The Ultimate Mexican Restaurant Cheese Guide

Mexican food is famous for its fresh vegetables, array of spices, and of course, cheese. While cheddar and mozzarella are common cheeses used in other cuisines, Mexican cheeses are typically made from cows' milk, with the occasional use of goats' milk. Some of the most popular Mexican cheeses include Queso Fresco, a salty and slightly sour fresh cheese; Cotija, a hard and crumbly variety similar to Parmesan; Queso Blanco, a mix of cottage cheese and mozzarella; and Queso Oaxaca, a melting cheese often used in quesadillas. These cheeses add a distinctive character to Mexican dishes, enhancing their flavour and texture.

Queso Fresco: a salty, crumbly, fresh cheese, similar to feta

Queso Fresco, which translates to "fresh cheese", is a salty, crumbly, fresh cheese similar to feta. It is one of the most common types of Mexican cheeses and is used in many authentic recipes. It is typically made from cow's milk but can also be made from a mixture of cow's and goat's milk. The cheese has a mild, salty, and slightly tangy or sour taste. It is often used as a topping for dips like guacamole, grilled vegetables, or Mexican soups. It is also a great addition to tacos, tostadas, and salads.

Queso Fresco is a soft, moist, curd-like cheese with a light and fresh texture. It is not aged for more than a few days, giving it a "fresh" taste. It is usually made by warming milk and curdling it with an acid such as lemon juice or vinegar. The curds are then pressed together into a ball, which can be easily crumbled.

Queso Fresco is a very versatile cheese and can be used in a variety of dishes. It can be crumbled on top of tacos, enchiladas, or salads, or used as a stuffing in chiles rellenos. It can also be sliced or cubed and served with dried fruit or cured meat. When heated, it becomes softer but does not melt completely, making it a great topping for dishes like enchiladas.

If you are looking to make your own Queso Fresco at home, the process is quite simple. All you need are a few basic ingredients: milk, vinegar, and salt. You will also need a digital thermometer and a cheesecloth to help with the preparation. The milk is slowly heated to 170°F, and then vinegar is added to curdle the milk. The curds are then separated and stirred with salt before being formed into a ball and hung to drip. The cheese is then ready to be enjoyed!

Cotija: a salty, crumbly, aged cheese, similar to Parmesan

Cotija is a Mexican cheese named after the town of Cotija in the state of Michoacán. It is made from cow's milk and is typically produced by artisans living in the mountains. It is a seasonal cheese, usually made between the summer and fall seasons, and is characterised by its strong, salty flavour.

Cotija is a firm, dry, and crumbly cheese. Its texture and flavour depend on its age. Younger Cotija has a texture similar to feta—moist and crumbly—while older Cotija is sharper and firmer, more akin to Parmesan. Cotija is a versatile cheese that can be bought in blocks or pre-grated. It softens when exposed to heat but does not melt, making it ideal for crumbling or sprinkling on top of dishes.

Cotija is a popular finishing cheese in Mexican cuisine. It is often crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos. It is also commonly used on Mexican elote (corn on the cob), where it brings the sweetness of the kernels and the tang of the sour cream into harmonious balance. Cotija can be used to add a salty, tangy flavour to dishes such as enchiladas, nachos, chilaquiles, or posole. It can also be mixed into sauces or used in non-Mexican dishes like veggie burgers or meatballs.

When cooking with Cotija, it can be used in place of feta or Parmesan, depending on its age. For younger, softer Cotija, it can be substituted for feta, while older, harder Cotija can be used instead of Parmesan. Acceptable substitutes for Cotija include ricotta salata, Parmesan, or Romano cheese.

Queso Blanco: a mix of cottage cheese and mozzarella, made from skimmed cow's milk

Queso Blanco is a Mexican cheese with a consistency similar to a blend of cottage cheese and mozzarella. It is made from skimmed cow's milk and is a popular choice for those looking to stuff peppers or enchiladas. Many prefer this cheese heated as it softens and becomes incredibly soft while still keeping its shape.

