Kamil Perry
Mexican cheeses come in dozens of varieties, with different textures and tastes, from fresh and creamy to aged and crumbly. Cheese is an essential part of Mexican cuisine, adding a salty, savoury dimension to dishes like enchiladas, tacos, beans, salads, and soups. Some of the most popular Mexican cheeses include Queso Fresco, Queso Añejo, Cotija, Queso Oaxaca, Requesón, and Panela. Each of these cheeses has a distinct flavour and texture, and they are used in a variety of Mexican dishes, adding depth and richness to the cuisine.
| Characteristics | Values |
|---|---|
| Queso fresco | Fresh, soft, moist, crumbly, salty or non-salty, mild, tangy |
| Queso añejo | Aged, dry, crumbly, salty |
| Cotija | Aged, dry, crumbly, salty, sharp |
| Queso de Oaxaca | Stringy, soft, creamy, mild, earthy, buttery, mozzarella-like |
| Requesón | Soft, mild, not salty, spreadable, ricotta-like |
| Queso asadero | Melting, soft, white, creamy, mild, tangy |
| Manchego | Cow's milk or goat's milk, light yellow, sharp, melts easily |
| Queso panela | Soft, white, made with skim milk, firm, flexible, rubbery, salty |
| Queso doble crema | Very soft, white, smooth, rich, creamy |
| Queso de bola | Semi-firm, yellow, covered in red wax |
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What You'll Learn
Queso Fresco: a fresh, mild, soft, and crumbly cheese
Queso fresco, which translates to "fresh cheese" in Spanish, is a soft, moist, milky, and crumbly Mexican cheese. It is traditionally made with raw cow milk or a combination of goat milk and cow milk. It is a whole milk cheese and can vary in saltiness. It is often sold wrapped in a banana leaf or corn husk.
Queso fresco is a mild, creamy, and tangy cheese with a flavour akin to fresh mozzarella or feta cheese. It is a very popular cheese in Mexico and is used in a variety of dishes. It is commonly used as a topping for tacos, tostadas, salads, guacamole, soups, and appetizers, and as a stuffing in chiles rellenos. It is also used in recipes that call for cotija.
Queso fresco does not melt like other cheeses and retains its shape when heated. It gets softer when heated but does not create a stretchy cheese pull. This makes it a good cheese for frying. It is often used in fried or grilled dishes.
Queso fresco is similar to queso blanco, which is produced in different regions of Mexico and has a slightly different production process. While queso fresco is made with rennet, queso blanco is made using an acid like lemon or lime juice. Queso fresco is also similar to feta cheese, but it is milder and less tangy.
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Queso Añejo: an aged, dry, salty, and crumbly cheese
Queso Añejo, which translates to "old cheese" in Spanish, is an aged version of queso fresco. It has a harder and drier texture than its younger counterpart and is often sold pre-grated, much like parmesan. Typically, it is served crumbled on top of enchiladas.
Queso Añejo is a salty cheese with a sharp flavour. It is ideal for baking and grilling, and its dry texture makes it perfect for crumbling over dishes. This cheese is a great way to add a savoury dimension to Mexican dishes such as enchiladas, tacos, beans, salads, and soups.
As a salty, dry, and crumbly cheese, Queso Añejo is similar to Cotija cheese, another popular Mexican variety. Cotija is also aged and has a strong salty flavour, making it a common topping for beans, salads, and antojitos (little snacks or appetisers). Cotija is often sprinkled on elote (grilled corn) and can be softened by warming it.
Queso Añejo and Cotija cheeses are both similar to Parmesan in terms of texture and flavour. They are versatile ingredients that can enhance the taste of various dishes, whether used as a garnish, stuffing, or flavour enhancer.
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Cotija: a salty, aged, crumbly, and sharp cheese
Cotija cheese is an aged, dry, and crumbly cheese with a salty and sharp flavour. Named after the town of Cotija in the state of Michoacán, Mexico, this popular Mexican cheese is made from cow's milk and is known for its distinct, versatile flavour and texture.
Cotija cheese is often used as a ""finishing"" cheese in Mexican cuisine, similar to Parmesan. Its dry and crumbly texture makes it ideal for grating or crumbling as a topping on various dishes. The cheese can be purchased in blocks, small rounds, or pre-grated, and is commonly sprinkled on salads, pasta, grilled corn, beans, tostadas, burritos, soups, and tacos. Cotija is also a key ingredient in traditional Mexican elote (grilled corn) and is often used to add a salty, savoury dimension to this popular street food.
