Patrick Oconnell
Mexican cheese is an essential part of Mexican cuisine, adding a salty, savoury dimension to many dishes. There are dozens of Mexican cheeses, each with its own unique characteristics. Some of the most popular varieties include Queso Fresco, a soft, crumbly, feta-like cheese; Cotija, a salty, aged cheese similar to Parmesan; and Panela, a soft, white cheese that holds its shape when heated. Other varieties include Oaxaca, a stringy, mozzarella-like cheese; Chihuahua, a sharp, aged cheese; and Requesón, a soft, spreadable cheese similar to ricotta. Each of these cheeses has its own distinct flavour and texture, contributing to the rich and diverse world of Mexican cuisine.
| Characteristics | Values |
|---|---|
| Queso Fresco | Soft, moist, crumbly, salty or non-salty, fresh cheese |
| Queso Añejo | Aged, dry, crumbly, salty, old cheese |
| Cotija | Strong, salty, aged, dry, crumbly, hard cheese |
| Queso Oaxaca | Soft, creamy, mildly-flavoured, stringy, mozzarella-like, semi-hard, white cheese |
| Panela | Soft, white, mildly-flavoured, smooth, salty, firm, flexible, made with skim milk |
| Crema | Thickened cream, tangy, rich, similar to sour cream and crème fraîche |
| Chihuahua | Firm, light yellow, aged, strong-flavoured, melts easily |
| Requesón | Soft, mildly-flavoured, similar to ricotta, made with whey |
| Queso Asadero | Soft, white, creamy, mild, melting cheese |
| Enchilado | Spicy, tangy, salty, white, firm, aged, rolled in paprika |
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What You'll Learn
Queso Fresco: fresh, soft, crumbly, salty, like feta
Queso Fresco, which translates to "fresh cheese" in Spanish, is a traditional Mexican cheese with a texture and taste similar to feta. It is a soft, moist, and crumbly cheese, often used as a topping or garnish, adding a salty, savoury element to dishes.
Queso Fresco is made with whole milk, usually from raw cows or a combination of goat and cow milk. It is a very versatile cheese and can be used in a variety of dishes. It is often sprinkled over appetizers, beans, and snacks, such as guacamole, salads, and soups. The cheese is also commonly used in enchiladas, tacos, and grilled corn.
The cheese is typically sold wrapped in a banana leaf or corn husk and can be found in small, rectangular pieces, similar in size to adobo bricks, which is why it is also known as adobera. It is produced in the western state of Jalisco, Mexico, and has a mild, slightly tangy flavour.
Queso Fresco can also be aged to create Queso Añejo, which means "old cheese" in Spanish. This variety has a harder and drier texture and is often sold pre-grated, similar to Parmesan. Queso Añejo is used in similar ways to its fresh counterpart but provides a sharper flavour.
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Queso Añejo: aged, dry, crumbly, salty, like Parmesan
Queso Añejo is a Mexican cheese with a unique flavour and texture. It is an aged cheese, and as such, has a harder, drier texture than other varieties of Mexican cheese. It is often compared to Parmesan, as it is usually sold pre-grated and has a salty, savoury taste.
Queso Añejo is typically made from cow's milk, goat's milk, or a combination of the two. The cheese is aged for several months, during which time it develops a firm, dry texture and a salty, tangy flavour. This ageing process gives Queso Añejo a more intense flavour than other Mexican cheeses, such as Queso Fresco, which is a fresh, mild cheese that crumbles easily.
As a result of its strong flavour and texture, Queso Añejo is often used as a topping or garnish, adding a savoury, salty dimension to dishes. It is commonly crumbled over enchiladas, tacos, and tamales, providing a contrast to the other ingredients. The cheese's dry, crumbly texture makes it ideal for sprinkling over foods, adding a burst of flavour without becoming soggy or losing its shape.
While Queso Añejo is typically aged for several months, there is also an even older version called Añejo Enchilado, which has a more distinct and tangy flavour. This variety is often used in enchiladas, as its name suggests, and can be found shredded and mixed with cheddar cheese for Tex-Mex recipes.
In summary, Queso Añejo is a salty, aged Mexican cheese with a dry, crumbly texture similar to Parmesan. Its strong flavour and texture make it a versatile ingredient, perfect for adding a savoury touch to a variety of dishes.
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Cotija: salty, crumbly, aged, strong flavour, like feta
Cotija is a Mexican cheese named after the town of Cotija in the state of Michoacán. It is a salty, crumbly, aged cheese with a strong flavour. Cotija is made from cow's milk and is white in colour. The cheese is firm, dry, and salty with a milky flavour. The ageing process gives Cotija its distinct flavour and crumbly texture.
