Bushra Griffith
Mexican cuisine is known for its delicious cheese, and for good reason—there are dozens of varieties of Mexican cheese, from fresh to aged, smooth to dry, and mild to salty. Many Mexican dishes are incomplete without the addition of cheese, whether it's Cotija on enchiladas, Oaxaca in chiles rellenos, or simply some melted queso dip with chips. But how do Mexican restaurants achieve that irresistibly melty cheese on their entrees? The answer lies in the types of cheese they use. Queso Oaxaca, or simply Oaxaca, is a popular choice for its stringy texture and mild, buttery flavour. Other cheeses commonly used by Mexican restaurants for their excellent melting properties include Asadero, Monterey Jack, and Chihuahua. These cheeses not only melt smoothly but also allow other flavours and spices to shine through, making them ideal for creating those mouthwatering, cheesy Mexican dishes we know and love.
| Characteristics | Values |
|---|---|
| Cheese types | Queso Oaxaca, Monterey Jack, Asadero, Chihuahua, Cotija, Manchego, Panela, Queso Fresco, Requesón, Queso Crema, Queso Doble Crema, Queso Enchilado |
| Texture | Stringy, semi-hard, crumbly, soft, smooth, creamy, hard |
| Taste | Mild, earthy, buttery, tangy, salty, sour, spicy |
| Colour | White, mellow yellow, light yellow |
Explore related products
What You'll Learn
Mexican cheeses that melt well
Mexican cuisine is known for its delicious cheeses, which add a savoury, salty kick to tacos, enchiladas, burritos, and more. While many Mexican dishes include cheese, most traditional recipes did not originally call for it, as cheese-bearing animals like cows and goats were not native to Mexico before the Europeans arrived. However, several types of Mexican cheese are now integral to many authentic recipes.
Some of the most popular Mexican cheeses that melt well include:
Queso Oaxaca
This white string cheese is similar in taste and texture to mozzarella, with mild, earthy, and buttery undertones. It is soft and melts very easily, making it a popular choice for fillings. It is also similar in taste to Monterey Jack.
Asadero
Asadero is similar in taste to Oaxaca cheese, but with a subtle tanginess that offers a little more dimension. It has excellent melting properties, making it an ideal base for queso on nachos, burritos, tacos, enchiladas, or any Mexican dish. It is also known as "queso quesadilla" because it melts so well.
Monterey Jack
Although it did not originate in Mexico, this semi-hard cheese with a mellow yellow colour and buttery taste is commonly used in Mexican cuisine. It melts quickly without separating, maintaining its gooey yet smooth texture and consistency, which makes it an appealing choice for queso dip. It can also be used as a topping or mixed into other Mexican dishes.
Chihuahua
Also known as "Queso Menonita", Chihuahua cheese is produced in the Mexican state of Chihuahua. It is aged, firm, and yellow, with a flavour similar to mild cheddar or Monterey Jack. It can be used as a filling for tamales and chiles rellenos.
Manchego
In Mexico, Manchego is typically made with cow's milk or goat's milk, whereas the Spanish version is made with sheep's milk. It is light yellow in colour and easy to shred and melt, making it a good choice for quesadillas.
Queso Fresco
Queso fresco is a soft, moist, and crumbly whole milk cheese that is often compared to feta. It varies in saltiness and is often sold wrapped in a banana leaf or corn husk. It is commonly sprinkled over antojitos (little snacks or appetizers) and beans.
Melting Cheese for Quesadillas: Tips for a Perfect Melt
You may want to see also
Popular cheese choices for Mexican entrees
Mexican cuisine is known for its bold flavours and colours, and cheese is a key ingredient in many traditional dishes. From tacos and enchiladas to dips and salads, there are several popular cheese choices for Mexican entrees.
One of the most popular cheeses used in Mexican cuisine is Oaxaca cheese, also known as quesillo in its region of origin, Oaxaca, or queso Oaxaqueño in the rest of Mexico. This semi-hard white cheese is made from a mixture of cow and goat milk and is known for its stringy texture and mild, earthy flavour. It is an excellent melting cheese, making it a popular choice for fillings and dips.
Another popular choice is Monterey Jack, a semi-hard cheese with a mellow yellow colour and a buttery taste. Its mild flavour and smooth, gooey texture make it a versatile option that pairs well with tangy spices commonly used in Mexican cuisine. Monterey Jack is often used in queso dips, either on its own or paired with other cheeses like Asadero for a richer flavour.
Speaking of Asadero, this creamy and smooth cheese is another popular choice for Mexican entrees. Also known as queso quesadilla, Asadero is known for its superb melting properties, making it a perfect base for queso dips, quesadillas, and even toppings for other Mexican dishes like nachos, burritos, and tacos.
For those who prefer a more crumbly texture, Cotija is a popular choice. This hard cow's milk cheese, named after a town in the state of Michoacán, is salty and sharp, similar to Parmesan or feta cheese. Cotija is often used as a topping or garnish on dishes like tacos, enchiladas, salads, and soups.
In addition to these, there are several other Mexican cheeses worth mentioning, such as Queso Fresco, Panela, Manchego, and Chihuahua, each with its unique flavour and texture, adding to the diverse and delicious world of Mexican cuisine.
Gouda's Melting Abilities: A Cheesy Investigation
You may want to see also
How to melt cheese for Mexican food
Mexican cuisine is known for its generous use of cheese, and many Mexican dishes are incomplete without it. There are several types of Mexican cheeses, and some are more suited for melting than others. Here is a guide to help you melt cheese for Mexican food.
