Bushra Griffith
Tacos are a staple in Mexican cuisine, and while cheese is not always included in Mexican dishes, it is a common addition. The type of cheese used varies, and different cheeses are used in Americanised Mexican food compared to authentic Mexican cuisine. One of the most popular Mexican cheeses is Cotija, a crumbly, dry, salty cheese similar to feta, which is often used in tacos. Another common cheese used in Mexican cooking is Queso Fresco, a fresh, mild cheese that crumbles easily and is used in tacos and beans. Monterey Jack is a common addition to Tex-Mex recipes, and Muenster cheese is also used in tacos and nachos in some Mexican restaurants.
| Characteristics | Values |
|---|---|
| Cheese type | Monterey Jack, Muenster, Cotija, Queso Fresco, Colby-Jack, Panela, Oaxaca, Cheddar, Chihuahua |
| Texture | Crumbly, soft, spongy, melty, gooey, mild, sharp, aged, bendy, stringy |
| Taste | Salty, tangy, buttery, subtle |
| Colour | White |
| Animal source | Cow |
Explore related products
What You'll Learn
Monterey Jack
While traditional Mexican dishes do not usually include cheese, Americanised versions of Mexican foods often do. One of the most common cheeses found in Mexican dishes in the United States is Monterey Jack. Its melty, buttery, subtle flavour, sometimes flecked with jalapenos or pimientos, goes perfectly with the heat of many famous Mexican dishes. It has a similar consistency, texture, and taste to Mexican cheeses like Cotija, Cheddar, and Chihuahua.
Chihuahua cheese is the opposite of Cotija, being melty, gooey, and mild, and is often compared to Cheddar. It was originally made by Mennonites and is sometimes called Queso Menonita. It is commonly used in cheese dips, usually called "queso fundido".
Queso Fresco is another popular Mexican cheese. It is a fresh, mild, crumbly cheese, usually made from cow's milk. It is one of the two most commonly used cheeses for cooking in Mexico, the other being Queso Oaxaca.
Queso Oaxaca is a stringy, mozzarella-like cheese that is one of the best types of cheese for melting on top or inside Mexican dishes. It is the most common cheese used inside quesadillas.
The Perfect Cheese for a Classic Ruben
You may want to see also
Cotija
One of the most popular Mexican cheeses, Cotija is a staple in Mexican cuisine. It is a crumbly, dry, and salty cheese with a similar flavour and texture to feta. It is often used like Parmesan, adding a salty punch of flavour to dishes. Cotija is a very versatile cheese and can be used in a variety of recipes such as tacos, enchiladas, beans, salads, soups, and corn. It is also a key ingredient in chilli relleno and is commonly consumed straight up as a snack.
When substituting Cotija, Monterey Jack and Cheddar are good alternatives. These cheeses have similar consistencies, textures, and tastes. Chihuahua and Oaxaca cheeses also feature similar flavour profiles and can be used interchangeably with Cotija.
Salt's Role in Cheese Making
You may want to see also
Chihuahua
While traditional Mexican dishes did not originally include cheese, as cheese-bearing animals like goats and cows were not native to the area before the Europeans arrived, Mexican food has since become known for its use of cheese. One of the most popular Mexican cheeses is Cotija, a crumbly, dry, salty cheese with a similar flavour and texture to feta. It is often used like Parmesan and is a common addition to beans, salads, corn, and
Other Mexican cheeses include Queso Asadero, which is known for its melty consistency when warmed, and is the only authentically Mexican cheese in the mix. Queso Fresco is another popular option, which translates to "fresh cheese", and is usually made from cow's milk. It is a mild cheese that crumbles easily and is great for topping tacos, beans, and salads. Queso Oaxaca is similar to mozzarella cheese and is one of the best types of cheese for melting on top or inside of Mexican dishes. Finally, Panela cheese is made with skim milk, giving it a distinct "bendy" texture. It is easy to slice but hard to crumble, and it will not melt.
Explore Mexican Crumble Cheese's Versatile Uses
You may want to see also
Explore related products
Queso Oaxaca
Oaxaca is widely used in Mexican cuisine, particularly in quesadillas, empanadas, and birria tacos, where it is melted and combined with other ingredients such as huitlacoche and squash flowers. It can also be shredded, peeled, or deep-fried to make crispy, gooey, mega-elastic cheese curds. The cheese is also commonly paired with fruit or enjoyed on its own at room temperature.
Oaxaca cheese is often confused with asadero (queso asadero), a cheese produced in the Mexican state of Chihuahua. They have a similar texture, but different production methods, resulting in Oaxaca cheese being moister.
Some substitutes for Oaxaca cheese include mozzarella, string cheese, and Monterey Jack, which have similar consistencies and flavour profiles.
Cheese Rind: To Cut or Not to Cut?
You may want to see also
Queso Fresco
If made in the traditional fashion with raw milk, queso fresco does not last long in the fridge and has a tendency to mould or go off. The store-bought variety, on the other hand, typically lasts longer due to pasteurization and commercial packaging.
G Gordo's Cheese: Perfect Pairing Ideas
You may want to see also
Frequently asked questions
There are several types of white cheese used in Mexican restaurants for tacos. These include Monterey Jack, Muenster, Queso Blanco, Queso Oaxaca, Queso Fresco, and Panela.
Queso Oaxaca is a stringy, mozzarella-like cheese that is one of the best types of cheese for melting on top or inside Mexican dishes. It is the Mexican equivalent of mozzarella cheese and is commonly used in quesadillas.
Queso Fresco is a fresh, mild cheese that crumbles easily and is used in many Mexican dishes. It is one of the two most common cheeses used for cooking in Mexico.
Panela cheese is made with skim milk and has a distinct "bendy" texture. It is easy to slice but hard to crumble and will not melt due to its lack of fat. It is great as a fried cheese dish or on its own.
