Randy Chandler
Mexican cheese is a beloved staple in many households, but is it healthy? Mexican cheese, such as queso fresco, cotija, and queso quesadilla, is known for its rich and diverse flavour profile, moist yet firm texture, and ability to melt. While some people may associate cheese with high fat content and recommend limiting dairy intake, Mexican cheese can be part of a healthy diet when consumed in moderation. Mexican cheese varieties offer nutritional benefits, including being a good source of protein and calcium, and containing essential vitamins and minerals like Vitamin A, Vitamin B12, and phosphorus.
| Characteristics | Values |
|---|---|
| Flavor | Rich and diverse |
| Texture | Moist yet firm |
| Storage | Refrigerate in original packaging or sealed container |
| Shelf Life | 2-3 weeks once opened, 1-2 months if unopened |
| Nutritional Benefits | Good source of protein, calcium, potassium, vitamin A, vitamin B12, and phosphorus |
| Health Benefits | Supports bone health, heart health, and overall health and well-being |
| Types | Queso Fresco, Cotija, Monterey Jack, Cheddar, Queso Quesadilla, Asadero |
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What You'll Learn
Queso fresco is a good source of protein and calcium
Mexican cheese, such as queso fresco, is an integral part of Mexican cuisine, adding a lot of flavour to any Mexican meal. It is a very important type of cheese in Mexican food. Queso fresco is also a good source of protein and calcium, and can be a part of a healthy diet.
Queso fresco is a good source of protein. One ounce of queso fresco provides about 8 grams of protein. It is usually served as a garnish, so it can help quickly add more protein to your favourite meals. Protein is an important component of meals because it helps control blood sugar and keeps you full.
Queso fresco is also a good source of calcium. Calcium is important for bone health and also supports heart health. According to the National Institutes of Health, a higher intake of calcium is associated with a lower risk of high blood pressure and a lower risk of stroke.
Queso fresco is also a good source of potassium, an important electrolyte that humans need daily. Potassium is especially beneficial for those with high blood pressure as it can help lower it.
While queso fresco is a good source of protein and calcium, it may be high in sodium and saturated fat content. It is also relatively low in lactose and fat, making it a good option for those watching their fat intake or who are lactose intolerant.
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Mexican cheese blends: taste, texture, and melting ability
Mexican cheese blends are a convenient and tasty option for those seeking a versatile topping that can enhance the flavour of various dishes. The key to a good Mexican blend is a delicate balance between taste, texture, and melting ability. While authenticity might not be the primary concern, a Mexican blend should not taste like simple cheddar. It should be salty, with a lightly tangy yet smooth taste. The cut should be fine enough to easily incorporate itself into toppings or beans, but not so fine that the blend is grainy. The blend shouldn't be too thick-cut either, as this can form a hard shell on the food it's topping.
A Mexican blend usually includes a combination of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla. Monterey Jack is a semi-hard cheese made from cow's milk with a mild, slightly sweet flavour. Cheddar, also made from cow's milk, has a flavour that can range from mild to sharp depending on the aging process. Asadero is a Mexican cheese known for its unique flavour and excellent melting properties. Queso quesadilla is another easy-melting cheese from Northern Mexico, named after the famous dish.
Some popular options for Mexican blends include Kraft Mexican Style Four Cheese Blend, Tillamook Mexican 4 Cheese Farmstyle Thick Cut, Sargento, Organic Valley, and Velveeta Shreds. The Kraft blend has incredibly fine shreds that melt beautifully and has a mild salty tang. The Tillamook blend has thick-cut shreds that offer incredible coverage for nachos and quesadillas. Sargento and Organic Valley are two of the most popular supermarket brands. Velveeta Shreds melt extremely well, although they are not actually cheese, but a "shredded pasteurized prepared cheese product".
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Mexican cheese storage: refrigeration, packaging, and shelf life
Mexican cheese should be stored in the refrigerator, preferably in its original packaging or a sealed container. This helps to preserve its flavour and texture for about 2-3 weeks once opened, and up to 1-2 months if unopened. Exposing cheese to air can lead to drying and spoilage, so it is important to make sure it is covered and always sealed tightly after use.
When storing cheese in the refrigerator, it is recommended to keep it in the vegetable drawer, where the temperature is cold and stable, with consistent humidity. Wrap blocks of cheese (or other types that don’t come in resealable packaging) in wax, parchment, or cheese paper. Keep it on the top or middle shelf, or in a drawer, and always above raw meats, poultry, and fish to avoid contamination.
