Randy Chandler
Mexican cuisine uses a variety of cheeses, some of which are unique to the country and others that are variations of European cheeses. The most basic Mexican cheese is queso fresco, which is made with whole milk and has a relatively low fat and cholesterol content. It is a white, crumbly cheese often used as a topping for dishes like tacos, soups, and salads. Other popular Mexican cheeses include Panela, Asadero, Oaxaca, Cotija, and Chihuahua. Some cheeses, like Manchego, share names with European varieties but differ in ingredients and taste. American cheese is also commonly used in Mexican restaurants, especially when combined with other cheeses to create a smooth finish.
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What You'll Learn
Queso Oaxaca
Oaxaca is a member of the pasta filata cheese family. The pasta filata process was originally from Italy but was brought over to Mexico by Dominican monks who settled in Oaxaca. They used cow's milk instead of water buffalo milk, which is typically used to make mozzarella.
Mozzarella is one of the most popular substitutes for Oaxaca due to its similar consistency and flavour profile. Other substitutes include Armenian-style string cheese, queso asadero, and Monterey Jack.
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Queso Fresco
The process of making queso fresco is quite simple. It is an acid-set cheese, which means it is made by separating and straining the curds from milk and then pressing them into a firm, fresh cheese. Almost any kind of milk can be used, except for ultra-pasteurized milk, as the proteins are damaged and will not form curds reliably. The milk is heated to a temperature between 165 to 185°F (74 to 85°C), and then an acid source such as lemon juice or vinegar is added to curdle the milk. The curds are then pressed together into a ball, and the cheese is either left unpressed or pressed into slices or cubes, depending on the desired use.
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Panela
It is a very versatile cheese and can be eaten fried or grilled, or as a topping on sandwiches and salads. It can also be crumbled over savoury dishes, or paired with sweet berry compotes and traditional guava paste.
The origin of the name "Panela" is disputed. Some believe it comes from the Spanish word "pan", meaning bread, as the cheese is moulded in baskets. Others argue that the name comes from its resemblance to "piloncillo", another name for unrefined whole cane sugar, which is also commonly known as panela in large parts of Mexico.
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Asadero
Queso Asadero is a semi-soft, creamy, and mild cheese that is commonly used in Mexican cuisine. It is known for its versatility and how easily it melts, making it a popular choice for dishes such as quesadillas, nachos, hamburgers, enchiladas, and sandwiches. Asadero cheese is made from cow's milk and originates from the state of Sinaloa in northwestern Mexico, as well as some areas of Texas. It is said to have similar flavor profiles to Monterey Jack and Cheddar and can be used interchangeably with these cheeses.
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Monterey Jack
The origin of Monterey Jack is debated. It is one of the few cheeses that were created in the United States, specifically in Monterey, California. It is believed to be a descendant of semi-soft Italian cheese, which was brought to the United States via Spain and Mexico by Franciscan Monks in the 18th century. The cheese was commercialized by David Jacks, a California businessman, who sold it as "Jacks' Cheese", and later, "Monterey Jack". Other ranchers in the area, such as Andrew Molera, also produced well-regarded Monterey Jack.
One derivative of Monterey Jack is Pepper Jack, which is flavoured with spicy chili peppers, bell peppers, and herbs. "Dry Jack" is a harder variety of Monterey Jack that is aged for a longer period, up to 24 months, resulting in a more intense flavour.
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Frequently asked questions
Mexican restaurants use a variety of cheeses, including Queso Fresco, Panela, Asadero, Oaxaca, Cotija, and Chihuahua.
Queso Fresco is a popular type of Mexican cheese that translates to "fresh cheese." It is made from cow's milk and is crumbly, salty, and white in color.
Oaxaca cheese, also known as Queso Oaxaca, is a soft, white string cheese that melts easily. It is often used in quesadillas and other Mexican dishes.
In addition to the cheeses already mentioned, Mexican cuisine may also use Monterey Jack, Manchego, Requesón, and American cheese.
