Randy Chandler
Hispanic-style cheeses can be divided into two categories: fresh and aged. Fresh cheeses are young, soft, moist, and white or off-white in colour, with a mild saltiness. They have a shorter shelf life than aged cheeses and must be kept in the fridge. They are often used as fillings or toppings as they hold their shape and soften without melting when heated. Popular fresh Hispanic cheeses include Queso Fresco, Oaxaca, and Panela. Aged Hispanic cheeses, on the other hand, are often salted, pressed, and dried, resulting in a dry texture and a sharp, pungent flavour. They have a longer shelf life and include varieties such as Cotija, Queso Añejo, and Chihuahua.
| Characteristics | Values |
|---|---|
| Fresh Hispanic-style cheeses | Soft and moist, white or off-white in colour, with a fresh milk flavour |
| Aged Hispanic-style cheeses | Dry texture and pungent, sharp flavour |
| Queso Fresco | Soft, moist, mild saltiness, slightly acidic, crumbly, made with whole or low-fat milk, does not melt |
| Queso Blanco Fresco | Firm and moist |
| Asadero | Mild, firm, sold sliced |
| Chihuahua | Flavour similar to mild cheddar or Monterey Jack, aged variety has a sour flavour |
| Requesón | Mexican ricotta, texture like cottage cheese, not salty |
| Queso Asadero | Mild melting cheese |
| Manchego | Made with cow's or goat's milk, flavour reminiscent of sharp cheddar |
| Cotija | Aged, strong salty flavour, dry and crumbly at room temperature, softens when warmed |
| Queso de Oaxaca | Creamy, mildly-flavoured, melts easily |
| Panela | Soft, white, made from skim milk, firm and flexible, does not melt |
| Queso Añejo | Aged, hard, crumbly |
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What You'll Learn
Fresh Hispanic-style cheeses
Hispanic-style cheeses can be broadly categorized into two types: fresh and aged. Fresh Hispanic-style cheeses, also known as "queso", are very young cheeses that have not been aged or ripened. They are typically soft, moist, white or off-white in colour, and have a mild salty or acidic taste. These cheeses must be stored in the refrigerator and have a shorter shelf life than their aged counterparts.
One of the most popular fresh Hispanic-style cheeses is Queso Fresco, which translates to "fresh cheese". It is soft, moist, and crumbly, similar to feta cheese, and can be made with whole or low-fat milk. It is often sold in 12 and 16-ounce rounds and is commonly used as a topping or filling in cooked dishes. Queso Fresco may also be called "Adobera" when sold in large pieces. Another variety of Queso Fresco is the Queso Blanco Fresco or "cheese for frying", which is a firm and moist cheese.
Another popular fresh Hispanic-style cheese is Panela, a hard, smooth, and salty cheese made with skim milk. It is firm and flexible, and does not melt when heated, making it ideal for frying. It has a unique texture that cannot be crumbled but is easy to cut.
Requesón is another fresh Hispanic-style cheese, similar to ricotta or cottage cheese. It is mild and not salty, with a spreadable texture, making it a popular choice for fillings in dishes like enchiladas, empanadas, and gorditas.
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Aged Hispanic-style cheeses
Hispanic-style cheeses can be broadly categorized into two types: fresh and aged. While fresh Hispanic cheeses are soft and moist, aged Hispanic cheeses have a dry texture and a pungent, sharp flavour. The characteristic flavour and texture of aged Hispanic cheeses come from the process of salting, pressing, and drying the cheese, rather than from long ageing. Here are some of the most popular aged Hispanic-style cheeses:
Cotija
Cotija cheese is named after the town of Cotija in the Mexican state of Michoacán. It is an aged cheese with a strong salty flavour. Cotija has a dry and crumbly texture at room temperature or colder, but it softens slightly when warmed. It is commonly sprinkled on top of grilled corn (elote), beans, salads, and other Mexican dishes.
Queso Añejo
Queso Añejo, which means "aged cheese" in Spanish, is the aged version of Queso Fresco. It has a harder texture than its fresh counterpart but retains its crumbly nature. Queso Añejo is often sprinkled over antojitos (little snacks or appetizers), beans, and salads.
Queso Chihuahua
Also known as Queso Menonita, this cheese originates from the Mexican state of Chihuahua. It is a firm, light yellow, aged cheese with a flavour similar to mild cheddar. Queso Chihuahua is a melting cheese commonly used in cheese dips.
Asadero
Asadero is a mild, firm Hispanic-style cheese that is moulded into a log and sold sliced. While Asadero does not melt, it softens when heated and is commonly used in cooked dishes.
Manchego
Manchego is a Spanish cheese traditionally made with sheep's milk. In Mexico, Manchego is typically made with cow's milk or goat's milk. It has a flavour reminiscent of sharp cheddar and can be eaten on crackers, sandwiches, or as an appetizer or snack. Manchego is a versatile cheese that is easy to shred and melts well.
These aged Hispanic-style cheeses offer a range of flavours and textures, making them excellent choices for cooking, snacking, or adding depth to various dishes.
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Queso Fresco
If you are unable to find Queso Fresco at your local store, there are several alternative options with similar characteristics, such as Queso Blanco, Paneer, Feta, Monterey Jack, and Ricotta Salata. However, each of these cheeses may have slight differences in taste, texture, or melting properties compared to Queso Fresco.
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Chihuahua cheese
The process of making Chihuahua cheese involves heating milk with rennet to coagulate it and form curds. These curds are then pressed to remove excess whey and shaped into wheels or blocks. The cheese is aged for a short period, usually just a few weeks, to develop its flavour and texture. The physicochemical specifications for Chihuahua cheese include a maximum moisture content of 45%, a minimum butterfat content of 26%, and a minimum milk protein content of 22%.
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Panela
The origin of the name Panela is disputed. Some believe that the name comes from the baskets of bread (pan in Spanish) used to mould the cheese, while others argue that it is derived from its physical resemblance to piloncillo, another name for unrefined whole cane sugar, which is also known as panela in large parts of Mexico.
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Frequently asked questions
Hispanic-style cheeses are typically fresh or aged. Fresh cheeses are young, soft, moist, white or off-white in colour, and have a mild milk flavour. They must be kept in the refrigerator and have a shorter shelf life than aged cheeses. Aged cheeses can be stored in the refrigerator for longer than fresh varieties.
Queso fresco is a popular fresh Hispanic cheese. It is soft, moist, and crumbly, with a mild saltiness and slight acidity. It is often used as a topping or filling in cooked dishes. Another popular fresh Hispanic cheese is Oaxaca, a mild, firm, white cheese with a sweet milk flavour and slight saltiness. It is similar to mozzarella in appearance and texture and melts well.
Queso añejo, or "old cheese", is an aged version of queso fresco with a harder, drier texture. It is often served crumbled on top of dishes like refried beans and salads. Cotija is another popular aged Hispanic cheese. It has a strong salty flavour and a dry, crumbly texture, similar to Parmesan. It is often used as a topping for dishes like beans, salads, and grilled corn.
Requesón is a soft, grainy cheese similar to Italian ricotta, made from whey. It is mild and can be spread easily, making it a popular choice for fillings and desserts. Panela is a hard, salty cheese made from skim milk. It does not melt when heated and can be sliced for sandwiches or fried. Chihuahua cheese, also known as queso menonita, is a mild cheese similar to cheddar or Monterey Jack. It is excellent for melting and is often used as a filling for tamales and chiles rellenos.
Hispanic cheeses are widely available in California and Mexico. They can also be purchased from speciality shops or online retailers, depending on your location.
