Patrick Oconnell
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 cheeses, some of which are melting cheeses. Queso Oaxaca, or quesillo, is a popular melting cheese that is creamy, mildly flavoured, and melts easily, making it ideal for stuffing quesadillas or chiles rellenos. Queso Asadero, from the state of Chihuahua, is another Mexican melting cheese with a mild flavour and a soft, creamy texture. It is often used in quesadillas and pizzas. Queso Chihuahua, also known as Queso Menonita, is a light yellow, aged, firm cheese that melts easily and is commonly used as a filling for stuffed chillies and tamales. These cheeses are all commonly used in Mexican cuisine and are known for their melting properties.
| Characteristics | Values |
|---|---|
| Cheese type | Queso Asadero |
| Texture | Creamy, smooth |
| Taste | Mild |
| Origin | Chihuahua, Mexico |
| Use cases | Quesadillas, pizza, queso fundido |
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What You'll Learn
- Queso Oaxaca: a popular melting cheese with a stringy texture and mild flavour
- Queso Asadero: a creamy, smooth, mild-flavoured cheese from Chihuahua
- Queso Fresco: a soft, moist, fresh cheese, often crumbly and salty
- Queso Chihuahua: a light yellow, aged, firm cheese with a strong taste, similar to cheddar
- Requesón: a Mexican ricotta, similar to cottage cheese, used as a filling
Queso Oaxaca: a popular melting cheese with a stringy texture and mild flavour
Queso Oaxaca, also known as Oaxaca cheese, is a popular melting cheese that originated in the Mexican state of Oaxaca. It is a type of white string cheese made from cow's milk, and it is known for its mild, buttery flavour and stringy texture.
Oaxaca cheese is a member of a classification of cheeses called pasta filata, which means "spun paste". This family includes other cheeses such as mozzarella, string cheese, caciocavallo, provolone, and Scamorza. The cheese-making process involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. The curds are separated from the whey and then submerged in hot whey or water to become pliable, resulting in its signature stringy texture.
The mild and buttery flavour of Queso Oaxaca has hints of earthiness and salinity, with a creamy texture. It is often compared to cheeses such as mozzarella, Monterey Jack, and Asadero. However, Oaxaca cheese is known for its superior melting properties, making it a popular choice for Mexican dishes like tacos, quesadillas, enchiladas, and burritos. Its melting capabilities and mild flavour also make it suitable for use as a dip or topping, adding a stringy and buttery element to various dishes.
In addition to its melting capabilities, Queso Oaxaca can also be enjoyed raw. It can be sliced and added to sandwiches or pulled apart into strings for a textural garnish. Its versatility and unique flavour make it a popular and authentic choice for Mexican cuisine, and it is widely available in supermarkets and specialty cheese shops.
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Queso Asadero: a creamy, smooth, mild-flavoured cheese from Chihuahua
Queso Asadero, also known as Queso Oaxaca or Quesillo, is a semi-soft, creamy, smooth, and mild-flavoured cheese from Mexico. It is made from cow's milk and has excellent melting properties, making it a versatile cheese used in a variety of dishes. The cheese is most commonly produced in the northern state of Chihuahua and the southern territories of Mexico, such as Oaxaca.
Asadero cheese is known for its rich cultural and historical significance, with its origin dating back to the time of the Mexican Revolution. The process of making this cheese follows traditional methods passed down through generations. It is typically made with either vegetable rennet, called trompillo, or animal rennet from the criollo corriente landrace of cattle.
This cheese is widely used in Mexican cuisine and is a popular choice for dishes such as quesadillas, nachos, tacos, and fondue. It adds a smooth texture and a rich, buttery taste to the dishes it graces. When used in quesadillas, it is sometimes referred to as "queso quesadilla." Asadero cheese can also be grated over dishes just before serving, creating a delectable melted cheese topping.
In terms of storage, Asadero cheese should always be kept refrigerated at a temperature below 40°F to prevent bacterial growth. When opened, it should be wrapped in cling film or wax paper and stored in a sealed container to maintain freshness and avoid cross-contamination. If freezing, it is recommended to slice or grate the cheese first to facilitate easier portion control during use.
Overall, Queso Asadero is a beloved cheese that has won the hearts of cheese lovers globally. Its creamy texture, mild flavour, and exceptional melting properties make it a versatile ingredient in Mexican cuisine and beyond.
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Queso Fresco: a soft, moist, fresh cheese, often crumbly and salty
Queso Fresco, which translates to "fresh cheese," is a soft, moist, fresh, and often crumbly Mexican cheese with a salty tang. It is made with either cow's or goat's milk, or a combination of the two, and has a mild, milky flavor. It is a popular topping for Mexican dishes such as tacos, enchiladas, and chiles rellenos, and is also used as a stuffing or in dips.
Queso Fresco is a traditional Mexican cheese that is slightly acidic and mild in flavor. It crumbles easily and, while it doesn't melt in the same way as cheeses like cheddar or mozzarella, it does soften when heated, turning a golden color. This makes it a great topping for dishes that benefit from a hint of saltiness without being overly potent.
