Cheese And Mexican Food: Perfect Pairing Guide

Mexican food is famous for its dazzling variety of cheeses, from soft, fresh cheeses to firm, aged varieties, and creamy cheese spreads. The most common and versatile types include Queso Fresco, a crumbly, salty cheese similar to feta; Queso Añejo, the aged version of Queso Fresco with a sharper flavour; Cotija, a dry, crumbly, salty cheese similar to Parmesan; Panela, a hard, smooth, salty variety made with skim milk; Requesón, a soft cheese similar to ricotta or cottage cheese; and Oaxaca, a soft, creamy, stringy cheese that melts well.

Queso Fresco: a fresh, crumbly, salty cheese, often used as a topping

Queso Fresco, or "fresh cheese", is a soft, crumbly, and salty Mexican cheese. It is typically made from cow's milk, but can also be made with a combination of cow's and goat's milk. Queso Fresco has a mild, salty, and slightly tangy or sour flavour. It is often used as a topping or garnish for dips like guacamole, grilled vegetables, soups, and bean dishes. It can also be used to add a "cheesy accent" to any dish.

Queso Fresco is one of the most common types of Mexican cheese and is similar to feta cheese. It is available in both salty and non-salty varieties. It is a fresh cheese and can be sold immediately, or aged for a few days, in comparison to other cheeses that are aged for weeks or months. If you can't find it in your local international grocery store, you can substitute it with fresh mozzarella or goat cheese.

Queso Fresco is a very versatile cheese and can be used in many different ways. It can be crumbled or shredded easily, making it a fantastic topping for beef and cheese enchiladas, or sweet-tangy grilled corn. It can also be used in enchiladas, tacos, and bean dishes.

Queso Añejo: the aged version of Queso Fresco, with a sharp flavour

Queso Añejo is the aged version of Queso Fresco, a Mexican cheese that is usually made from cow's milk but can also be made from a mixture of cow's milk and goat's milk. The name "Queso Añejo" translates to "old cheese" in Spanish, and its age gives it a sharp flavour. It is much harder than its fresh counterpart, but it maintains its crumbly texture.

Queso Añejo is a versatile cheese that can be baked, grilled, or used as a topping. It is an excellent garnish when crumbled on top of tacos, salads, or other dishes. For example, it is delicious on top of smoky Chilaquiles. It also goes well on top of refried beans and salads.

Well-aged batches of Queso Añejo can become quite firm and salty, similar to ricotta salata or even Parmesan. It does not melt when heated, so it can be fried or grilled without losing its shape.

If you are looking for a Mexican cheese to add a sharp, salty flavour to your dish, Queso Añejo is a great option.

Cotija: a dry, crumbly, salty cheese, similar to Parmesan

Cotija is a hard, dry, crumbly, and salty cheese, similar to Parmesan. It is a popular Mexican cheese, named after the town of Cotija in the state of Michoacán, in western Mexico. It is made from cow's milk and its salty flavour is brought about by the aging process, which can last from 3 to 12 months.

Cotija is a versatile cheese that can be used in a variety of dishes. It is often sprinkled on top of salads, pasta, grilled corn, and beans. It can also be added to soups, tacos, and enchiladas. Its sharp, salty flavour adds a bold taste to any dish, so it should be used sparingly to avoid overpowering other ingredients.

Cotija is a popular choice for grilled street corn (Elote), a traditional Mexican dish. It is also a good option for those who want a cheese that can be softened with heat, as it becomes slightly softer when heated. This makes it a great choice for dishes like enchiladas and chilaquiles, where the cheese can be melted on top.

Cotija is a key ingredient in many authentic Mexican recipes and is one of the most commonly used cheeses in Mexico. It is a great option for those looking for a salty, crumbly cheese with a bold flavour to add to their dishes.

Panela: a hard, smooth, salty cheese, made with skim milk

Panela, or queso panela, is a hard, smooth, and salty Mexican cheese made with skim milk. It is a versatile cheese that is commonly used in Mexican cuisine.

One of the key characteristics of panela is its ability to retain its shape when heated. Unlike other cheeses that melt when cooked, panela only becomes softer, making it ideal for frying or baking. This quality also makes it a perfect meat substitute in dishes such as tacos, where it can be fried and served with vegetables like peppers and onions. Its firm texture allows it to be easily cut into slices or strips before cooking.

Panela is often used as a garnish or filling, adding a salty flavour to dishes. It can be crumbled over salads, enchiladas, or quesadillas, or enjoyed on its own as a snack. Its salty taste and firm texture make it distinct from other Mexican cheeses like queso fresco, which is crumbly and can be salty or non-salty.

The cheese is typically sold in markets as a white, inverted conical shape, weighing between 500 grams and 2 kilograms. It is derived from the Greek word for "basket cheese," as it was traditionally moulded in baskets, and its name may also be linked to its resemblance to piloncillo, or unrefined whole cane sugar, which is also called panela in many parts of Mexico.

With its unique characteristics, versatility, and salty flavour, panela is a popular choice for adding a savoury touch to various Mexican dishes.

Requesón: a mild, soft cheese, similar to Italian ricotta

Requesón is a soft, creamy Mexican cheese with a texture similar to Italian whole-milk ricotta. Like ricotta, it is made from the whey produced during the cheese-making process. Requesón is mild and not salty, with a flavour akin to cottage cheese. Its spreadable texture makes it a popular choice for fillings, such as enchilada fillings, empanadas, or gorditas (corn cakes with various fillings). For a tasty vegetarian option, try using it in Crispy Ricotta-Kale Tacos.

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