Avoid wrapping cheese in tight, non-porous material like plastic wrap or plastic bags, as this can dry it out and harden it, reducing its quality and flavour. Soft and semi-soft cheeses (like fresh mozzarella, ricotta, cream cheese, or cottage cheese) should typically be stored in their natural liquid in a plastic container.
For extended storage, Mexican cheese can be frozen in an airtight container or freezer bag for up to 6 months.
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Mexican cheese varieties: cotija, queso quesadilla, and asadero
Mexican cheese can be a part of a healthy diet. For example, queso fresco is a good source of protein and calcium.
Now, let's take a closer look at three Mexican cheese varieties: cotija, queso quesadilla, and asadero.
Cotija
Cotija cheese is an aged Mexican cheese made from cow's milk and named after the town of Cotija, Michoacán. It is white in color, firm in texture, and has a salty and milky flavor. Cotija is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for dishes like burritos, soups, and tacos. It is also a good source of calcium, which is important for bone health and supports heart health.
Queso Quesadilla
Queso quesadilla is a Mexican melting cheese that is commonly used in quesadillas. It melts easily and has a luxurious stretch. Queso Oaxaca (quesillo) and Chihuahua cheese are also popular choices for quesadillas and can be found in most Hispanic grocery stores or larger U.S. supermarkets.
Asadero
Asadero is another Mexican melting cheese that is perfect for quesadillas, nachos, enchiladas, and more. It can be grated, shredded, or crumbled over festive Mexican dishes. Asadero is a good source of calcium, providing 15% of the daily value per serving.
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Mexican cheese in cooking: toppings, fillings, dips, and more
Mexican cheese is an essential ingredient in Mexican cuisine, adding a salty, savoury dimension to dishes. There are dozens of varieties of Mexican cheese, from fresh and mild to aged and sharp, and they can be used in a multitude of ways in cooking.
Toppings
Mexican cheeses are commonly used as toppings for tacos, nachos, burritos, enchiladas, beans, salads, and antojitos (little snacks or appetisers). Some cheeses that are suitable for topping include:
- Cotija: a crumbly, salty cow's milk cheese, often likened to Parmesan or feta.
- Queso Oaxaca: a semi-hard, mozzarella-like cheese that is creamy and mildly flavoured.
- Queso Fresco: a fresh, mild, soft, and crumbly cheese, similar to feta.
- Panela: a soft, white, and flexible cheese that holds its shape when heated.
Fillings
Mexican cheeses can also be used as fillings for quesadillas, chiles rellenos, enchiladas, tamales, gorditas, empanadas, and stuffed peppers. Some cheeses that are suitable for fillings include:
- Chihuahua: a mild cheese with a flavour similar to cheddar or Monterey Jack.
- Requesón: a soft, creamy cheese, similar to ricotta, made with whey.
- Queso Oaxaca: a stringy, mozzarella-like cheese that melts easily.
- Panela: a soft, white cheese that holds its shape when heated.
Dips
Mexican cheese is a key ingredient in cheese dips, where it is melted with cream, salsa, and spices, and served with tortilla chips or vegetables. A good Mexican cheese blend for dips should have a balance of taste, texture, and melting ability. The blend should be salty and tangy, with a fine cut that easily incorporates into the dip. Some cheeses that are suitable for dips include:
- Cheddar: a sharp, tangy, and melty cheese.
- Monterey Jack: a creamy and gooey cheese.
- Queso Asadero: a Mexican cheese with a melty consistency when warmed.
- Queso Oaxaca: a creamy and mildly flavoured cheese that melts easily.
In addition to these uses, Mexican cheese can also be enjoyed as a quick snack with crackers or fresh fruit, or used in casseroles, baked dishes, grilled cheese sandwiches, and cheese-stuffed jalapeños.
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Frequently asked questions
Mexican cheese can be a part of a healthy diet. Mexican cheese varieties such as Queso Fresco and Cotija are rich in protein and calcium. They also contain essential vitamins and minerals such as Vitamin A, Vitamin B12, and phosphorus.
Queso Fresco is a good source of protein and calcium. It also provides nutrients like potassium. It can be added to meals to help control blood sugar levels and keep you full.
Cotija cheese is a good source of protein, vitamin A, and calcium. It is also relatively high in saturated fat and salt (sodium), so it should be eaten in moderation.
