Frederic Melton
Mexican cheese is typically made from cow's milk, with goat's milk being used occasionally. Unlike many cheeses in America and Europe, Mexican cheese is usually served fresh and without mould ripening, ageing, or washing. Some popular Mexican cheeses include Queso Blanco, made from skimmed cow's milk, Queso Fresco, made from a combination of cow and goat milk, and Panela, made with skim milk.
| Characteristics | Values |
|---|---|
| Type | Queso Blanco, Queso Fresco, Queso Panela, Queso Anejo, Queso Oaxaca, Cotija, Chihuahua, Manchego |
| Texture | Crumbly, soft, spongy, bendy, gooey, mild, salty, sour, hard, melty |
| Taste | Fresh, salty, slightly sour |
| Ingredients | Skimmed cow's milk, cow and goat milk, skim milk |
| Origin | Mexico, Spain |
| Common dishes | Enchiladas, quesadillas, tacos, elote, fajitas, cheese dips |
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What You'll Learn
- Queso Fresco: made from cow's milk, sometimes with goat's milk, and served fresh
- Queso Blanco: made from skimmed cow's milk, similar to cottage cheese and mozzarella
- Panela: made from skimmed milk, soft and white, and won't melt
- Cotija: a hard, crumbly cheese, often heated to soften, and used in elote
- Chihuahua: a mild, melty, gooey cheese, similar to cheddar, and made by Mennonites
Queso Fresco: made from cow's milk, sometimes with goat's milk, and served fresh
Mexican cheese is typically served fresh and without mould ripening, ageing, or washing. One such cheese is Queso Fresco, a soft, fresh Mexican cheese made from raw cow's milk or a combination of cow's and goat's milk. The cheese is spongier and crumblier than queso blanco and has a trademark salty-sour kick. Its flavour is mild, fresh, bright, and milky, making it a perfect complement to a variety of dishes. For example, it can be used to contrast a heavier dish like enchiladas or huevos rancheros, or it can complement something equally light, like salads or grilled vegetables.
The process of making queso fresco is simple: milk is acidified and left to curdle, then strained in cheesecloth and pressed. The cheese can be sold immediately or aged for a few days before being packaged. To make queso fresco, milk and vinegar are required. The milk must not be ultra-pasteurized, nor can it be low or non-fat—instead, whole, rich milk is used, and ideally, it is organic and raw. To begin the process, two quarts of milk are heated to 180 degrees, stirring all the while to prevent scalding. Once the milk has reached the desired temperature, it is stirred briskly for 15 seconds, then covered and left to set for 45 minutes or until a clean break is achieved. The milk is then held at a temperature of 86° (90° for cow milk) for the entire time, and the curds are cut into 1/4" pieces. The curds are then left to rest, undisturbed, for 10 minutes (5 minutes for cow milk), before being stirred and any remaining curds cut. At this point, herbs or spices can be added to the cheese, such as chives or minced jalapeno peppers. The curds are then heated to 95° (99° for cow milk) over the next 20 minutes, stirred occasionally to prevent sticking, and then left to settle for 5 minutes. Finally, the whey is drained from the curds, and salt is added.
Queso Fresco is a versatile cheese that can be used in a variety of dishes, and its mild flavour and freshness make it a perfect choice for those who prefer a lighter, fresher cheese.
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Queso Blanco: made from skimmed cow's milk, similar to cottage cheese and mozzarella
Queso Blanco is a Mexican cheese made from skimmed cow's milk. It has a consistency similar to a blend of cottage cheese and mozzarella, and is commonly incorporated into enchiladas. It is also used as a dip, melted and mixed with chillies, cumin, garlic salt, and cayenne pepper, and served with tortilla chips, tortillas, and other Mexican dishes.
Queso Blanco is a versatile cheese that can be melted without losing its structure, making it ideal for hot foods. It can be drizzled over roasted potatoes, poured over rice, or used as a dip for nachos or chips. It is a popular choice for football watch parties, Taco Tuesdays, or as a snack.
The cheese is also used in a variety of recipes, such as breakfast burritos, nachos, and cheesy bean dip. It can be customised to suit different spice preferences by adjusting the amount of peppers, chillies, or jalapenos added.
Queso Blanco can be made at home by melting butter in a skillet over medium heat, adding diced onions, and then garlic. Milk is heated in a saucepan until small bubbles form, and then cheese cubes are added and stirred continuously until melted. The cooked onions and garlic, along with green chillies, salt, and black pepper, are then mixed in.
