Bushra Griffith
Mexican cuisine is known for its vibrant flavours and colours, and cheese is a key ingredient in many popular Mexican dishes. While cheese is not always used in Mexican cooking, it certainly packs a punch when it is. From quesadillas to tacos, enchiladas to elote, cheese is an integral part of Mexican food. So, what cheese do Mexicans use?
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What You'll Learn
Queso Oaxaca
Mozzarella is a common substitute for Oaxaca cheese due to its similar consistency and flavour profile. However, mozzarella is a bit spongier than Oaxaca. Other substitutes include Armenian-style string cheese, queso asadero, and Monterey Jack.
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Monterey Jack
The name "Monterey Jack" comes from David Jack, who began selling the cheese commercially in the 1950s. He owned land in the area of Monterey, which is how the cheese got its name.
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Panela
This cheese is said to have originated in Central Mexico, where ranchers would strain the Queso in hand-woven baskets, creating the signature basket-weave pattern visible along its outer edges. The name "Panela" may be derived from the Spanish word "pan", meaning bread, referring to the baskets used to mould the cheese. However, others argue that the name comes from its resemblance to "piloncillo", or unrefined whole cane sugar, which is also commonly called panela in Mexico.
In Latin American countries like Colombia and Venezuela, Panela is a common ingredient in dishes such as arepas, empanadas, and pandebonos. It is also a popular choice for traditional Mexican dishes due to its ability to melt and add a creamy element to culinary creations. Overall, Panela is a versatile and delicious cheese that plays an important role in Mexican and Latin American cuisine.
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Cotija
Overall, Cotija is a versatile and popular Mexican cheese that can be used in a variety of dishes. With its sharp, salty, and slightly sour taste, it adds a unique flavour profile to any dish it is added to.
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Queso Fresco
If made in the traditional way with raw milk, Queso Fresco does not last long in the fridge and has a tendency to mould or go off. However, the commercially available pasteurised versions last much longer and should be used within 2 weeks of the "sell by" date for the best flavour.
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Frequently asked questions
Queso Oaxaca, Queso Fresco, Panela, Requesón, Cotija, and Manchego are some of the most popular Mexican cheeses.
Queso Oaxaca, Monterey Jack, and Asadero are popular Mexican melting cheeses used in dips.
Queso Oaxaca, Asadero, and Requesón are commonly used in quesadillas.