The process of making Queso Fresco is quite simple: warm milk is curdled with an acid such as lemon juice or vinegar, and then the curds are pressed together into a ball. Most commercially available brands use cow's milk, but it is also traditionally made with a blend of raw cow and goat milk.
Queso Fresco is a key ingredient in many authentic Mexican recipes and is considered a true Mexican treasure. It is often compared to farmer's cheese and is one of the most popular cheeses in Mexican cuisine. Its mild flavor and salty tang make it a versatile cheese that can be used in a wide range of dishes.
While it is a popular cheese in Mexico, Queso Fresco can now be easily found in grocery stores in the United States as well, and it can also be made at home. Its versatility and unique flavor make it a useful cheese to have on hand for cooking and creating new dishes.
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Queso Chihuahua: a light yellow, aged, firm cheese with a strong taste, similar to cheddar
Queso Chihuahua, also known as Queso Menonita, is a type of cheese that originated in the Mexican state of Chihuahua and was first produced by Mennonite communities in the area. It is a light yellow, aged, firm cheese with a strong taste similar to cheddar cheese. In fact, if you're looking to make an authentic Mexican dish, it is recommended to opt for Chihuahua cheese over regular cheddar.
Queso Chihuahua is considered a Mexican melting cheese and is often used in cheese dips like queso fundido, which is a melted cheese dip eaten with chips or other dippers. It is also commonly used as a filling for stuffed chillies and tamales. The cheese is known for its strong flavour, which is sharper than most Mexican cheeses and comparable to American cheddar.
Queso Chihuahua is a versatile cheese that can be used in various dishes. Its melting properties make it ideal for dishes that require a creamy, smooth texture. It can be used in place of cheddar cheese in recipes that call for a sharper taste.
While it is not as well-known as other Mexican cheeses like Queso Fresco or Oaxaca, Queso Chihuahua is a unique and flavourful cheese that adds a distinct sharpness to dishes. Its versatility and melting properties make it a popular choice for cheese dips, fillings, and other Mexican dishes.
In terms of substitutes, Monterey Jack cheese is often used in place of Queso Chihuahua due to its similar flavour and melting abilities. Additionally, as mentioned earlier, cheddar cheese can also be used as a substitute, especially if you're looking for a sharper taste.
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Requesón: a Mexican ricotta, similar to cottage cheese, used as a filling
Mexican cuisine is famous for its delicious cheeses, which are used in a variety of dishes, from quesadillas to enchiladas. One such cheese is Requesón, a Mexican variety of ricotta cheese. Requesón is similar to cottage cheese in terms of appearance and texture, but it has a unique flavour and a range of culinary applications.
Requesón, also known as Mexican ricotta, is a fresh, mild-flavoured cheese made from cow's milk. It has a soft, creamy texture with a slightly grainy consistency, and a subtle sweetness that sets it apart from other cheeses. This cheese is a versatile ingredient that can be used in both sweet and savoury dishes. In Mexico, it is commonly used as a filling for dishes such as quesadillas, enchiladas, and even desserts like cheesecake. Its creamy texture and mild flavour make it a perfect base for adding other ingredients without overwhelming the dish.
One of the key differences between Requesón and other cheeses is its production process. Requesón is typically made from the leftover whey that remains after milk is curdled and strained. This whey is heated, and an acid is added to coagulate the residual curds, resulting in the delicate texture characteristic of Requesón. This process also gives Requesón a higher water content, contributing to its softer consistency.
When compared to cottage cheese, Requesón offers a smoother and slightly sweeter taste. Cottage cheese, on the other hand, tends to have a lumpier texture and a tangier flavour due to the slow acid fermentation process used in its production. While cottage cheese is often enjoyed on its own or with fruit, Requesón is more commonly used in cooked dishes, adding a creamy texture and subtle sweetness to both savoury and sweet recipes.
In terms of nutritional value, Requesón and cottage cheese are both good sources of calcium, phosphorus, selenium, iodine, and certain B vitamins. However, Requesón typically has a higher caloric and fat content than cottage cheese, making it a richer option. Nevertheless, both cheeses can be found in a range of fat and calorie levels to meet individual preferences and dietary needs.
In conclusion, Requesón, the Mexican ricotta, is a versatile and delicious cheese used in a variety of Mexican dishes. With its mild flavour and creamy texture, it serves as an excellent filling for dishes, adding a touch of sweetness and a unique taste to Mexican cuisine. While similar to cottage cheese in some ways, Requesón's distinct flavour and production process set it apart, making it a beloved ingredient in Mexican culinary traditions.
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Frequently asked questions
Queso Oaxaca, Queso Asadero, and Queso Chihuahua are some cheeses from Mexico that melt well.
Queso Oaxaca has mild, earthy, and buttery undertones. Queso Asadero has a subtle tanginess. Queso Chihuahua has a strong taste similar to cheddar cheese.
You can use these cheeses in quesadillas, tacos, enchiladas, burritos, nachos, and more.
