Bushra Griffith
Mexican cuisine is famous for its delicious cheeses, and many Mexican restaurants use a variety of white cheeses in their dishes. Queso fresco, a fresh, crumbly, and salty cheese similar to feta, is one of the most common types of Mexican cheese. It is often used as a topping for dips, soups, or salads. Another popular option is Oaxaca cheese, a soft white string cheese that melts easily, making it perfect for fillings. Other white cheeses used in Mexican cuisine include Panela, a hard and salty cheese made with skim milk, and Requesón, a mild and spreadable cheese similar to ricotta or cottage cheese. Some restaurants also use Monterey Jack, Muenster, or Asadero cheese, which has a similar taste and texture to mozzarella.
| Characteristics | Values |
|---|---|
| Cheese Type | Queso Fresco, Panela, Requesón, Manchego, Oaxaca, Queso Chihuahua, Asadero, Monterey Jack, Cotija, Muenster |
| Texture | Crumbly, Hard, Smooth, Salty, Mild, Soft, Aged, Firm, Semi-Hard, Mellow Yellow, Gooey, Buttery |
| Taste | Salty, Sour, Acidic, Sharp, Mild, Tangy, Buttery |
| Melting Properties | Yes |
| Use Cases | Grilled Street Corn, Salads, Soups, Beans, Enchilada Filling, Empanadas, Gorditas, Corn Cakes, Tacos, Nachos, Burritos, Enchiladas, Quesadillas, Dips |
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What You'll Learn
Queso Fresco
In traditional Mexican cuisine, queso fresco is used to balance rich, spicy dishes. It is a very versatile cheese and can be used in a variety of dishes, making it a staple in Mexican cuisine. It is available in both salty and non-salty versions, with the salty version being more commonly used as a topping for refried beans and salads.
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Monterey Jack
Queso, a popular dish in Mexican cuisine, is often made using Monterey Jack cheese. This semi-hard cheese has a mellow yellow colour and a buttery taste that complements tangy spices like jalapenos, chillies, and hot sauces. It is known for its slightly tangy yet mellow flavour and exceptional melting properties, making it an ideal choice for queso dip.
The versatility of Monterey Jack extends beyond dips; it can be used as a topping or mixed into various Mexican dishes. Its ability to enhance other flavours makes it a perfect complement to the tangy, spicy flavours commonly found in Mexican cuisine.
While Monterey Jack is a popular choice, other types of cheese are also used in Mexican restaurants, depending on the dish. For example, Queso Fresco, a fresh, crumbly, and salty or non-salty cheese, is often used as a topping for dips, soups, tacos, and salads. Another option is Cotija, a dry, crumbly, sharp, and salty cheese similar to Parmesan, commonly used in enchiladas, tacos, beans, salads, and soups.
In summary, while there are various types of white cheese used in Mexican restaurants, Monterey Jack is a popular choice for queso dip due to its melting properties, smooth texture, and mild flavour, which pairs well with other cheeses and enhances the flavours of Mexican spices.
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Oaxaca Cheese
Oaxaca is a stretchy, creamy, and stringy cheese with a mild, buttery, and slightly salty flavor. It is a rindless cheese, which is why it is often rolled into a yarn-like ball and sold in a rope shape. The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn. The cheese is available in several different shapes, and it is widely used in Mexican cuisine. It is commonly used in quesadillas, enchiladas, empanadas, and birria tacos, where it is melted and combined with other ingredients such as huitlacoche and squash flowers. Oaxaca cheese is also a popular choice for fillings due to its meltability.
Some possible substitutes for Oaxaca cheese include mozzarella, string cheese, and queso asadero. These cheeses have similar consistencies, flavors, or textures and can be used interchangeably in recipes.
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Panela
Queso panela, or simply panela, is a fresh Mexican cheese made from pasteurized cow's milk. It is also known as queso canasta or queso de la canasta, derived from the Greek word for "basket cheese". Panela is a hard, smooth, and salty cheese with a mild flavour and soft texture. It is made with skim milk, which differentiates it from other Mexican cheeses such as queso fresco.
One unique way to prepare panela is to bake it with herbs and spices, creating a fabulous appetizer that pairs well with wine. This baked panela has been described as "light and creamy", and the seasoning helps to enhance its mild flavour.
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Cotija
Queso Fresco, which translates to "fresh cheese," is a common type of Mexican cheese. It is fresh, crumbly, and white, and comes in salty and non-salty varieties. It is often used as a topping for dips, appetizers, soups, tacos, and salads due to its crumbly nature.
Queso Blanco, or "white cheese," is another Mexican cheese with a similar taste, texture, and melting point to Queso Fresco. However, it is produced in different regions of Mexico and has a distinct production process. Queso Blanco is made using acids like lemon or lime juice, while Queso Fresco uses rennet. Queso Blanco is typically used in fried or grilled dishes as it doesn't completely melt when exposed to heat.
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Frequently asked questions
There are several types of white cheese used in Mexican restaurants. These include Queso Fresco, a fresh, crumbly, and salty cheese similar to feta, and Queso Añejo, its aged counterpart. Another popular variety is Cotija, a dry, crumbly, sharp, and salty cheese similar to Parmesan. Other white cheeses used in Mexican cuisine include Oaxaca, Panela, Requesón, and Monterey Jack.
You can find some of these cheeses, such as Queso Fresco, at Latin American grocery stores and some mainstream grocery stores. For a fresher option, try visiting a local Mexican grocery store or meat market.
Queso Fresco is often used as a topping for dips, soups, tacos, and salads due to its crumbly nature. Cotija is also a versatile cheese that can be used in various dishes such as enchiladas, tacos, beans, salads, and soups. Oaxaca cheese, being a soft and easily meltable string cheese, is commonly used as a filling for dishes like enchiladas and chili relleno. Panela, a hard and salty cheese, can be fried or added as a topping to sandwiches. Requesón, similar to ricotta or cottage cheese, is often used in fillings for enchiladas, empanadas, or corn cakes.
