Cheese And Mole: A Perfect Pairing Guide

Mole, a traditional Mexican sauce, is made from a combination of nuts, fruits, chiles, and spices. While mole may not be the most typical cheese pairing, it is made up of ingredients that complement cheese, such as nuts and fruits. The type of cheese that goes well with mole depends on the type of mole being used. For example, black mole, which often contains chocolate and always contains black chilhuacle chiles, pairs well with Alpine cheeses or meatier, more mushroomy cheeses like mild washed rinds. Red mole, which has a hint of anise, can be paired with gamy cheeses.

Oaxaca, Chihuahua, Monterey Jack, and cheddar cheese in enchiladas

Enchiladas are a classic Mexican dish that can be made with a variety of cheeses, including Oaxaca, Chihuahua, Monterey Jack, and cheddar. Each of these cheeses has its own unique characteristics and can enhance the flavour of enchiladas in different ways.

Oaxaca cheese, also known as queso Oaxaca, is a soft, white string cheese that originates from the Oaxaca region in Mexico. It is known for its mild flavour and buttery texture, and its ability to melt easily. This makes it a popular choice for enchilada fillings, as it creates a rich and creamy texture. Oaxaca cheese can be found in most Mexican grocery stores and is typically more affordable when purchased from these specialty stores.

Chihuahua cheese, or queso Chihuahua, is an aged, firm, and yellow cheese that is often compared to cheddar in terms of taste and melting properties. It is produced in the Mexican state of Chihuahua and is sometimes referred to as "Queso Menonita," as it was first made by Mennonite communities in the region. Chihuahua cheese is commonly used in cheese dips and is a good substitute for cheddar in enchiladas.

Monterey Jack cheese, despite not being of Mexican origin, is a popular choice for Tex-Mex recipes and can be easily found in grocery stores. It has a creamy and smooth texture, and its mild flavour pairs well with other cheeses in enchiladas.

Cheddar cheese, known for its sharp and tangy taste, is a classic melting cheese that can add a rich and creamy texture to enchiladas. While it may not be traditional in authentic Mexican cuisine, it is a versatile option that can be substituted for other cheeses.

When making enchiladas with these cheeses, it is important to soften the tortillas before filling and rolling them. This can be done by quickly frying them in hot oil or warming them on a skillet. The choice of enchilada sauce is also crucial, with options ranging from homemade mole sauce to store-bought varieties.

In terms of preparation, the cheeses can be mixed together and combined with diced green chiles for an added layer of flavour. This mixture is then placed on top of a tortilla, rolled tightly, and placed in a baking dish. The enchiladas are then covered with mole sauce and baked until hot and bubbly.

Overall, the combination of Oaxaca, Chihuahua, Monterey Jack, and cheddar cheeses in enchiladas can create a delicious and cheesy Mexican dish. Each cheese brings its own unique characteristics, resulting in a rich and flavourful experience.

Mozzarella cheese in enchiladas

Mozzarella is a popular cheese for enchiladas, and it can be used in many different types of enchilada recipes. Enchiladas are a great dish to experiment with, as they are so versatile and can be adapted to suit personal tastes.

Mozzarella is a mild, milky cheese that melts beautifully, making it a perfect choice for enchiladas. It is a popular choice for chicken enchiladas, where it blends well with other ingredients to create a creamy, tangy filling. It is also a good option for those who like a simple cheese enchilada, as it has a smooth, creamy texture and a rich flavour.

For chicken enchiladas, mozzarella can be mixed with shredded chicken, a little taco seasoning, and some sour cream. Corn tortillas are then dipped in enchilada sauce and filled with the chicken and cheese mixture before being rolled and placed in a baking dish. More enchilada sauce is poured over the enchiladas, and they are topped with a little extra cheese before being baked.

Mozzarella can also be used in combination with other cheeses in enchiladas. It pairs well with Monterey Jack, a mild, milky cheese that is often used in Mexican cuisine and melts easily. Cheddar is another good option to combine with mozzarella, as the sharp flavour adds a different dimension to the dish. For a simple cheese enchilada, mozzarella can be mixed with sour cream or cream cheese for a creamier filling, and cabbage, tomatoes, and cotija cheese can be added on top before serving.

For a vegetarian option, mozzarella can be used in enchiladas with black beans and sautéed vegetables, such as butternut squash, zucchini, spinach, onion, bell peppers, and mushrooms.

