Authentic Mexican Cheese: A Beginner's Guide To Melting

Mexican cheese is an important part of Mexican cuisine, adding a salty, savoury dimension to tacos, enchiladas, burritos, dips, salads, and more. There are dozens of varieties of Mexican cheese, including fresh, aged, mild, and melty types. Some popular varieties include Queso Fresco, a soft, moist, and crumbly cheese similar to feta; Queso Oaxaca, a stringy, mozzarella-like cheese; and Queso Asadero, a melting cheese with a mild flavour. Other varieties include Cotija, Panela, Chihuahua, Requesón, and Manchego. Many Mexican dishes can be enhanced by the addition of these cheeses, and they can be used in a variety of ways, such as sprinkling, stuffing, or garnishing.

Characteristics of Mexican Cheese

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How to make a Mexican cheese dip

Ingredients

To make a Mexican cheese dip, also known as queso, you will need cheese, milk, and butter. For the cheese, you can use a block of white American cheese, such as Land O Lakes extra-melt, or sliced white American cheese. You can also add in some mozzarella, pepper jack, or Monterey jack to enhance the flavor. For the milk, you can use regular milk, evaporated milk, or heavy cream. Finally, you will need some butter.

In terms of spices, you will need green chillies, cumin, garlic salt, and cayenne pepper. You can also add in some diced pickled jalapeño or diced tomatoes. If you want to add meat to your dip, you can include brown ground beef or sausage.

Method

To make the dip, start by placing the cheese, milk, and butter in a saucepan over low heat. Heat the mixture until it is melted, stirring frequently to ensure that the cheese does not stick or burn to the bottom of the pan. Once melted, stir in your desired spices and other ingredients. If you want your dip to be thinner, add more milk. If it is too thin, continue to heat it on low until the sauce thickens. Serve immediately with tortilla chips, tortillas, or your favorite Mexican dish.

Storage

If you have any dip leftover, you can store it in an airtight container in the fridge for up to 3-4 days. To reheat, place the dip in the microwave for 20-30 second intervals, stirring between each interval until it is warm throughout. You can also freeze the dip in a freezer-safe container for up to 3 months.

How to make fresh Mexican cheese

Mexican cuisine is known for its variety of cheeses, ranging from fresh and creamy to dry and crumbly. One of the most popular varieties is Queso Fresco, a soft, moist, and crumbly cheese made from whole milk. It is considered a fresh cheese as it is not aged and can be eaten right after it is made.

To make Queso Fresco at home, you will need whole milk, an acid such as lemon juice, lime juice, or vinegar, and optionally, rennet, an animal enzyme that can be found in the baking aisle of grocery stores.

• Heat the milk to approximately 110°F (or 94°F, according to another source). If you do not have a thermometer, you can test the milk by placing a small drop in your hand. The milk is ready when it feels just barely too hot to touch.
• While the milk is heating, dissolve a rennet tablet in 2 tablespoons of water.
• Once the milk reaches the desired temperature, add the acid of your choice or the dissolved rennet. This will cause the milk to curdle and separate into curds and whey.
• Allow the mixture to sit for a few minutes until the curds have formed.
• Drain the curds using a cheesecloth or a strainer.
• Your fresh Mexican cheese is now ready to be enjoyed!

Fresh Mexican cheese has a creamy-crumbly texture, making it ideal for sprinkling over tacos, nachos, salads, soups, or even stuffing into enchiladas and empanadas. It can be stored in the refrigerator for up to 2 weeks.

Another popular Mexican cheese is Queso Oaxaca, also known as Quesillo or Mexican Fresh Mozzarella. This cheese is a stretched curd cheese, often wound into a ball for a unique presentation. It is commonly used for making quesadillas but can also be shredded and used as a garnish.

Popular Mexican cheeses and their uses

Mexican food is known for its vibrant flavours and colours, and cheese is an important part of that. From salty, crumbly varieties to rich, creamy ones, Mexican cheeses add a savoury, salty dimension to tacos, sopes, tamales, and more. Here are some of the most popular Mexican cheeses and their uses:

Queso Fresco

Literally translating to "fresh cheese", Queso Fresco is one of the most common types of Mexican cheeses. It is similar to feta in that it is fresh, crumbly, and white, and can be either salty or non-salty. It is often used as a topping for dips like guacamole, or other appetizers, and can also be sprinkled over beans.

Queso Añejo

Queso Añejo is the aged version of Queso Fresco. "Añejo" means "aged" in Spanish. It has a harder, drier, and more crumbly texture than its fresh counterpart, and has a sharp flavour. It is often served crumbled on top of enchiladas, refried beans, and salads, and can also be baked and grilled.

Cotija

Cotija is an aged, salty cheese named for the town of Cotija in the state of Michoacán. It has a dry and crumbly texture, similar to feta or Parmesan, and a sharp flavour. It is commonly used as a topping for beans, salads, grilled corn, and other Mexican dishes.

Queso Oaxaca

Also known as quesillo in Oaxaca, this is a white, semi-hard cheese that looks like a ball of string cheese, similar to mozzarella. It is creamy and mildly flavoured, and melts easily, making it ideal for stuffing quesadillas, chiles rellenos, and enchiladas. It can also be shredded and used as a garnish on soups, tostadas, and beans.

