Patrick Oconnell
Mexican cuisine has a wide variety of cheeses, with dozens of varieties ranging from fresh to aged, and smooth to dry and crumbly. Before the arrival of Europeans in Mexico, animals like cows and goats were not native to the area, and so most traditional recipes did not originally include cheese. However, nowadays, it is common to see cheese included in Mexican dishes, with some of the most popular varieties being Queso Fresco, Oaxaca, Cotija, and Panela. These cheeses are used in a variety of dishes, from tacos and quesadillas to enchiladas and elote (grilled corn).
| Characteristics | Values |
|---|---|
| Common Mexican Cheeses | Queso Fresco, Cotija, Oaxaca, Panela, Crema, Queso Añejo, Queso Blanco, Monterey Jack, Cheddar |
| Texture | Fresh, crumbly, soft, moist, smooth, creamy, dry, hard, shredded, melted |
| Taste | Salty, mild, sweet, strong |
| Origin | Mexico, Spain, England, US |
| Use Cases | Sprinkled over beans, salads, antojitos, grilled corn, sandwiches, toppings, fillings, dips |
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What You'll Learn
- Queso Fresco: a fresh, crumbly, soft, and salty Mexican cheese
- Cotija: a strong, salty, aged cheese, ideal for topping beans and salads
- Monterey Jack: a hybrid Mexican-American cheese, often shredded or melted
- Cheddar: a non-Mexican, English cheese, common in Tex-Mex dishes
- Crema: a thickened cream, similar to a combination of sour cream and crème fraîche
Queso Fresco: a fresh, crumbly, soft, and salty Mexican cheese
Queso fresco is a Mexican cheese that directly translates to "fresh cheese". It is a fresh, crumbly, soft, and salty cheese that is often used as a topping for dips, such as guacamole, or other appetizers. It is similar to feta cheese, with a mild flavour that is both sweet and salty. Queso fresco is one of the most common types of Mexican cheeses and is a favourite of many.
Queso fresco is a very old, traditional Mexican food. It is usually preferred in "authentic" Mexican restaurants instead of any other kind of cheese. It is also one of the easier cheeses to create at home from scratch. It does not require much equipment or preparation.
Queso fresco is often used as a topping, similar to Parmesan. It is a white cheese that holds its shape when heated. It is made with skim milk, which makes it firmer and more flexible than other cheeses like queso de bola, a Mexican rendition of Dutch Edam cheese.
Queso añejo is the aged version of queso fresco. It is much harder than its fresh counterpart but has a similar crumbly texture. Its sharp flavour comes from the aging process. Queso añejo is a crumble cheese that goes well on top of refried beans and salads. It can also be baked and grilled.
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Cotija: a strong, salty, aged cheese, ideal for topping beans and salads
Cotija cheese is a variety of cheese that is frequently used in Mexican cuisine. It is named after the town of Cotija in the Mexican state of Michoacán. It is a strong-smelling, salty, and aged cheese with a dry and crumbly texture. It is often compared to Parmesan cheese and can be easily shredded or crumbled. Cotija cheese is a versatile ingredient that can be used in various dishes, but it truly shines when used as a flavour-enhancing topping for salads, beans, pasta, antojitos, and other Mexican dishes. For example, it is commonly sprinkled on top of elote (grilled corn).
Cotija cheese has a strong salty flavour, making it an excellent choice for those who enjoy a more pronounced taste in their dishes. Its dry and crumbly texture at room temperature or colder adds a pleasing contrast to the dishes it tops. When warmed, Cotija softens slightly, blending seamlessly with the other ingredients.
Cotija cheese is a popular choice for topping beans. Its salty and sharp flavour enhances the taste of refried beans, making it a popular choice for those who enjoy a savoury dish. The cheese adds a depth of flavour and a pleasant texture to the beans, making it a popular choice for those seeking a hearty and tasty meal.
Salads are another dish that Cotija cheese complements exceptionally well. Its salty and crumbly nature makes it an ideal salad topping, adding a burst of flavour to the greens and vegetables. The cheese's dry texture at room temperature also makes it convenient to sprinkle or crumble over salads, ensuring an even distribution of flavour throughout the dish.
In addition to its traditional uses, Cotija cheese is a versatile ingredient that can be used in various Mexican dishes. It is commonly used in enchiladas, tacos, soups, and antojitos. Its salty and sharp flavour adds a unique twist to these dishes, making it a popular choice for those who enjoy bold and distinctive flavours in their cuisine.
Cotija cheese is an essential ingredient in Mexican cuisine, adding a salty and sharp flavour to a variety of dishes. Its versatility and strong flavour make it a popular choice for those seeking to enhance their culinary creations with an authentic Mexican touch.
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Monterey Jack: a hybrid Mexican-American cheese, often shredded or melted
While there are several varieties of Mexican cheeses, Tex-Mex food is often topped with shredded or melted white cheese, which is usually Monterey Jack. This cheese is a hybrid of Mexican and American cultures, first created by Mexican Franciscan friars in Monterey, California in the 18th century. However, it was popularised across California and the rest of the United States by an American entrepreneur named David Jacks.
Monterey Jack is a popular cheese in Tex-Mex cooking due to its mild flavour and ability to melt very easily. It also blends well with other cheeses and seasonings, with common variations including Colby-Jack, Cheddar-Jack, and Pepper-Jack. It is especially favoured in queso dips and cheese sauces.
