Kamil Perry
Mexican food is known for its bold flavours and vibrant colours, and cheese is an essential part of that. There are many types of Mexican cheeses, but the most popular for melting is Oaxaca, also known as quesillo in its namesake region. This semi-hard, white cheese has a mild, buttery flavour and a stringy texture when melted, making it perfect for quesadillas, chiles rellenos, and as a garnish. Another popular melting cheese is Asadero, which is very elastic when melted and often used as a base for queso on nachos, burritos, and tacos. For a more authentic experience, Chihuahua cheese is a great option, while Cotija, Panela, and Requesón are also commonly used in Mexican cuisine, each with its unique characteristics and uses.
| Characteristics | Values |
|---|---|
| Mexican Cheese for Melting | Queso Oaxaca, Queso Asadero, Queso Chihuahua, Queso Fresco, Queso Blanco, Cotija, Manchego, Queso Doble Crema, Requesón |
| Taste | Buttery, mild, tangy, salty, milky |
| Texture | Firm, crumbly, smooth, creamy, chunky |
| Colour | Light yellow, white |
| Use Cases | Quesadillas, nachos, burritos, tacos, enchiladas, dips, toppings |
| Origin | Mexico, Chihuahua |
| Authenticity | Some cheeses are not authentically Mexican but are used in Cal-Mex and Tex-Mex cuisine |
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What You'll Learn
Queso Oaxaca
As a popular Mexican cheese, Queso Oaxaca is a key ingredient in many traditional dishes. Its stretchy, melty texture and mild flavour make it a favourite for melting over Mexican foods, adding a creamy and savoury element to the dish. It is an essential cheese for anyone looking to explore and enjoy authentic Mexican cuisine.
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Monterey Jack
In addition to its standalone use, Monterey Jack is often combined with other cheeses to create new varieties. For example, it is frequently marbled with Colby to produce Colby-Jack, or with yellow cheddar to create Cheddar-Jack. Pepper Jack is another derivative of Monterey Jack, flavoured with spicy chilli peppers, bell peppers, and herbs.
While Monterey Jack is a popular choice for melting cheese in Mexican dishes, it is important to note that traditional Mexican cheeses, such as Queso Fresco (Fresh Cheese) and Queso Blanco (White Cheese), are also commonly used and valued for their authenticity.
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Chihuahua
The history of cheese in Mexico is fascinating. Cheese was introduced to Mexico by Spanish conquistadors who brought dairy animals such as sheep, goats, and cattle. They also brought their cheese-making traditions and adapted their cheeses to suit the preferences of the indigenous people. Today, Mexican cheeses like Chihuahua are highly sought-after, and the country also produces traditional European-style cheeses.
When melted, Chihuahua cheese has a creamy texture and a mild taste. It is a popular choice for dishes like nachos, quesadillas, and cheese dips because of its melting properties. If you cannot find Chihuahua cheese, good substitutes include Muenster, mild Cheddar, and Monterey Jack, which have similar qualities and work well in Mexican dishes. Oaxaca cheese is another good substitute as it has a similar texture and mild taste, allowing it to replace Chihuahua cheese in recipes without significantly altering the flavour.
In conclusion, Chihuahua cheese is a popular Mexican cheese known for its meltability and mild flavour. It is a versatile ingredient in Mexican cuisine and has a fascinating history, reflecting the cultural exchange between Spanish conquistadors and indigenous communities. Its availability and suitability for a range of dishes make it a favourite for those who enjoy Mexican food, both within Mexico and internationally.
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Asadero
Queso Asadero, or simply Asadero, is a semi-soft, creamy, and mild Mexican cheese that is known for its melting properties. It is a versatile cheese, well-suited for a variety of Mexican dishes, including quesadillas, nachos, enchiladas, and tacos. Asadero is made from cow's milk and originates from the state of Sinaloa in northwest Mexico, though it is also produced in some areas of Texas. Traditional practices for making Asadero cheese are said to have originated in the northern state of Chihuahua, Mexico.
Historically, Asadero cheese-making practices may have involved using poisonous silverleaf nightshade berries to curdle the milk instead of rennet. However, modern cheese-making processes have likely replaced this method with safer alternatives.
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Manchego
The original Spanish Manchego is made from Manchega sheep's milk, while the Mexican version is made from pasteurised cow's milk. The Mexican Manchego is also rarely aged, while the Spanish version is always aged, typically between 60 days and 2 years. The Mexican variety is also usually a commercial cheese, while the Spanish cheese has a unique cultural and gastronomic heritage.
In terms of flavour, the Spanish Manchego has a distinctive taste that is well-developed but not overpowering, with creamy and slightly piquant notes. The cheese's flavour depends on its age, with Fresco (aged for 2 weeks) having a rich but mild flavour, Semicurado (aged for 3 weeks to 3–4 months) having a mild curado flavour, Curado (aged for 3–6 months) having a caramel and nutty flavour, and Viejo (aged for 1–2 years) having a sharp, peppery flavour.
The Mexican Manchego is similar in taste to Monterey Jack. It melts well and is used as both a table cheese and for cooking. It is often melted in quesadillas or other dishes.
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Frequently asked questions
Queso Oaxaca, Queso Asadero, and Monterey Jack are all popular Mexican cheeses that melt well.
Queso Oaxaca is a semi-hard, white string cheese with mild, buttery, and earthy undertones. It is similar in taste and texture to mozzarella and Monterey Jack.
Queso Asadero is a creamy, smooth, and mildly flavoured Mexican cheese that melts wonderfully. It is often used as a filling for quesadillas and as a base for queso on nachos, burritos, and tacos.
Manchego, Panela, Cotija, and Requesón are other types of Mexican cheeses that can be melted. Manchego and Panela are popular choices for melting over dishes, while Cotija is a salty and crumbly cheese that softens slightly when warmed. Requesón is a soft and mild cheese similar to ricotta, commonly used as a filling for empanadas and gorditas.
While not a Mexican cheese, Monterey Jack is commonly used in Tex-Mex cuisine and melts well. Cheddar cheese is another non-Mexican cheese that is sometimes used in Mexican dishes, though it is not considered authentic.