When Cotija is young (aged for a shorter period), its texture is similar to feta: moist and crumbly. When it is older (aged for a longer time), it becomes sharper and firmer, more like Parmesan. Cotija is a versatile cheese that can be used in a variety of dishes. It is commonly used as a topping for Mexican dishes such as tacos, salads, soups, and beans. It is also a great addition to grilled corn (elote).
Cotija is often used as a "`finishing`" cheese in Mexican cuisine, adding a salty, tangy flavour to dishes. It can be crumbled or grated and used as a seasoning. Cotija is also a good topping for fresh fruits such as watermelon and mango. If you're looking for a substitute, feta or queso fresco are good alternatives for fresh Cotija, while aged Cotija can be substituted with ricotta salata, Parmesan, or Romano cheese.
Cotija is a unique and delicious cheese that adds a savoury dimension to Mexican dishes. Its salty, tangy flavour and crumbly texture make it a perfect topping or garnish for a variety of dishes, both traditional and modern. Whether sprinkled on elote or added to a salad, Cotija brings a distinct flavour that elevates any meal.
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Panela: soft, white, salty, holds shape when heated
Panela, also known as queso panela, is a Mexican cheese that is white, fresh, and smooth. It is made from pasteurized cow's milk, salt, and enzymes, and has a soft, creamy, and crumbly texture. Panela is a versatile cheese with a mild, slightly salty, and slightly sweet flavor. It is one of the few cheeses that hold their shape when grilled or fried, making it a popular ingredient in Mexican dishes.
Panela cheese is a fresh cheese that is typically consumed shortly after production. It has a short shelf life and should be stored in the refrigerator when opened, lasting for one to two weeks. The cheese is made by heating milk and then coagulating it using an acid or a combination of acids and enzymes. This process causes the milk to curdle, and the curds are then separated from the whey and pressed to remove excess moisture. The resulting cheese is molded into the desired shape.
The versatility of panela cheese makes it suitable for a variety of dishes, both savory and sweet. It can be eaten alone as a snack or appetizer, added to salads, or sliced thick for sandwiches. It is also commonly used in Mexican dishes such as enchiladas, tacos, or quesadillas. In Colombia, it is often enjoyed as a snack with a drizzle of honey or dulce de leche.
Panela cheese is a significant part of Latin American cuisine, particularly in countries like Mexico, Colombia, and Venezuela. It is not just a cheese but a part of their cultural heritage. The name "panela" translates as "white cheese," and it is made with skim milk, giving it a firmer and more flexible texture than other cheeses like queso fresco.
Overall, panela is a soft, white, mildly salty, and versatile Mexican cheese that holds its shape when heated, making it a popular ingredient in a variety of dishes.
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Oaxaca: soft, creamy
Oaxaca cheese, also known as queso Oaxaca or simply quesillo in its home state, is a soft, creamy, white Mexican string cheese. It is a fresh cheese with a mild, almost buttery flavour and a slightly salty taste. It is made from cow's milk and is lightly dipped in saltwater to form a thin rind on the outside, which could explain its saltiness. It is a rindless, supple, stretchy cheese that is formed into ribbons and then wound into a ball before selling.
Oaxaca is widely used in Mexican cuisine, especially in quesadillas, but it also tastes incredible paired with a simple plate of fruit. It is a great melting cheese, making it popular in fillings for enchiladas, chiles rellenos, and grilled cheese sandwiches. It is also commonly used in other Mexican dishes such as nachos, birria tacos, empanadas, and even deep-fried to make crispy, gooey, mega-elastic cheese curds.
Oaxaca cheese is quite similar to mozzarella, but it is softer, creamier, and has a more buttery flavour. It is also stretchier and can be considered a string cheese as it is sold in rope form or as a ball of cheesy yarn. It is traditionally made with cow's milk, while mozzarella can be made with either cow or buffalo milk.
Oaxaca cheese is a versatile and universal cheese that can be used in a variety of meals or enjoyed as a snack on its own. It is widely available in Mexican or Latin American grocery stores and some large supermarket chains.
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Frequently asked questions
There are many different types of Mexican cheese, each with its own unique taste. However, some of the most popular varieties include:
- Queso fresco: a soft, moist, crumbly cheese, similar to feta. It can be either salty or non-salty and is often used as a topping.
- Cotija: a strong, salty cheese, similar to Parmesan. It is dry and crumbly and is often used as a topping for beans, salads, and other Mexican dishes.
- Panela: a soft, white cheese made from skim milk. It is gently salted and can be eaten as a snack or used in sandwiches.
Enchilado is a white, firm, salty cheese that is usually aged and rolled in paprika, giving it a spicy kick.
One of the most popular Mexican cheeses is Oaxaca, also known as Asadero. It is a soft, white, stringy cheese similar to mozzarella in texture and mild in flavour, similar to Monterey Jack. It is an excellent melting cheese and is commonly used in quesadillas and chiles rellenos.
