Randy Chandler
Mexican cuisine is famous for its vibrant flavours and colours, and cheese is an integral part of many traditional dishes. From quesadillas to tacos, nachos to chilaquiles, cheese is a key ingredient in Mexican cooking. While the type of cheese used can vary, some of the most common varieties include Queso Fresco, Oaxaca, Cotija, and Panela. These cheeses offer different textures and flavours, from the salty and crumbly Queso Cotija to the stringy and mozzarella-like Queso Oaxaca. In addition to these, other types of cheese such as Monterey Jack, Cheddar, and Asadero are also popular in Mexican cuisine, either on their own or as part of a shredded Mexican blend.
| Characteristics | Values |
|---|---|
| Common Mexican Cheeses | Queso Cotija, Queso Oaxaca, Queso Fresco, Queso Panela, Manchego |
| Common Blended Cheeses | Monterey Jack, Cheddar, Asadero, Queso Quesadilla |
| Crumbly Cheeses | Queso Cotija, Queso Fresco |
| Stringy Cheeses | Queso Oaxaca, Manchego |
| Soft Cheeses | Queso Panela |
| Salty Cheeses | Queso Cotija, Queso Fresco |
| Mild Cheeses | Queso Fresco, Queso Oaxaca, Monterey Jack |
| Creamy Cheeses | Queso Oaxaca, Monterey Jack, Cheddar, Asadero |
| Melty Cheeses | Queso Oaxaca, Monterey Jack, Cheddar, Asadero |
| Crumbled Cheeses | Various |
| Cow's Milk Cheeses | Most Common |
| Crema | Fermented Cream, Acidic |
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What You'll Learn
Queso Oaxaca
Oaxaca is a member of the pasta filata cheese family, a process that was originally from Italy but was brought to Mexico by Dominican monks who settled in Oaxaca. They used cow's milk instead of water buffalo milk, which is typically used to make mozzarella. Oaxaca cheese is made in a unique and skilful way, requiring patience, which is why this cheese is so coveted.
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Queso Fresco
If you cannot find queso fresco at the store, alternatives include queso blanco, paneer, mild feta, Monterey Jack, ricotta salata, or cotija.
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Monterey Jack
In addition to its use in Mexican cuisine, Monterey Jack is also a popular choice for American favourites, including BBQ and Tex-Mex dishes. It is a versatile cheese that can enhance the flavour of various dishes, making it a favourite among chefs and home cooks alike.
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Cotija
When choosing a cheese to use in Mexican food, it is important to consider the dish. For example, for a melted cheese, such as that used on enchiladas, a different variety may be more suitable, such as Oaxaca. For a crumbled cheese, Cotija is a good choice. It is also important to consider the availability of the cheese, as some Mexican cheeses are more readily available in the US, such as Monterey Jack.
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Cheddar
While not traditionally Mexican, cheddar is a common cheese in the United States, where it is readily available and affordable. This makes it a convenient and economical choice for Mexican-style dishes, especially when combined with other cheeses like Monterey Jack, asadero, and queso quesadilla to create a shredded Mexican blend. These blends are designed to melt well and provide a creamy texture and mild flavour that enhances the overall taste of the dish.
In conclusion, while cheddar may not be the most authentic choice for Mexican cuisine, it is a versatile and accessible option that can enhance the flavour and texture of many Mexican dishes. Its mild, salty taste, melting capabilities, and creamy texture make it a popular choice for shredded Mexican cheese blends and a useful substitute for traditional Mexican cheeses.
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Frequently asked questions
There are dozens of delicious, genuine Mexican cheeses, each with its own charm. Some of the most popular Mexican cheeses include:
- Queso Fresco: A fresh, crumbly, and mild cheese that is one of the most common types of Mexican cheese.
- Cotija: A salty, crumbly, aged cheese, often used like Parmesan.
- Oaxaca: A creamy, stringy, mozzarella-like cheese that melts easily.
- Panela: A soft, white cheese that holds its shape when heated.
- Asadero: A melting cheese with a mild flavour.
Queso Fresco is a fresh, mild, crumbly, and slightly tangy cheese. It is soft and spongy and can be used as a topping or garnish. Queso Añejo is the aged version of Queso Fresco, which is harder and equally crumbly. It has a sharper flavour and can be baked or grilled.
Mexican Manchego is typically made with cow's milk or a combination of cow's and goat's milk, while the Spanish version is made with sheep's milk. The Mexican variety has a light yellow colour and a milder flavour, and it melts easily.
If you don't have access to authentic Mexican cheeses, you can substitute them with Monterey Jack or Cheddar, as they have similar consistencies, textures, and tastes.
Cheese is often used as a topping or garnish in Mexican cuisine rather than as a main ingredient. It can be sprinkled or shredded over beans, salads, antojitos, soups, and other dishes to add flavour and texture.
