Patrick Oconnell
Feta cheese is a Greek variety of cheese that is known for its mild, crumbly, and soft texture. While feta cheese is not used in Mexican food, there are several Mexican cheeses that are similar to it in terms of texture and taste. Queso Fresco, for example, is a popular Mexican cheese that resembles feta in its freshness, crumbliness, and whiteness. Other Mexican cheeses similar to feta include Cotija, Requesón, and Queso Oaxaca. These cheeses vary in texture, taste, and saltiness but all share similarities with feta cheese, making them suitable substitutes in Mexican cuisine.
| Characteristics | Values |
|---|---|
| Mexican equivalent to feta cheese | Queso Fresco |
| Cotija | |
| Queso Panela | |
| Oaxaca | |
| Enchilado | |
| Ricotta | |
| Goat Cheese |
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What You'll Learn
Queso Fresco: a crumbly, fresh, and mild Mexican cheese
Queso Fresco, which translates to "fresh cheese", is a popular Mexican cheese variety. It is a fresh, crumbly, and mild cheese that is often used as a topping for dips, appetizers, and various Mexican dishes.
Queso Fresco is made with a blend of raw cow and goat milk. The cheese-making process involves curdling warm milk with an acid such as lemon juice or vinegar, followed by pressing the curds together into a ball. This results in a fresh, unaged cheese with a mild flavour similar to fresh mozzarella. Unlike mozzarella, queso fresco does not melt but softens when heated, making it ideal for toppings.
Queso Fresco is a versatile cheese used in a variety of Mexican dishes. It is commonly used as a topping for tacos, beans, salads, rice, and quesadillas. It can also be added to soups and grilled street corn (Elote). The salty version of queso fresco, known as Queso Añejo, is the aged variant and has a sharper flavour. It can be baked, grilled, or used as a crumble on refried beans and salads.
Queso Fresco is similar to feta cheese in terms of texture and freshness, and feta can be used as a substitute in recipes calling for queso fresco. However, queso fresco is milder and milky in flavour, while feta has a tangier taste. Other substitute options for queso fresco include Monterey Jack, Ricotta Salata, and Cotija cheese.
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Cotija: a salty, crumbly, aged cheese, named after a town in Mexico
Queso fresco is probably Mexico's most famous cheese. It is a fresh, crumbly, and light white Mexican cheese, often used as a topping for dips and appetizers. It is similar to feta in texture and saltiness, although feta is made from sheep or goat's milk and feta is usually a Greek cheese.
Cotija, named after a town in Mexico, is another popular Mexican cheese. It is a salty, aged cheese with a dry and crumbly texture. It is often compared to Parmesan and can be used in the same way, grated over beans, salads, and Mexican dishes like elote (grilled corn). It is a very versatile cheese and can be used in a variety of dishes, although it is not a direct equivalent to feta.
Other Mexican cheeses include queso Oaxaca, a stringy, mozzarella-like cheese, and queso panela, a soft, white cheese that holds its shape when heated. Requesón is Mexico's version of ricotta, and is similar to cottage cheese. It is used as a filling for enchiladas, empanadas, and corn cakes.
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Panela: a soft, white, firm and flexible cheese made from skim milk
While feta cheese is not a Mexican cheese, there are several Mexican cheeses that are similar to it in texture and taste. One of the most common types of Mexican cheeses that resembles feta is Queso Fresco. It is a fresh, crumbly, and white Mexican cheese, often used as a topping for dips, beans, and other appetizers. It is also similar to fresh goat cheese and ricotta.
Another Mexican cheese that is comparable to feta is Cotija, a crumbly, salty cheese often used like Parmesan. It has a strong salty flavor and is commonly sprinkled on grilled corn, beans, salads, and other Mexican dishes.
Now, onto the star of this answer: Panela. This is a soft, white, firm, and flexible cheese made from skim milk. It is one of Mexico's most used and loved cheeses. It holds its shape when heated and does not melt, making it a popular choice for quesadillas. It can be sliced and used as a sandwich filling or eaten plain as a snack. Panela is also known for its squeakiness when bitten into, resembling some American cheeses. Its firm and flexible nature sets it apart from other Mexican cheeses like Queso Fresco, which has a softer and crumbly texture.