The age of Cotija cheese influences its texture and flavour. Younger Cotija, aged for a shorter period, has a texture similar to feta—moist and crumbly. Older Cotija, aged for a longer duration, becomes sharper and firmer, more akin to Parmesan. Despite softening with heat, Cotija does not melt, making it suitable for dishes like veggie burgers, meatballs, and Venezuelan sticky buns.
Cotija cheese is a staple in the regions of Michoacán and Jalisco but is widely consumed throughout Mexico and has gained popularity in the United States. Its unique flavour and texture make it a beloved and versatile ingredient in Mexican and non-Mexican cuisine.
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Queso Oaxaca: a soft, creamy, and mildly-flavoured cheese
Queso Oaxaca, also known as quesillo in its namesake city of Oaxaca, Mexico, is a soft, creamy, mildly-flavoured, and stretchy cheese. It is a member of the pasta filata ("spun paste") cheese family, which involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. The curds are softened by being submerged in hot water and then stretched and kneaded to create their iconic stringy texture. This unique production process was believed to have been brought over to Mexico by Dominican monks who settled in Oaxaca, who, instead of using water buffalo milk, used cow's milk.
Queso Oaxaca is widely used in Mexican cuisine, especially in quesadillas, empanadas, and chiles rellenos, where it is melted and other ingredients are added to the filling. It is also commonly shredded and used as a garnish on top of soups, tostadas, beans, and tacos. Its mild, buttery, and slightly salty flavour, along with its semi-soft texture, makes it a versatile cheese that can be incorporated into pizzas, pasta, nachos, and even paired with fresh fruits and vegetables.
Queso Oaxaca is similar to Italian mozzarella in texture and taste, though it is made with cow's milk. It is also comparable to Monterey Jack, though the latter is slightly harder and nuttier. When shredded, peeled, and melted, Oaxaca cheese can be used in a variety of dishes, such as birria tacos, enchiladas and stuffed peppers, or even deep-fried to make crispy, gooey, mega-elastic cheese curds.
Overall, Queso Oaxaca is a versatile and delicious cheese that is perfect for melting and adding a mild, buttery flavour to a variety of Mexican dishes. Its soft, creamy texture and mild flavour make it a popular choice for both cooking and garnishing.
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Requesón: a soft, mild, and ricotta-like cheese
Requesón is a soft, mild, and ricotta-like cheese that originated in Latin America. It is made from whey and a mixture of cow's, goat's and/or sheep's milk. Around 10% milk is added to the whey, and then the mixture is heated to form a thin cream, which is then drained. This process results in a cheese that is low in fat and high in protein. Requesón is often used in Mexican cuisine as a filling for gorditas and empanadas, and it can also be served with honey, jam, or sprinkled with sugar and cinnamon.
Requesón has a creamy, smooth, and spreadable texture, and it is known for its salty, strong flavour. It is similar to ricotta cheese in terms of taste and texture, and it is also used to make cheese spreads. The version of Requesón from Portugal is solid and white in colour, with a stronger taste, while the Brazilian variety is a white cream cheese with a milder flavour.
Requesón can be easily made at home by curdling milk with vinegar or another acid such as lime juice. The milk is then warmed, causing curds to form. This cheese is versatile and can be used in a variety of dishes, such as stirred into scrambled eggs and tomatoes, smeared onto a corn tortilla with salsa, or spread onto toast with honey. It can also be used in dips with fresh herbs and olive oil.
Requesón is a unique and delicious cheese that plays an important role in Mexican cuisine. Its mild flavour and soft texture make it a versatile ingredient that can be used in both sweet and savoury dishes. Whether served as a filling, spread, or topping, Requesón adds a creamy and salty dimension to a variety of Mexican dishes.
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Frequently asked questions
Queso Oaxaca is a soft, creamy, and mildly-flavoured cheese that melts easily. It is similar to mozzarella and Monterey Jack.
Queso Fresco is a fresh, mild, soft, and crumbly cheese. It is milky, salty, and light, resembling feta cheese.
Requesón is a soft, mild, and creamy cheese, similar to Italian ricotta and cottage cheese.
Cotija is a salty, sharp, and crumbly cheese, similar to Parmesan.