Types of Cheese
The most popular cheese for melting is Queso Oaxaca, a semi-hard white cheese with a stringy texture and a mild, earthy, and buttery flavour. It is similar to unaged Monterey Jack, which is another cheese that melts well and is often used in Mexican restaurants for queso. Asadero cheese, also known as queso quesadilla, is also popular in Mexican cuisine and is known for its excellent melting properties. It has a subtle tanginess and a creamy, smooth texture. Other cheeses that melt well include Chihuahua, a firm, aged, and yellow cheese, and Manchego, a light yellow, easy-to-shred variety made with cow's milk.
Methods for Melting
There are several ways to melt cheese for Mexican food, depending on the dish. For a classic queso dip, you can simply melt the cheese in a pot on the stovetop over low heat, stirring constantly to prevent burning. You can also add milk or cream to create a smoother, richer dip. If you're making nachos, you can sprinkle shredded cheese over the top and bake them in the oven until the cheese is melted. For tacos, enchiladas, or burritos, you can add shredded cheese to the filling and cook it until melted, or sprinkle it on top and let the residual heat melt it slightly.
Combinations
While some cheeses, like Oaxaca and Asadero, can stand alone, you can also combine them with other cheeses for a richer flavour. For example, you can mix Monterey Jack with Asadero or Chihuahua cheese for a more complex flavour profile. You can also add spices and other ingredients to enhance the flavour of the melted cheese. Jalapenos, chilis, hot sauces, and other tangy spices commonly used in Mexican cuisine pair well with these melting cheeses.
Melting Stilton: Does This Cheese Melt?
You may want to see also
Explore related products
Methods of melting cheese
Mexican restaurants have a variety of methods to melt cheese on entrees, depending on the type of cheese and the dish being prepared. Here are some of the common techniques they use to achieve that irresistible melted cheese effect:
Oven Baking: This method is suitable for dishes like enchiladas, burritos, or quesadillas. The cheese is grated or shredded and then sprinkled over the assembled dish. The dish is then placed in a hot oven, typically preheated to a high temperature, for a few minutes until the cheese melts and turns golden and bubbly.
Stovetop Melting: For dishes like tacos, nachos, or tostadas, cheese is often melted directly on the stovetop. The cheese, grated or shredded, is sprinkled over the assembled dish, and the entire pan is then placed on the stovetop over medium heat. A lid is often used to trap the heat and help melt the cheese evenly.
Broiling: To achieve a golden, crispy cheese topping, Mexican restaurants might opt for broiling. This method is excellent for dishes like chilaquiles or nachos. The cheese is grated or shredded and then sprinkled over the dish. The dish is placed under a preheated broiler for a short time, just enough to melt the cheese and give it a slightly browned, crispy texture.
Double-Boiler Method: For cheese sauces or dips, Mexican restaurants might use a double boiler to achieve a smooth and creamy texture. This involves placing a heat-safe bowl over a pot of simmering water. The cheese is added to the bowl and gently stirred until it melts, resulting in a silky-smooth cheese sauce.
Microwaving: In some cases, for quick melting, Mexican restaurants might use a microwave. Grated or shredded cheese is sprinkled over the dish, and the dish is then placed in the microwave for short intervals, stirred in between, until the cheese is melted.
The choice of melting method depends on the type of cheese and the dish being prepared, and Mexican restaurants often master these techniques to perfection to create those mouthwatering, cheesy entrees.
Removing Melted Cheese from a Dish Brush: Effective Tips
You may want to see also
Cheese types to avoid for melting
Mexican restaurants often use a variety of cheeses that melt well to top off their entrees. These include Monterey Jack, Asadero, Chihuahua, Oaxaca, and Queso Blanco.
When it comes to cheese types to avoid for melting, there are a few varieties that simply don't lend themselves well to this purpose. Here are some cheese types that you should avoid if you're aiming for a smooth, creamy melt:
- Aged Cheeses: In general, aged cheeses tend to have lower moisture content and don't melt as smoothly. This includes aged cheddars, which have a sharper taste but don't melt as well as younger cheddars.
- Goat Cheeses: Cheeses like Chevre goat cheese, feta, and ricotta become softer when heated but don't spread out and melt in the same way as other cheeses.
- Other Non-Melting Cheeses: Some other cheeses that don't melt well include halloumi, farmer's cheese, paneer, and Parmigiano Reggiano. These cheeses may become softer when heated, but they won't give you the desired stretchy, gooey texture.
Additionally, some cheeses, like queso fresco and panela, are not ideal for melting as they have a crumbly texture. While they can be used in dishes, they won't provide the same smooth, melted consistency as other cheeses.
Cheese and Headaches: Is There a Link?
You may want to see also
Frequently asked questions
Mexican restaurants use a variety of cheeses for entrees, including Queso Oaxaca, Monterey Jack, Asadero, Cotija, Manchego, Panela, and more.
Queso Oaxaca is the most popular choice of cheese for melting due to its stringy texture and mild, earthy, and buttery taste.
The best way to melt cheese for entrees depends on the type of cheese being used. Some cheeses, like Monterey Jack, melt quickly and smoothly, while others, like Asadero, are known for their creamy, smooth melt.
Yes, the melting process can also be affected by the temperature and cooking method. For example, some cheeses may melt better when grilled or baked, while others may respond better to lower temperatures or melting over a double boiler.
