Cheese And Tacos: Perfect Pairing For A Delicious Bite

Tacos are a versatile food that can be enjoyed with a variety of toppings and condiments. While cheese is not a necessary ingredient, it is a popular addition, especially in Tex-Mex cuisine. The type of cheese you choose for your taco can depend on the specific type of taco you're making, as well as your personal preference. Some cheeses work better as toppings, while others are ideal for creating a melted layer inside your tortilla.

Cheddar, Monterey Jack, and Mozzarella are popular taco toppings

Cheddar is a cow's milk cheese that is believed to date back to the 12th century. It is now one of the most popular and widely produced cheeses worldwide. Cheddar has a rich, sharp flavour and a firm, crumbly texture, especially when aged. It melts beautifully, adding a nice creaminess to tacos, especially when used with meat fillings. Its flavour can range from mild to sharp, depending on the aging process. Younger cheddars have a creamy and mellow taste, while aged cheddars have a more robust flavour. Cheddar is a versatile cheese that can be melted or unmelted in tacos, but it should be used sparingly to avoid creating a gooey, overly heavy mess.

Monterey Jack is an American pasteurised cow's milk cheese that originated in California. It has a mild and slightly sweet flavour when young, but it can develop more flavour as it ages. It has a smooth and creamy texture when young, becoming firmer as it matures. It melts well and has a high melting point, making it a great option for chicken, fish, or vegetable tacos. It is a versatile cheese that can be melted into the tortilla or added as a topping.

Mozzarella is an Italian cheese that is famously watery and stringy. It has a rich, smoky flavour and pairs well with a variety of taco fillings. A smoky chorizo sausage or spicy sautéed beef steak goes well with mozzarella and some fresh vegetables. However, it is important to use this cheese sparingly to prevent it from becoming too watery.

These three cheeses are versatile and popular choices for taco toppings, offering a range of flavours and textures that complement the other ingredients in tacos.

Cotija is a Mexican parmesan

Cotija is a Mexican cow's milk cheese named after the town of Cotija in the state of Michoacán. It is a salty, crumbly, and sharp-tasting cheese with a firm and dry texture. It is often used as a "finishing" cheese in Mexican cuisine, similar to Parmesan.

Cotija is typically aged for a longer period, giving it a sharper and firmer texture similar to Parmesan. However, when it is younger or aged for a shorter period, Cotija has a moist and crumbly texture akin to Feta cheese. The longer aging process enhances its salty and savoury flavour, making it a perfect substitute for Parmesan in recipes.

Cotija is a versatile cheese that can be used in various dishes, including corn dishes, salads, and tacos. It is commonly used as a topping or garnish, adding a salty kick to the dish. The cheese can be purchased in small rounds or large blocks and is often sold pre-grated, similar to Parmesan.

In terms of taste and texture, Cotija is an excellent alternative to Parmesan in recipes. Its salty and sharp flavour can enhance the taste of dishes, and its crumbly texture adds a unique mouthfeel. Cotija is a traditional Mexican cheese that has gained popularity for its distinct flavour and versatility.

When choosing between Cotija and Parmesan, it ultimately depends on personal preference and the specific recipe. However, if you are looking for a Mexican-inspired dish or a unique salty flavour, Cotija is an excellent option.

Queso fresco is a tangy, crumbly topping

Queso fresco is a popular choice of cheese for tacos in many Latin American countries, including Mexico and several Central American nations. It is considered one of the freshest cheeses available, as its name, which translates to 'fresh cheese', suggests.

Queso fresco is made with cow's milk, goat milk, or a combination of the two. It is sold in small rectangular pieces, similar in size to adobo bricks, and is therefore also known as adobera. This cheese originates from Jalisco, in the western part of Mexico.

Queso fresco has a soft and crumbly texture, similar to feta cheese. It is a classic choice for tacos and complements a wide range of fillings. It doesn't melt much, so it's often used as a topping or garnish for tacos, as well as for salads, tostadas, and other dishes.

Queso fresco has a mild, slightly salty, and tangy flavour. It is not aged, so it retains its fresh taste. The aroma of this cheese is typically mild and milky. Its tangy taste goes well with roasted cauliflower or pulled mushroom vegetarian tacos.

Feta is best unmelted with heavy meats

Feta is a white cheese made from a mixture of goat and sheep milk, and it is stored in brine. Brined cheeses are soaked in saltwater to give them an acidic tangy flavour, and feta is well-known for its tangy, salty taste.

Feta is best used unmelted as a topping on tacos with heavy meats. Its tangy, salty flavour and crumbly texture make it a perfect pairing with steak tacos. It can be cut into strips or crumbled and sprinkled on top of the steak, salad greens, and onions. Feta is also a great option for vegetarians who want to add some salty, creamy flavour to their tacos. For example, vegetarian tacos with refried black beans and crumbled feta cheese topped with pico de gallo are a delicious and quick option for a meatless meal.

Feta is a versatile cheese that can be used in various taco recipes, and it is a great way to add some extra flavour to your meal.

Manchego is a Spanish cheese suited to delicate meats

Tacos are a traditional combination of meat and vegetables in a fresh flour or corn tortilla. Cheese is also a popular ingredient for tacos, especially in Tex-Mex cuisine. When it comes to choosing the best cheese for tacos, it depends on personal preference and the type of taco being made.

Manchego is a Spanish cheese that is particularly suited to delicate meats. It is a sheep's milk cheese from the La Mancha region of Spain and is the most popular Spanish cheese, accounting for more than a third of all traditional cheese production in the country. It has a creamy, buttery texture and a slightly tangy and nutty flavour. The cheese is crumbly when young, becoming firmer and more manageable to grate as it ages. Its distinct salty taste pairs wonderfully with cured meats, making it an excellent choice for tacos.

Manchego's firm interior ranges from white to pale yellow, and it has tiny pores that exude butterfat at room temperature. As a sheep's milk product, it contains nearly twice the percentage of butterfat found in cow's or goat's milk. The milk from the Manchega breed is said to be particularly rich and flavourful.

Manchego is typically aged for a minimum of two weeks, but some spend more than a year maturing. As the cheese ages, the flavours sharpen and the texture becomes more crumbly and concentrated. The cheese also becomes oilier, and crunchy salt and calcium crystals begin to form throughout.

When pairing Manchego with other foods, consider the following:

• Honey or marmalade
• Cured meats such as Spanish chorizo or serrano ham
• Olives
• Marcona almonds
• Crusty bread
• Roasted peppers
• Fresh fruit like figs or grapes
• Spanish red wines like Tempranillo or Rioja

Frequently asked questions