Bushra Griffith
Mexican cuisine is known for its diverse and delicious cheeses, often served melted and paired with dishes like nachos, burritos, enchiladas, and tacos. The most popular variety is Queso, which is a Mexican melting cheese used in dips and as toppings or fillings. While there are several types of Queso, the most common varieties used in restaurants are Queso Asadero, a creamy and smooth cheese, and Queso Oaxaca, which resembles mozzarella. Other types of cheese used in Mexican cuisine include Cotija, a salty and crumbly cheese similar to Parmesan, and Panela, a hard and salty variety made with skim milk.
| Characteristics | Values |
|---|---|
| Cheese type | Asadero, Monterey Jack, Chihuahua, Oaxaca, Cheddar, Cotija, Manchego, Panela, Queso Fresco, Queso Blanco, Queso Doble Crema, Queso Enchilado |
| Texture | Smooth, creamy, dry, crumbly, hard, salty |
| Taste | Tangy, salty, sharp, buttery, mellow, rich, mild |
| Colour | Mellow yellow |
| Melting properties | Excellent, good, does not melt |
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What You'll Learn
Queso Asadero
Asadero cheese is said to have originated in the state of Sinaloa in Northwest Mexico and some areas of Texas, though the traditional practices of making this cheese are said to have originated in the northern state of Chihuahua, Mexico. It is also produced in Durango. Asadero cheese is often confused with Chihuahua and Oaxaca cheeses, which are also used in Mexican cuisine. However, asadero cheese is the only authentically Mexican cheese in the mix.
Asadero's spectacular melting properties make it an ideal base for queso on nachos, burritos, tacos, enchiladas, or any Mexican dish. It is primarily used in quesadilla preparations, and its buttery, mild flavors and supreme melting capabilities also make it a suitable option for cheese dips. Asadero can be substituted for Monterey Jack in most recipes, and some chefs even enjoy using it on pizza.
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Monterey Jack
The cheese is frequently recommended for migraine sufferers as it has a low content of tyramine, an organic compound associated with headaches. It is also known for its melting properties, making it an appealing choice for queso dip. It melts quickly without separating, maintaining its gooey yet smooth texture and consistency.
Pepper Jack is a derivative of Monterey Jack flavoured with spicy chilli peppers, bell peppers, and herbs. "Dry Jack" is a harder variety of the cheese, aged for up to 24 months, whereas the softer varieties found in American supermarkets are aged for only one month.
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Chihuahua
Queso, or melted cheese, is a popular feature of many Mexican dishes, including tacos, enchiladas, burritos, dips, and salads. While cheese is now a key ingredient in many authentic Mexican recipes, it was not always the case. Before Europeans arrived in Mexico, animals such as cows and goats, which produce milk for cheese-making, were not native to the region.
There are various types of queso, each with its own distinct characteristics. For example, queso blanco and queso fresco share many similarities in terms of taste, texture, and melting point. However, they are produced in different regions of Mexico and have slightly different production processes. Queso blanco, made with acid such as lemon or lime juice, is often used in fried or grilled dishes as it does not completely melt when exposed to heat. On the other hand, queso fresco, produced with rennet, is crumbly in nature and is often used as a topping for soups, tacos, and salads.
When it comes to creating the perfect melted cheese dip, or queso dip, a combination of cheeses is often used. In addition to Chihuahua cheese, Monterey Jack, Oaxaca, and Asadero cheeses are commonly paired together to achieve the desired texture and flavour. These cheeses are known for their excellent melting properties and ability to complement other spices and flavours commonly found in Mexican cuisine.
Asadero cheese, in particular, is a popular choice for queso due to its creamy, smooth texture and melty consistency when warmed. It is the only authentically Mexican cheese among the blend of cheeses typically used for queso. While Cheddar cheese is not traditionally Mexican, it is sometimes used in Tex-Mex cuisine for its sharp, tangy, and melty qualities.
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Oaxaca
Queso Oaxaca, or Oaxaca cheese, is a semi-soft, semi-hard, or soft white Mexican string cheese that is excellent for melting. It is named after the Mexican state of Oaxaca, where it originated. The cheese is made from cow's milk, stretched into long ribbons, and gently wound into a tight ball. It is similar to mozzarella or string cheese but has a milder, buttery, and slightly salty flavour. It is also said to be similar to Monterey Jack, but with a moister texture.
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Cheddar
In Mexican cuisine, cheddar cheese is often combined with other cheeses to create a blend that enhances the flavour and texture of the dish. For example, it is commonly paired with Monterey Jack, another semi-hard cheese with a mellow yellow colour and buttery taste. The combination of cheddar and Monterey Jack creates a rich and creamy texture that is ideal for queso dip, a popular Mexican appetizer. The mild flavour of Monterey Jack also complements the sharpness of cheddar, resulting in a well-balanced blend.
Additionally, cheddar cheese is often used in combination with queso Oaxaca, a white string cheese from the Oaxaca region. Queso Oaxaca is known for its soft texture and excellent melting properties, making it a popular choice for fillings in dishes like quesadillas, chiles rellenos, and enchiladas. When blended with cheddar, it creates a creamy and flavourful mixture that enhances the overall taste of the dish.
Another popular pairing for cheddar cheese in Mexican cuisine is with Chihuahua cheese. Chihuahua cheese, also known as queso menonita, originates from the state of Chihuahua and has a flavour similar to mild cheddar or Monterey Jack. By blending these two cheeses, a rich and tangy flavour profile is achieved. This combination is commonly used as a filling for tamales and chiles rellenos, adding a creamy and savoury dimension to these traditional Mexican dishes.
While cheddar cheese is versatile and widely used in Mexican restaurants, it is important to note that it is not considered an authentic Mexican cheese. The two most commonly used cheeses in traditional Mexican cooking are queso fresco and queso Oaxaca. Queso fresco, which translates to "fresh cheese", is a soft, moist, and crumbly cheese similar to feta. It is often used as a topping or garnish, adding a salty accent to dishes like tacos, soups, and salads. On the other hand, queso Oaxaca, also known as quesillo, is a creamy and mildly flavoured cheese that melts easily, making it perfect for fillings and garnishes.
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Frequently asked questions
The melted cheese at Mexican restaurants is called queso.
Different types of cheese can be used for queso, including Monterey Jack, Chihuahua, Oaxaca, Asadero, Cotija, and Cheddar.
White American cheese has a similar texture to Mexican queso cheese when shredded, although the flavor is not quite the same.
