Andy Montoya
Mexican cheese is a style of cheese in its own right, with some varieties also sharing similarities with European-style cheeses. While most Mexican cheeses are made with cow's milk, some are made with goat's milk. For example, Mexican manchego is made with a mixture of cow's and goat's milk, whereas the original Spanish manchego is made with sheep's milk. Another Mexican cheese, Queso Oaxaca, was made with goat's milk in the past but is now made with cow's milk.
| Characteristics | Values |
|---|---|
| Number of Mexican Cheese Varieties | 60 |
| Most Common Types | Queso fresco, panela, asadero, Cotija, and Chihuahua |
| Types Made with Goat Milk | Manchego, Cotija, and Oaxaca |
| Types with European Influence | Feta, Spanish manchego, Saint Maure, and Camembert |
| Use in Recipes | Crumbed over salads, enchiladas, soups, or fried and served with sauces |
| Substitutes | Feta, ricotta salata, tofu, or mild goat cheese |
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What You'll Learn
- Mexican manchego cheese is made with a mix of cow's and goat's milk, unlike the Spanish version, which uses sheep's milk
- Mexican cheeses are rarely found outside of Mexico, due to strict regulations and the American expectation of cheap Mexican products
- Four Mexican cheeses make up the canon: queso Oaxaca, queso fresco, panela, and asadero
- Mexican cheeses are typically used as ingredients in complex recipes, rather than eaten on their own
- While goat's milk cheeses are made in Mexico, they are not as popular and are harder to find in markets
Mexican manchego cheese is made with a mix of cow's and goat's milk, unlike the Spanish version, which uses sheep's milk
Mexican manchego cheese is made with a mix of cow's and goat's milk, whereas the Spanish version is made with sheep's milk. This key difference means that the Mexican version is quite distinct from its Spanish namesake, despite the shared name. In Mexico, manchego is a popular cheese, available all over the country and also found in the United States. It has a buttery taste, melts well, and is often grated over dishes.
Manchego cheese was introduced to Mexico from the Spanish region of La Mancha, but the Mexican version is made with different milk. The Spanish cheese is made with the milk of sheep of the Manchega breed, raised on registered farms within the La Mancha region. This breed is said to produce particularly rich and flavorful milk, which contributes to the distinctive flavour of Spanish manchego. The cheese is then aged for between 60 days and 2 years, with flavours and textures that sharpen and harden as the cheese matures.
The Mexican version of manchego, on the other hand, is typically made with a blend of cow's and goat's milk. This gives it a unique flavour and texture when compared to its Spanish counterpart. While the Spanish manchego is known for its firm and compact consistency, the Mexican version is said to be more buttery and melts more easily. This may be due to the higher butterfat content in goat's milk when compared to sheep's milk.
In addition to the difference in milk type, the production methods for Mexican and Spanish manchego also vary. The Mexican version is often an industrial cheese, made with plastic moulds, while the Spanish cheese is more likely to be an artisanal product, using traditional grass-woven moulds. The Spanish cheese also has strict regulations governing its production, which the Mexican version does not.
While Mexican manchego is a popular cheese in its own right, it is important to note that it is quite different from the Spanish original. The Spanish version, made with sheep's milk, has a distinctive flavour and texture that has made it a beloved staple of Spanish cuisine and a popular export around the world.
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Mexican cheeses are rarely found outside of Mexico, due to strict regulations and the American expectation of cheap Mexican products
Mexican cheeses are rarely found outside of Mexico, due to a combination of strict regulations and the American expectation that products from Mexico be inexpensive. According to Carlos Yescas, author of "Quesos Mexicanos", there are around 60 types of cheese made in Mexico, but they rarely make their way across the border into the US. The "Mexican cheeses" found in the United States are more accurately described as Mexican-style cheeses, and even these recreations are quite hard to find.
The history of cheese in Mexico is relatively recent, beginning with 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 a variety of Mexican cheeses.
Most Mexican cheeses are made with cow's milk, with some made from goat's milk. However, goat's milk cheeses have become less popular and harder to find in markets. Four cheeses are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua, and Manchego. These cheeses are key ingredients in many authentic Mexican recipes and are used as toppings or garnishes rather than main ingredients.
One example of a Mexican cheese is Oaxaca cheese, which originated in the state of Oaxaca and is now made and eaten throughout Mexico. It is a soft, stretched-curd cheese made with cow's milk, and the pH is modified to achieve a stringy texture. The cheese is formed into ropes, which are then wound into balls. Oaxaca cheese is often melted for quesadillas or shredded on top of prepared dishes, and it can also be used in place of mozzarella in salads.
Another popular Mexican cheese is Panela, a white, fresh milk cheese with little fat or cholesterol. It is made with skim milk, giving it a firm texture and a sweet and sour taste. Panela is often served cold as an appetizer or snack and is also found on sandwiches.
