-making is somewhat controversial. On the one hand, it ensures milk safety by reducing the risk of harmful bacteria such as listeria, which can cause food-borne illnesses. This is especially important for large-scale cheese production, where the quality of milk may be inconsistent. Pasteurisation also helps meet consumer demand for consistent flavours and textures in cheese.
On the other hand, critics argue that pasteurisation kills beneficial bacteria, negatively impacting the taste and health benefits of cheese by reducing its live culture and enzyme content. This is a particular concern for aged cheeses. Additionally, some cheese enthusiasts prefer the complex flavours of cheese made from raw milk.
In Mexico, while some cheeses like Chihuahua and Panela are mass-produced with pasteurised milk, most cheeses are still made locally with raw milk. The use of raw milk in cheese-making has been linked to instances of food-borne illnesses, especially in unaged "fresh" cheeses. However, proper handling and hygiene practices can help ensure the safety of raw milk cheeses. Ultimately, the choice between raw and pasteurised milk cheese comes down to the customer's preference and specific health considerations.
Hot Cheetos: Cheese or Not?
You may want to see also
Raw milk
Mexican cheese is made with raw milk, which is milk that has not been pasteurized. Pasteurization is the process of sterilizing milk by heating it to a high temperature for a set period to kill harmful microbes such as Salmonella, Listeria, and E. coli.
The majority of Mexican cheeses are still made locally with raw milk, although some, such as Chihuahua and panela, have become mass-produced and are now made with pasteurized milk. Raw milk is believed to bring out a full array of flavors and aromatics in cheese. It is also said to contain bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA, and Omega-3 fatty acids.
However, the use of raw milk in cheese has been linked to several instances of foodborne diseases, especially in unaged, "fresh" cheeses. This has led to restrictions on bringing these cheeses across the US border or by air travelers entering US airports. Some of the problematic Mexican cheeses are panela, asadero, queso blanco, and ranchero, as they are not aged and are often made with unpasteurized milk.
To address the safety concerns of raw milk cheese, some producers, such as RAW FARM, follow strict food safety protocols to minimize pathogens. They bathe and test their cows weekly, quarantining them for further evaluation if harmful bacteria are detected. They also ensure that the cows' udders are not exposed to bacteria and fecal matter by providing clean bedding made of high-pH materials.
The Laughing Cow: Behind the Scenes of Cheese-Making
You may want to see also
Fresh vs aged
Mexican cheese, or queso, comes in many varieties, including fresh and aged. Before the Europeans arrived in Mexico, goats and cows were not native to the area, so cheese was not a part of traditional recipes. However, now there are several types of Mexican cheeses that are key to many authentic recipes.
Fresh Cheese
Queso fresco, or "fresh cheese", is one of the most common types of Mexican cheese. It is similar to feta in that it is fresh, crumbly, and white. It comes in both salty and non-salty versions and is often used as a topping for dips like guacamole or other appetizers. Panela is another type of fresh Mexican cheese. It is made with skim milk and is firmer and more flexible than queso fresco. It has a slightly rubbery texture and is slightly salty. It is often eaten alone or with other ingredients as a snack or appetizer, or cut up into a salad. It can also be sliced thick for sandwiches or fried since it does not melt when heated.
Aged Cheese
Aged Mexican cheeses include Cotija, Queso Añejo, and Queso Enchilado. Cotija is considered Mexico's answer to aged parmesan. It takes its name from the town of Cotija in Michoacán state and is a strong-smelling, salty, and aged cheese. It is easily shredded or crumbled and is often used as a flavour-adding topping for salads, beans, pasta, and antojitos. Queso Añejo is the aged version of Queso Fresco. It is harder than its fresh counterpart but equally crumbly and has a sharp flavour. It can be baked or grilled and used as a topping for refried beans and salads. Queso Enchilado is an aged cheese that is rolled in paprika, giving it a hard texture and tangy taste. Añejo Enchilado is an even more aged version with a distinct flavour, often used in enchiladas.
The Making of Smoked Gouda Cheese
You may want to see also
Explore related products
![QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip [A Cookbook]](https://m.media-amazon.com/images/I/91YLsuAZ1xL._AC_UY218_.jpg)
Melting
One of the most popular Mexican melting cheeses is Queso Asadero, also known as "queso quesadilla". It has a creamy and smooth texture, making it ideal for melting. Asadero is a versatile cheese, commonly used in quesadillas, grilled queso flameado, and even on pizzas. It is often compared to Monterey Jack cheese, which, although not of Mexican origin, is frequently used in Tex-Mex recipes.