Queso Blanco is a fresh cheese, and like many Mexican cheeses, it is usually served without mold ripening, aging, or washing. It is often homemade using lime juice as the coagulant, giving it a citrus flavor. Commercially, it is made with rennet. Queso Blanco is also called queso sierra or queso enchilada. It is a creamy, white cheese that softens when heated but does not melt.

Queso Blanco is one of the staples of Mexican cuisine and appears in regional dishes with great regularity. It is a popular choice for those looking for a cheese to stuff peppers or enchiladas. It is also a good substitute for mozzarella in salads.

Queso Blanco is not to be confused with Queso Blanco Provolone, which is a different type of cheese.

Queso Oaxaca: a soft, stringy, melting cheese, similar to mozzarella

Queso Oaxaca is a soft, semi-soft, or semi-hard cheese with a stringy, melting texture similar to mozzarella. It is a popular choice for quesadillas, enchiladas, and other Mexican dishes due to its excellent melting properties. Queso Oaxaca is also known as quesillo or queso de hebra and is named after the state of Oaxaca in southern Mexico, where it was first made. It is a white or yellow cheese with a mild, savoury, and slightly salty taste. It is produced by stretching the cheese curds into long ropes and then winding them into balls or braids, resulting in its signature string-like appearance.

Queso Oaxaca is an excellent melting cheese, perfect for dishes like refried beans, quesadillas, enchiladas, and pizzas. It is often used as a substitute for mozzarella in Mexican dishes, as it melts beautifully and has a similar texture. However, it is slightly softer than mozzarella and has a milder flavour that can stand up to high heat. Its mild flavour and melting abilities make it a versatile choice that can be used in various dishes without overpowering other ingredients.

In terms of taste, Queso Oaxaca offers a slightly saltier and earthier flavour profile compared to mozzarella. It is also stretchier when melted and has a lower moisture content, making it ideal for grilling and other high-heat applications. Its unique production process, involving the stretching and rolling of the cheese curds, gives it a distinct texture that sets it apart from other cheeses.

Queso Oaxaca is a popular choice for those seeking a mild and versatile cheese for Mexican dishes. Its melting properties and mild flavour make it a perfect substitute for mozzarella in recipes where a smooth, stretchy, and mildly-flavoured cheese is desired. Its ability to melt and blend seamlessly into dishes makes it a favourite for creating creamy and indulgent textures in Mexican cuisine.

Queso Chihuahua: a firm, yellow, melting cheese, similar to cheddar

Queso Chihuahua, also known as Queso Menonita, is a firm, yellow, melting cheese with a mild flavour similar to cheddar. It is often compared to cheddar due to its pressing process, which is similar to the process used to make the famous English cheese.

Queso Chihuahua originated in the Mexican state of Chihuahua and is commonly recognised as a soft, white cheese available in braids, balls or rounds. It is produced by Mennonites and non-Mennonites throughout the state and is popular across the country. The cheese is made from raw or pasteurised cow's milk, which is warmed in a large vat. Starter cultures are added to lower the pH of the milk, and rennet is mixed in once the milk is sufficiently acidified. The cheesemaker then allows the milk to coagulate into a soft, bouncy curd, similar to silken tofu. The curd is cut into small pieces, heated, and stirred to form the curds and drive out the whey. The whey is drained off, and the curds are allowed to form a mass, which is kept warm and flipped to allow more whey to drain. The curds are then cut into small pieces again, mixed with salt, and placed in a cheese form lined with cheesecloth. The cheese is then pressed to remove more whey and knit the curds together.

Queso Chihuahua is commonly used in Mexican dishes such as enchiladas, burritos, quesadillas, and chiles rellenos. It is also used in melted cheese dips like queso fundido and queso blanco, and can be melted over nachos, casseroles, and baked dishes. It is a versatile cheese that can be grated or melted, and it is a good choice for making tacos at home.

Frequently asked questions