Queso Blanco is a delicious and versatile cheese that can be enjoyed in a variety of dishes or as a dip, making it a popular choice for Mexican cuisine.
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Panela: made from skimmed milk, soft and white, and won't melt
Mexican cheese, or queso, is an essential component of the country's cuisine and culture. Each type of Mexican cheese has distinct characteristics and plays a specific role in various dishes. One such variety is Panela cheese, which stands out for its unique production method and attributes.
Panela cheese, also known as "queso panela," is a traditional Mexican cheese made from skimmed milk. It is a soft and unaged cheese with a distinctively white appearance. The process of making Panela involves heating skimmed milk to near boiling and then adding a coagulant, typically rennet, to separate the curds and whey. The curds are then placed in a cheese press to form a solid mass, which is then cut into blocks or rounds. This cheese is noted for its high moisture content, soft texture, and delicate flavor.
One defining characteristic of Panela cheese is its resistance to melting. Unlike many other cheeses, Panela does not melt easily when heated. This property is due to its high moisture content and the way it is produced. The cheese tends to soften and become creamier when heated but does not melt in the same way as cheddar or mozzarella. This trait makes it a versatile ingredient in Mexican cuisine, as it can be used in dishes where a soft, warm cheese is desired without the cheese becoming runny or losing its shape completely.
Panela cheese is commonly used in Mexican dishes such as quesadillas, tacos, and empanadas. It adds a creamy texture and a mild, slightly tangy flavor to these dishes. The cheese is also often grilled or fried, as its soft texture allows it to warm through without melting entirely. This makes it ideal for dishes like "queso fundido," a popular Mexican appetizer where the cheese is heated and served warm and soft, but still holding its shape.
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Cotija: a hard, crumbly cheese, often heated to soften, and used in elote
Cotija cheese is a Mexican cheese that is commonly used in a variety of dishes. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and aged for several months. The cheese is typically sold in small rounds or crumbled into pieces.
Cotija has a strong, salty flavour and a dry, granular texture. It is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob). The cheese adds a salty, tangy flavour to the dish that balances out the sweetness of the corn.
Elote is grilled corn on the cob that is typically covered in a mixture of mayonnaise, chilli powder, lime juice, and cotija cheese. The corn can be cut off the cob and cooked in a skillet with butter, jalapeño, and salt before being mixed with mayonnaise and sour cream, and then the crumbled cotija is stirred through. This can be served as a side dish or appetiser.
Cotija is a hard, dry cheese that does not melt. It is produced in limited quantities from July to October by artisan cheesemakers living in the mountains. The cows are fed only on the rich grass that grows naturally on the mountains during the rainy season, giving the cheese its unique colour and flavour.
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Chihuahua: a mild, melty, gooey cheese, similar to cheddar, and made by Mennonites
Chihuahua cheese is a mild, melty, and gooey Mexican cheese with a similar flavour profile to cheddar. It is a semi-hard, white cheese made from cow's milk. It is a young cheese, typically aged for three to six months, and is available in braids, balls, or rounds. The cheese is named after the Mexican state of Chihuahua, where it originates.
Chihuahua cheese is known for its versatility and is commonly used in Mexican cuisine. It can be shredded, crumbled, or melted, making it ideal for various dishes. It is often used as a filling for tamales and chiles rellenos, or as a topping for enchiladas and chili and fondue-style melted cheese dishes.
The cheese was first produced by Mennonite communities in Northern Mexico, and it is still made by both Mennonites and non-Mennonites throughout the state. In Chihuahua and neighbouring states, it is called "queso menonita," while elsewhere it is known as "queso Chihuahua."
Chihuahua cheese is an excellent substitute for cheddar, as it has a similar flavour and texture. It is also comparable to Monterey Jack, which is another semi-hard cheese made from cow's milk. However, Chihuahua cheese is slightly tangier and softer than Monterey Jack.
If you're looking for a substitute for Chihuahua cheese itself, there are several options available, including Muenster, Oaxaca, and mild cheddar. These cheeses offer similar colour, flavour, and texture profiles, making them suitable replacements in recipes calling for Chihuahua cheese.
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Frequently asked questions
Most Mexican cheeses are made from cow's milk. Some are made from goat's milk, and others still are made from sheep's milk.
Queso Fresco, Queso Blanco, and Queso Oaxaca are all made from cow's milk.
Queso Fresco can also be made from goat's milk.