Panela

Panela is a soft, white cheese made from skim milk. It has a firm and flexible texture and will not melt when heated. It is gently salted and can be eaten plain as a snack, or sliced and used as a sandwich filling.

Chihuahua

Also known as queso menonita, Chihuahua cheese is named after the state of Chihuahua, where it was first produced by Mennonite farmers. It has a flavour similar to mild cheddar or Monterey Jack, and can be used as a filling for tamales and chiles rellenos. When aged, it takes on a more sour flavour.

Requesón

Requesón is Mexican ricotta, made with whey instead of curds. It has a texture similar to cottage cheese and is used as a filling for gorditas and empanadas.

Queso Asadero

Queso Asadero is a melting cheese with a mild flavour from the state of Chihuahua. It is similar to queso Oaxaca and can be used in quesadillas. It is creamy and smooth, and makes a great addition to grilled cheese sandwiches and pizzas.

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The history of Mexican cheese

Mexican cheese has a history that dates back to the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish introduced dairy animals such as cattle, sheep, and goats, as well as cheesemaking techniques. Over time, cheesemaking evolved to suit the mixed European and indigenous tastes of the inhabitants of New Spain, resulting in the creation of various Mexican cheese types.

Cheese is now an integral part of Mexican cuisine, adding a savoury, salty dimension to many dishes such as tacos, enchiladas, sopes, and tamales. There are dozens of varieties of Mexican cheeses, including fresh and aged types, as well as smooth and creamy or dry and crumbly textures. Some of the most common types of Mexican cheese include Queso Fresco, Oaxaca, Cotija, Manchego, Panela, and Chihuahua.

Queso Fresco, which translates to "fresh cheese," is a popular variety that is similar to feta cheese in its freshness, crumbliness, and whiteness. It can be salty or non-salty and is often used as a topping for dips like guacamole or other appetizers. Queso Añejo is the aged version of Queso Fresco, with a harder texture and sharper flavour.

Cotija, named after the town of Cotija in Michoacán, is another popular aged cheese with a dry, crumbly texture and a strong salty flavour. It is often sprinkled on top of grilled corn (elote) or added to salads, soups, or beans. Panela, also known as Queso Panela, is a soft, white cheese made with skim milk, giving it a firm and flexible texture that does not melt when heated. It is commonly served as part of an appetizer or snack tray and pairs well with garlic or chile blends.

Oaxaca cheese, also known as Queso Oaxaca or Quesillo, is a white string cheese that is creamy and mildly flavoured, melting easily. It is a popular choice for fillings, such as in quesadillas or chiles rellenos, but can also be shredded and used as a garnish. Chihuahua cheese, or Queso Chihuahua, originated in the state of Chihuahua and is sometimes called "Queso Menonita" as it was first produced by Mennonite communities. It is an aged, firm, yellow cheese often compared to cheddar and is used in fillings for tamales and chiles rellenos.

How to cook with Mexican cheese

Mexican cuisine is known for its diverse and delicious cheeses, which can be used to add a savoury, salty, or creamy twist to a variety of dishes. Here is a guide on how to cook with some of the most popular Mexican cheeses.

Queso Fresco

Queso fresco, or "fresh cheese", is a soft, moist, and crumbly cheese similar to feta. It is often sold wrapped in a banana leaf or corn husk. This cheese is perfect for sprinkling over antojitos (appetizers) and beans, or for adding a creamy texture to empanadas and enchiladas. To make queso fresco at home, use pasteurized homogenized milk and heat it to around 110°F. You can test the milk by placing a small drop in your hand—it's ready when you can barely stand the heat.

Queso Panela

Queso panela is a soft, white cheese made from skim milk. It holds its shape when heated, making it a versatile option for cooking. It can be shredded and used as a garnish, or added to dishes like quesadillas or chiles rellenos for a creamy texture.

Queso Asadero

Queso asadero is a melting cheese with a mild flavour. It is known for its melty consistency when warmed, making it perfect for adding to cheese blends or using as a filling for chiles rellenos.

Chihuahua Cheese

Chihuahua cheese, also known as queso menonita, has a flavour similar to mild cheddar or Monterey Jack. It can be used as a filling for tamales and chiles rellenos, or shredded and used as a garnish. Chihuahua cheese can also be aged to develop a more sour flavour.

Crema

Crema is a naturally-sourced, thickened cream that combines the flavours of American sour cream and French crème fraîche. It is typically used as a garnish after cooking to add a rich and tangy flavour to soups, vegetables, and tacos.

Cooking with Mexican Cheese

In addition to using these cheeses as toppings or fillings, they can also be incorporated into dips or sauces. A popular option is a white queso dip, which can be made with a variety of cheeses such as Velveeta queso blanco, American cheese, or cheddar. To make the dip, melt butter over medium heat and sauté garlic and onion. Add tomatoes and cook until softened, then add evaporated milk and your choice of cheese. Stir until the cheese melts and add spices to taste. Adjust the consistency with milk or water if needed.

Frequently asked questions