Monterey Jack has a similar flavour and texture to some Mexican cheeses, such as Queso Asadero, Chihuahua, and Oaxaca, and can be used interchangeably with them. For example, Oaxaca is a semi-hard, white cheese from Oaxaca, Mexico, with a similar flavour to unaged Monterey Jack. It is known for its texture, being sold as rolled-up balls of flat ropes that pull apart like string cheese. It is also excellent for melting, making it a good substitute for Monterey Jack.
In conclusion, while there are many Mexican cheeses, shredded or melted Monterey Jack is a common cheese used in Tex-Mex cuisine due to its mild flavour, melting ability, and versatility. It is a hybrid Mexican-American cheese that has become a staple in Mexican-inspired dishes.
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Cheddar: a non-Mexican, English cheese, common in Tex-Mex dishes
Cheese is an integral part of Mexican cuisine, with dozens of varieties of Mexican cheeses available. However, some non-Mexican cheeses are also commonly used in Mexican and Tex-Mex dishes. One such cheese is Cheddar, which is not Mexican but English in origin.
Cheddar is a cow's milk cheese that ranges from semi-hard to hard in texture, depending on its age. It has a sharp, tangy flavour and is often used as a topping or filling in various dishes. While traditional Mexican cheeses are now key to many authentic recipes, they were only introduced to Mexico following the arrival of Europeans. This introduction of cows and goats, and their milk products, by the Spaniards led to the creation of Mexican cheeses like Queso Fresco, Oaxaca, Cotija, and Panela. However, some Mexican cheeses, like Chihuahua cheese, also known as queso menonita, bear similarities to mild cheddar in terms of flavour and texture.
Cheddar is commonly used as a substitute for Mexican cheeses due to its similar characteristics. For example, Monterey Jack, which is often used in Mexican dishes, has a similar texture and taste to cheddar. Additionally, Chihuahua cheese, as mentioned earlier, has a flavour comparable to mild cheddar. This makes cheddar a suitable substitute or interchangeable option for these cheeses in Tex-Mex dishes.
Tex-Mex cuisine is a fusion of Texan and Mexican influences, and it is in this context that cheddar often makes an appearance. Tex-Mex dishes are known for their generous use of cheese, and cheddar fits the bill with its melting capabilities and flavour. For example, nachos, a popular Tex-Mex dish, often feature a blend of cheeses, including cheddar, for a gooey and flavourful experience. Other Tex-Mex dishes like quesadillas, tacos, and enchiladas may also use cheddar as a substitute for traditional Mexican cheeses or in combination with them to create a unique flavour profile.
While cheddar may not be the first choice for an authentic Mexican dish, it has certainly carved out a place for itself in the world of Tex-Mex cuisine. Its versatility, availability, and melting properties make it a popular option for adding a creamy, tangy twist to Mexican-inspired dishes. So, while it may not be the star of traditional Mexican cuisine, cheddar has become a familiar face in the ever-evolving world of Tex-Mex flavours.
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Crema: a thickened cream, similar to a combination of sour cream and crème fraîche
Crema, a thickened cream, is similar to a combination of sour cream and crème fraîche. It is made by whisking together sour cream and heavy cream, adding salt and lime juice, and then whisking again. The mixture is then left to sit at room temperature for a minimum of two hours, or ideally, overnight. The result is a tangy, slightly salty, and thickened cream.
Crema is thinner than sour cream, with a consistency described as liquid velvet. It is a very versatile condiment, commonly used in Mexican cuisine. It can be drizzled over roasted vegetables, such as carrots or sweet potatoes, and is also delicious with fish tacos or as a dressing for hot slaw.
Crema is similar to crème fraîche, a French cream that is soured by bacterial cultures. Crème fraîche has a higher milk fat content than sour cream, resulting in a less sour and thicker consistency. Crème fraîche is often used in cooking, particularly in hot sauces, as it does not separate or "split" easily.
In addition to crema and crème fraîche, there are several other types of thickened creams used in various cuisines. For example, Smetana, a Central and Eastern European cream, has a milk fat content ranging from 15% to 40% and can be either sweet or sour. Rjome or rømme is a Norwegian sour cream with a 35% milk fat content, similar to Icelandic sýrður rjómi. Clotted cream, produced in the United Kingdom, is made by slowly heating whole milk, resulting in a very high-fat content of 55%.
While not the focus of this query, it is worth noting that Mexican cuisine also features several types of cheese. For example, Queso Fresco, which translates to "fresh cheese," is a common variety that is similar to feta cheese in texture and can be found in both salty and non-salty versions. Another popular cheese is Oaxaca, which is known for its excellent melting properties. These cheeses, along with others like Cotija, Manchego, and Panela, are now integral to many authentic Mexican recipes, although they were introduced to Mexico by Europeans.
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Frequently asked questions
Some common types of Mexican cheese include Queso Fresco, Cotija, Oaxaca, Panela, and Queso Añejo.
Queso Fresco, or "fresh cheese", is a soft, moist, and crumbly Mexican cheese. It is similar to feta and can be salty or non-salty. It is often sprinkled over beans or antojitos.
Queso Añejo is the aged version of Queso Fresco, with a harder and drier texture. It has a sharp flavor and is often sprinkled over refried beans and salads.
Cotija is an aged cheese named after the town of Cotija in the state of Michoacán. It has a strong salty flavor and is commonly used as a topping for beans, salads, and other Mexican dishes.