Another highly meltable Mexican cheese is Oaxaca cheese, also known as quesillo or queso Oaxaqueño. This semi-hard cheese is made with a mixture of cow and goat milk and is known for its stringy texture. Oaxaca cheese melts easily, making it a popular filling for dishes like enchiladas, black bean enfrijoladas, and chilli relleno. Its melting properties also make it a favourite for topping tortillas.
Manchego, a Mexican cheese with the same name as its Spanish counterpart, is also known for its melting qualities. The Mexican version is made with cow's milk, giving it a light yellow colour. It is easy to shred and melt, making it suitable for snacks, quesadillas, or enjoyed on its own.
In addition to these well-known varieties, there are several other Mexican cheeses that melt well. For example, Queso Chihuahua, also called "Queso Menonita", is a firm, aged, yellow cheese often compared to cheddar. While it is mass-produced and made with pasteurized milk, it still retains good melting characteristics.
The Rare and Delicious Cheese Made from Bison Milk
You may want to see also
Texture
Mexican cheeses vary in texture from soft and creamy to hard and crumbly, with some types of cheese even changing texture as they age. The texture of the cheese is determined by the type of milk used, the curdling process, and the ageing or "curing" process.
Queso fresco, or "fresh cheese", is a soft, white, crumbly cheese that resembles feta cheese. It is traditionally made with raw cow's milk or a combination of goat's and cow's milk. Its salty or non-salty varieties make it a versatile topping for guacamole, appetizers, and beans. Queso añejo, or "aged cheese", is the aged version of queso fresco. It is firmer and drier than its fresher counterpart but is used in similar ways, such as a garnish or for baking and grilling.
Queso panela is another smooth, white, slightly salty cheese. It is made with skim milk, making it firmer and more flexible than queso fresco. It has a slightly rubbery texture that produces a "squeak" when bitten into. Panela does not melt when heated, making it a popular choice for frying or grilling.
Queso asadero, or queso quesadilla, is a creamy, smooth, semi-soft white cheese that melts beautifully. It is often used in quesadillas, pizzas, and queso fundido, a melted cheese served as an appetizer or side dish.
Queso doble crema, or "double cream cheese", is a very soft, white cheese made with additional cream for a smoother, richer texture. It is commonly used as a spread or in dessert-making.
Queso de bola, or "ball cheese", is a Mexican version of Dutch Edam cheese. It is a semi-firm, yellow cheese covered in a layer of bright red wax.
Queso Oaxaca, or queso Oaxaqueño, is a white, semi-hard cheese from the state of Oaxaca in Mexico. It is similar in flavour to unaged Monterey Jack. Oaxaca cheese is notable for its stringy texture, as it is sold as rolled-up balls of flat ropes that pull apart like string cheese. It is excellent for melting and is commonly used in quesadillas and stuffed chilis.
Queso Cotija is an aged, hard, light yellow cheese with a dry, crumbly texture. Its texture and sharp, salty flavour resemble Parmesan cheese. It is often sprinkled on salads, pasta, grilled corn, and beans as a flavour enhancer.
Queso Chihuahua, or queso menonita, is a light yellow, aged, firm cheese with a strong taste similar to cheddar cheese. It melts easily, making it a popular filling for stuffed chilis and tamales, as well as a melted cheese dip called queso fundido.
Whey-Based Cheeses: Exploring Unique, Flavorful Creations
You may want to see also
Frequently asked questions
Popular Mexican cheeses include Cotija, Asadero, Machego, Oaxaca, Queso Blanco, Queso Fresco, and Queso Panela. Most Mexican cheeses are made with raw milk from cows or goats, and are served fresh without mold ripening, aging, or washing. Some Mexican cheeses are mass-produced and made with pasteurized milk, but the majority are still made locally with raw milk.
Cotija cheese is a type of Mexican cheese made from cow's milk and named after the town of the same name in Mexico. It is white in color, firm, and crumbly, with a salty taste that is brought about by aging. The aging process for Cotija cheese can last from 3 to 12 months.
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 stringy texture and excellent melting properties.