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Four Mexican cheeses make up the canon: queso Oaxaca, queso fresco, panela, and asadero
Queso Oaxaca, queso fresco, panela, and asadero are four Mexican cheeses that make up the canon. They are primarily cooking cheeses, used as ingredients in complex recipes rather than as a main feature on a cheese board. While Mexican cheese is made with cow, goat, and sheep milk, these four are made with cow's milk.
Queso Oaxaca, also known as quesillo, quesillo de hebra, or queso de canasta, is a stringy, mozzarella-like cheese. It is named after the state of Oaxaca in southern Mexico, where it is made in the pasta filata style, with fresh cheese curd stretched, pulled, and woven into a ball of cheese. It is lactic, tangy, and melts very well, making it a good choice for quesadillas, empanadas, and stuffed chilis.
Queso fresco, which translates to "fresh cheese," is a crumbly, salty, fresh, mild, and white Mexican cheese. It is similar to feta and is often sprinkled over beans, salads, or antojitos. Queso añejo, or "old cheese," is the aged version of queso fresco.
Panela, also known as queso canasta or basket cheese, is a soft, white, crumbly, tender and mild cheese with a lot of consistency. It holds its shape when heated, making it a good topping for hot foods like refried beans or enchiladas. It can also be baked, fried, or seared, and is a favorite of dietitians in Mexico.
Queso asadero, or queso quesadilla, is a creamy, smooth, semi-soft white cheese that melts beautifully. It is often used to make quesadillas, enchiladas suizas, pizzas, and cheese-topped baked dishes.
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Mexican cheeses are typically used as ingredients in complex recipes, rather than eaten on their own
Mexican cheeses are typically used as ingredients in complex recipes rather than eaten on their own. There are four staple Mexican cheeses that are commonly used in cooking: Queso Oaxaca, Queso Fresco, Panela, and Asadero. These cheeses are typically made with cow's milk, although some varieties may also contain goat's or sheep's milk.
Queso Oaxaca, also known as Quesillo de Hebra, is a type of string cheese that is perfect for melting. It is often used in quesadillas or empanadas and can be purchased in Mexico as Queso de Canasta, referring to the basket-shaped mold used during production. While it was traditionally made with goat's milk, today it is almost always made with cow's milk.
Queso Fresco is another popular Mexican cheese that is known for its fresh and mild flavour. It is a versatile cheese that can be used in a variety of dishes, such as enchiladas, salads, and stuffed pastas. It can also be used as a substitute for goat cheese or feta, making it suitable for Mediterranean-inspired meals.
Panela is a fresh and mild cheese with a loose, curd-like texture. It is often used in desserts or as a filling for stuffed pastas and enchiladas. Its mild flavour makes it a good substitute for ricotta.
Asadero is a semi-firm, creamy, and mildly buttery cheese that melts well. It is commonly used in dishes such as chili con queso, nachos, and burgers. It can be substituted for cheeses like Monterey Jack or fontina.
In addition to these four staples, there are many other varieties of Mexican cheese, including both fresh and aged cheeses. Some of the more popular aged cheeses include Cotija and Chihuahua. Cotija, in particular, is commonly sprinkled on top of dishes as a condiment.
While Mexican cheeses are not commonly eaten on their own, they are a crucial ingredient in many Mexican recipes, adding flavour and texture to a variety of dishes. They are also versatile and can be used as substitutes for more commonly available cheeses in other types of cuisine.
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While goat's milk cheeses are made in Mexico, they are not as popular and are harder to find in markets
While goat's milk cheeses are made in Mexico, they are not as popular as cow's milk cheeses and are harder to find in markets. The majority of cheese produced in Mexico is made with cow's milk, and only a small number of cheeses are made with goat's milk.
There are around 60 kinds of cheeses made in Mexico today, using cow milk, goat milk, and sheep milk in a range of styles. However, the most popular varieties are fresh cheeses made with cow's milk, such as queso fresco, panela, and asadero. These cheeses are commonly used as toppings or condiments rather than main ingredients.
Some Mexican cheeses, such as manchego, are made with a mixture of cow's and goat's milk, giving them a buttery taste and melt-ability. This cheese is available throughout Mexico and can also be found in the United States. However, despite the variety of cheeses produced in Mexico, the country still imports a significant amount of cheese, with only about 10% of milk production dedicated to dairy products.
While goat's milk cheeses are made in Mexico, they are not as prevalent or easily accessible as cow's milk cheeses. This may be due to the preference for cow's milk cheeses in Mexican cuisine, as well as the difficulty in sourcing and producing goat's milk cheese on a large scale. As a result, those seeking goat's milk cheese in Mexico may need to explore specialty markets or cheesemakers to find these less common varieties.
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Frequently asked questions
Some Mexican cheeses are made from goat's milk, but most are made from cow's milk.
Mexican manchego is made with a mixture of cow's and goat's milk. While the original Spanish version is made with sheep's milk, the Mexican version is not.
Some Mexican cheeses made from cow's milk include queso fresco, panela, asadero, and Oaxaca.
Some Mexican cheeses that are made exclusively from cow's milk include Cotija and Chihuahua.