In addition to Panela, there are other Mexican cheeses that offer unique flavors and textures. Queso Oaxaca, for instance, is a stringy, mozzarella-like cheese with a mild flavor that melts easily, making it ideal for stuffing quesadillas or chiles rellenos. Enchilado is another Mexican cheese worth mentioning, known for its spice and tanginess.
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Oaxaca: a soft, white, stringy cheese, similar to mozzarella
Queso Oaxaca, or simply Oaxaca, is a soft, white, stringy Mexican cheese similar to mozzarella. It is a member of the pasta filata cheese family, a process that was brought over to Mexico by Dominican monks who settled in Oaxaca. The monks used cow's milk, instead of water buffalo milk, to make the cheese, as the latter was not available.
Oaxaca is made by adding rennet to whole milk to separate the curds and whey. The curds are then submerged in hot water to soften them and make them pliable. Finally, the curds are stretched long and thin and thoroughly kneaded to create the desired stringy texture. The cheese is available in several different shapes, but it is often rolled into a yarn-like ball and sold in a rope shape.
Oaxaca has a creamy, stretchy, and stringy texture with a mild, buttery, and slightly salty flavour. It is a rindless cheese with a yellowish-white hue. It is similar in texture to mozzarella, but Oaxaca is softer, creamier, and stretchier. It is also usually less salty than mozzarella.
Oaxaca is widely used in Mexican cuisine, especially in quesadillas and empanadas, where the cheese is melted and other ingredients, such as huitlacoche and squash flowers, are added to the filling. It can also be shredded and melted in a cast-iron skillet or stone bowl to make a stringy, soupy dip.
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Feta is saltier than Mexican cheeses
Feta is a Greek cheese that is traditionally cured in a brine solution, which gives it its salty flavour. It is used in many dishes, including Greek salads and pastries. Feta cheese is also commonly used in Mexican dishes, such as tacos al pastor. However, there are several Mexican cheeses that are considered to be less salty than feta.
Queso fresco is a popular Mexican cheese that is similar to feta in texture and flavour but is less salty. It is a fresh, crumbly, and mild-tasting cheese that is often used as a topping for beans, salads, and tacos. Queso fresco can be found in both salty and non-salty versions, making it a more versatile option than feta.
Another Mexican cheese that is similar to feta but less salty is queso panela. Panela is a hard, smooth, and salty cheese made with skim milk. It has a unique texture that makes it ideal for frying as it does not melt easily. While it is salty, it is not as salty as feta and is often used as a snack or sandwich topping.
Requesón is another Mexican cheese that is similar to ricotta and cottage cheese in texture but is much milder and less salty than feta. It is very versatile and spreadable, making it a popular choice for enchilada fillings, empanadas, and corn cakes.
Cotija is a crumbly, salty Mexican cheese with a similar flavour and texture to feta. However, it is typically aged, giving it a sharper flavour than feta. Cotija is a very versatile cheese and can be used in a variety of dishes, including enchiladas, tacos, beans, salads, and soups.
While feta cheese is commonly used in Mexican dishes, there are several Mexican cheeses that offer similar flavours and textures with less salt. These cheeses can be used as substitutes for feta in recipes to reduce the overall salt content of the dish.
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Frequently asked questions
Feta cheese is not traditionally used in Mexican food. However, there are several Mexican cheeses that are similar to feta in texture and taste.
Queso Fresco is a fresh, crumbly, and mild Mexican cheese that is often compared to feta. It is soft, moist, and can be easily crumbled, grated, melted, or shredded. It is commonly used as a topping for dips, beans, salads, and other appetizers.
Yes, Cotija is another Mexican cheese that resembles feta in texture and taste. It is a salty, aged cheese that is commonly used as a topping for beans, salads, grilled corn, and other Mexican dishes.
If you are looking to substitute feta cheese with a Mexican cheese, you can use either Queso Fresco or Cotija depending on the specific application and desired taste profile.
Enchilado is a Mexican cheese that is similar to Cotija but more savory and versatile. It is often used in enchiladas, chile relleno, and jalapeño poppers.