When making enchiladas with mozzarella, it is important to note that this cheese melts well but lacks the richness of some other cheeses. It is also important to avoid soaking corn tortillas in sauce before filling and baking, as this can make them soggy. Instead, a light coating of sauce can be applied, or corn tortillas can be fried in oil before filling to create a barrier that reduces the amount of liquid absorbed.

Mexican or jack cheese in enchiladas

Mexican or Monterey Jack cheese is a common addition to enchiladas. Mexican cheese is typically mild and crumbly, and it holds its shape when heated instead of oozing. Monterey Jack is a widely available substitute for Mexican cheeses and is often used in enchiladas. However, it tends to run out of enchiladas when baked.

Monterey Jack cheese is a semi-hard cheese with a creamy texture and a mild flavour. It is a good melting cheese and can be substituted for Mexican cheeses in enchiladas. It pairs well with other cheeses, such as sharp cheddar and Oaxaca cheese, as seen in Jeff Mauro's Ultimate Cheesy Enchiladas recipe.

Oaxaca cheese is a mild-flavoured, buttery cheese that melts easily. It is a good alternative to Monterey Jack and is commonly found in Mexican grocery stores. Chihuahua cheese is another good melting cheese that can be used in enchiladas.

When making enchiladas, it is important to soften the tortillas before filling and rolling them. This can be done by quickly frying them in hot oil for a few seconds on each side or warming them in a dry skillet. Once softened, the tortillas can be filled with cheese and other ingredients, such as chicken, beans, or vegetables. The enchiladas are then baked in the oven until hot and bubbly.

Queso fresco cheese in enchiladas

Queso fresco is a delicious, fresh Mexican cheese that doesn't melt but crumbles beautifully. It's often sprinkled on authentic carne asada tacos, but it can also be used as a filling for enchiladas.

To make queso fresco enchiladas, you'll need crumbled queso fresco, corn tortillas, enchilada sauce, and toppings of your choice. Warm the tortillas before filling them to prevent cracking—you can do this by dipping them in hot oil, heating them on a comal, or microwaving them. Once the tortillas are warm, dip them in enchilada sauce and fill them with queso fresco. You can also add diced onion to the cheese for extra flavour. Roll up the tortillas and serve immediately, or keep them warm in a low oven until you're ready to serve.

Queso fresco enchiladas are best served with toppings such as chopped onion, cilantro, shredded lettuce, sour cream, avocado, or radishes. They make a quick and easy weeknight meal and can be served with rice or beans on the side.

If you're looking to make mole enchiladas, you can follow a similar process. Mole sauce enchiladas are a classic Mexican dish and can be made with a variety of fillings. You can use queso fresco as one of the toppings for mole enchiladas, along with sour cream, avocado, and cilantro.

Alpine cheese with black mole

Black moles, or mole negro, are characterised by their sweet, rich, and aromatic flavours, and always contain black chilhuacle chiles. These chiles are difficult to source outside of Mexico, but their tobacco notes pair well with meatier, more mushroomy cheeses, like mild washed rinds.

Alpine cheeses are semi-hard or hard cheeses with a distinct character, whose origins lie in the Alps of Europe. Their flavour is nutty and buttery, and they become "gooey", "slick, stretchy and runny" when melted. The best-known Alpine cheeses include the Swiss Emmental, Gruyère and Appenzeller, as well as the French Beaufort and Comté.

Combining Alpine cheese with black mole, therefore, brings together the sweet, rich, and aromatic flavours of the mole with the nutty and buttery flavours of the cheese. When melted, the Alpine cheese will become gooey and stretchy, adding a delightful texture to the dish.

• Milton Creamery Prairie Breeze with mole negro
• Cascadia Creamery Sawtooth with mole negro

When pairing Alpine cheese with black mole, consider the following:

• The sweetness of the mole: Choose an Alpine cheese with a hint of sweetness to create a delightful dessert-like dish.
• The tobacco notes of the chilhuacle chiles: Pair with a meatier, more mushroomy cheese, such as a mild washed rind, to complement the tobacco notes.
• The versatility of Alpine cheese: Alpine cheeses are very versatile and can be melted, stretched, or runny, making them ideal for a variety of dishes.

Frequently asked questions