Frederic Melton
Mexican melting cheese, or queso, is a popular dish in Mexican cuisine. It is typically made with a blend of cheeses, such as Monterey Jack, Chihuahua, Oaxaca, and Asadero, which are known for their melting properties. These cheeses are often used in dishes like nachos, burritos, tacos, and enchiladas, as well as in cheese dips. While American cheese is not traditionally Mexican, it is commonly used in Mexican-American restaurants and can be blended with other cheeses to enhance their melting capabilities. In addition to these, other Mexican cheeses that melt well include Manchego, Queso Fresco, and Queso Chihuahua.
| Characteristics | Values |
|---|---|
| Names | Queso Asadero, Queso Chihuahua, Queso Crema, Queso Doble Crema, Queso Fundido, Queso Fresco, Queso Menonita, Queso Oaxaca, Manchego, Requesón, Panela |
| Texture | Dry, crumbly, smooth, creamy, rich, hard, firm, soft, stringy, stretchy, mild |
| Taste | Salty, sharp, tangy, spicy, strong, sour, acidic, buttery, earthy, sweet |
| Colour | White, light yellow, yellow |
| Melting | Melts easily, doesn't melt easily, melty |
| Origin | Mexico, Spain |
| Type of milk | Cow's milk, goat's milk, sheep's milk, skimmed milk |
| Use | Cheese dips, quesadillas, fillings, toppings, spreads, snacks, sandwiches, stuffing, garnish, flavour enhancer, frying, grilling, baking |
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What You'll Learn
Queso Asadero
Asadero cheese originates from the state of Sinaloa in northwestern Mexico and some areas of Texas. The traditional practices of making Asadero cheese began in the northern state of Chihuahua, Mexico, and the cheese was also produced in Durango. The name "Asadero" comes from the Spanish word "roastable" or "for grilling," and individual pieces of the cheese are called "asaderos."
Asadero cheese is known for its excellent melting properties when warmed, making it a perfect addition to any Mexican cheese blend. It is the only authentically Mexican cheese in the mix, as other commonly used melting cheeses like Monterey Jack and Cheddar are not native to Mexico. While Asadero is a popular choice for its meltability, other Mexican cheeses like Chihuahua, Oaxaca, and Manchego are also used for their melting properties.
In terms of appearance, Asadero cheese is white and flat, and its texture is described as semi-soft or creamy. It is a fresh cheese, and its mild flavour makes it a versatile ingredient that can be used in a variety of dishes. Asadero is often confused with Chihuahua and Oaxaca cheeses, and while they share similar melting characteristics, each has its unique taste and origin.
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Queso Oaxaca
Oaxaca cheese is a member of the pasta filata cheese family, a process that was originally from Italy but was brought over to Mexico by Dominican monks who settled in Oaxaca. The cheese is produced by stretching the cheese into long ribbons and rolling it up like a ball of yarn. This unique production process results in a stringy, creamy, stretchy, and buttery cheese with a mild, slightly salty flavour and a yellowish-white hue.
Oaxaca cheese is widely used in Mexican cuisine, especially in dishes that require melted cheese, such as quesadillas, empanadas, birria tacos, nachos, and stuffed chilis. It can be shredded, peeled, melted, or even deep-fried to make crispy, gooey, mega-elastic cheese curds. It is also a popular choice for cheese dips, such as queso fundido, and can be paired with a simple plate of fruit.
When substituting Oaxaca cheese in recipes, popular alternatives include mozzarella, Armenian-style string cheese, queso asadero, and Monterey Jack. Mozzarella is a good substitute due to its similar consistency and flavour profile, although it is slightly spongier than Oaxaca cheese. Queso asadero, another Mexican melting cheese, is slightly drier than Oaxaca but still has a divine taste.
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Queso Chihuahua
In terms of nutritional value, Queso Chihuahua is a good source of protein and calcium, and it contains essential vitamins such as vitamin A and vitamin B12. However, due to its high-fat content, it should be consumed in moderation as part of a balanced diet.
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Monterey Jack
While traditional Mexican recipes do not usually call for Monterey Jack, it is a good substitute for Mexican cheeses like Chihuahua, Queso Asadero, and Oaxaca, which can be difficult to find outside of Mexico. These cheeses have similar consistencies, textures, and tastes to Monterey Jack, and can be used interchangeably.
To make a Mexican queso dip with Monterey Jack, start by warming a can of evaporated milk in a small saucepan. Heat to a boil, then add the shredded Monterey Jack cheese. Continue to heat and stir until the cheese is fully melted and the dip has thickened. You can also add canned tomatoes and spices like cayenne pepper, or Rotel tomatoes with chillies, to taste.
For a less chunky dip, skip the vegetables. To thin the dip, add hot sauce and spices. You can also try different types of meltable cheese in place of Monterey Jack, such as Havarti, Munster, American, Gouda, or Cheddar.
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Manchego
In Spain, Manchego is made in the La Mancha region from the milk of Manchega sheep. It is typically aged between 60 days and 2 years, with younger varieties being milder in flavour and older varieties being sharper. Manchego has a distinctive basket-weave or zig-zag pattern on its rind, which comes from being pressed in plaited esparto grass baskets. The cheese is then brushed in olive oil to lock in moisture and flavour during the maturation process.
The Mexican version of Manchego is similar to the Spanish original but differs in its use of cow's and goat's milk. It is also generally easier to melt than the Spanish Manchego, which is very aged and only slightly yellowish. The Mexican version is also less expensive than its Spanish counterpart, which is mostly made with sheep's milk and is therefore more expensive to produce.
In terms of flavour, Mexican Manchego is similar to cheddar, while Spanish Manchego has a rich and unique flavour that many cheese lovers find irresistible. Both varieties are known for their versatility, with a taste profile that appeals to a wide range of palates.
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