Randy Chandler
While cheese is not always included in Mexican dishes, it is a common ingredient in many popular Mexican dishes. Interestingly, most traditional recipes did not originally call for cheese as cheese-bearing animals like goats and cows were not native to the area before the Europeans arrived in Mexico. Nowadays, there are several types of cheese used in Mexican cuisine, with the most common being queso fresco and queso Oaxaca. Other popular Mexican cheeses include Cotija, Asadero, Panela, and Manchego.
| Characteristics | Values |
|---|---|
| Common Types | Queso Fresco, Queso Oaxaca, Cotija, Manchego, Panela, Monterey Jack, Asadero, Chihuahua, Quesillo, Queso Blanco |
| Texture | Crumbly, soft, stringy, spongy, mild, semi-hard, hard |
| Taste | Salty, sour, tangy, sharp, mild, buttery |
| Origin | Mexico, Spain |
| Animal Source | Cow, goat |
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What You'll Learn
- Queso Fresco: a fresh, crumbly, white cheese with a mild flavour
- Cotija: a salty, hard, crumbly cheese, similar to feta or Parmesan
- Queso Oaxaca: a stringy, mozzarella-like cheese with mild, buttery flavours
- Manchego: a crumbly, mild, fresh cheese, similar to Cotija
- Asadero: a tangy cheese with excellent melting properties
Queso Fresco: a fresh, crumbly, white cheese with a mild flavour
Queso fresco is a type of Mexican cheese that translates to "fresh cheese". It is usually made from cow's milk, but can occasionally be made from a mixture of cow's and goat's milk. It is one of the most common types of cheese used in Mexico and is often used in authentic Mexican recipes.
Queso fresco is a fresh, crumbly, white cheese with a mild flavour. It can be salty or non-salty, and has a milky taste that helps to cut the spice in popular food pairings like chillies and jalapenos. It is similar to feta cheese, but has a more spongy texture than a dry one. It is often used as a topping for dips, such as guacamole, or as a garnish for grilled vegetables, soups, or salads. It can also be used in stuffed dishes like chile rellenos or added to quesadillas to add texture.
Queso fresco is produced in the western part of Mexico, in Jalisco. It is made with rennet and has a slightly tangy flavour. It crumbles and shreds easily, making it a fantastic topping for beef and cheese enchiladas or sweet-tangy grilled corn. It can also be used to top off tacos and salads due to its crumbly nature.
Queso fresco is similar to queso blanco, a type of cheese produced in different regions of Mexico with a slightly different production process. Queso blanco is made using acid like lemon or lime juice, whereas queso fresco uses rennet. Queso blanco is typically used in fried or grilled dishes, while queso fresco is used more often as a topping due to its crumbly texture.
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Cotija: a salty, hard, crumbly cheese, similar to feta or Parmesan
Cotija is a hard cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It is one of the most commonly used varieties in Mexico and is often used in authentic Mexican restaurants. It has a crumbly texture and a salty flavour, similar to feta or Parmesan. In fact, it is sometimes referred to as Mexico's Parmesan cheese.
Cotija cheese is often used in recipes such as enchiladas, tacos, beans, salads, soups, and a popular dish called elote. It is also used on top of fajitas. The cheese is dry and sharp, and it can be heated to soften it slightly.
Cotija is a very popular cheese in Mexico and is a key ingredient in many authentic recipes. It is a versatile cheese that can be used in a variety of dishes, adding a salty flavour and a crumbly texture.
While Cotija is a commonly used cheese in Mexico, it is important to note that not all Mexican dishes traditionally include cheese. In fact, before the Europeans arrived in Mexico, cheese-bearing animals like goats and cows were not native to the area. However, nowadays, cheese is an important ingredient in many popular Mexican dishes.
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Queso Oaxaca: a stringy, mozzarella-like cheese with mild, buttery flavours
Queso Oaxaca, also known as quesillo or queso de hebra, is a type of cheese commonly used in authentic Mexican cuisine. It is named after the state and city of Oaxaca in southern Mexico, where it was first made and is still most commonly produced today. The name "quesillo" is the one given by the region where it originated, and it is sometimes referred to as "Oaxaca string cheese".
Queso Oaxaca is a semi-soft, semi-hard, low-fat cheese made from cow's milk. It has a stretchy, stringy, creamy texture similar to mozzarella or string cheese, and a mild, buttery, slightly salty flavour. It is often sold in a rope shape, with a yarn-like ball helping to preserve the cheese's flavour and elasticity.
Queso Oaxaca is a very versatile cheese and can be shredded, peeled, melted, or even deep-fried to make crispy, gooey, mega-elastic cheese curds. It is commonly used in dishes such as quesadillas, enchiladas, birria tacos, empanadas, nachos, and fondue. It can also be enjoyed on its own as a snack or paired with fruit.
When substituting Queso Oaxaca in recipes, mozzarella is a popular choice due to its similar consistency and flavour profile. However, mozzarella is slightly spongier than Oaxaca, and a "low moisture" variety is recommended. Other substitutes include Armenian-style braided string cheese and Mexican queso asadero, which is slightly drier than Oaxaca but still has a similar flavour.
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Manchego: a crumbly, mild, fresh cheese, similar to Cotija
Manchego is a popular Mexican cheese that is often consumed straight or as a snack. It is also used in quesadillas. This cheese is made from sheep's milk in Spain and cow's milk in Mexico. It is a crumbly, mild, fresh cheese, similar to Cotija, and is great for those who prefer a mild, fresh flavour over sharper, aged varieties. It is often used in tacos, beans, and chilaquiles, adding texture without overwhelming the dish.
Manchego is a fantastic addition to Mexican dishes, providing a mild and fresh taste. It is a versatile cheese that can be enjoyed on its own or melted into dishes, making it a popular choice for those seeking a less intense cheese experience.
When compared to other cheeses, Manchego stands out for its mild and fresh characteristics. While some cheeses offer sharper and more robust flavours, Manchego provides a subtle and delicate taste experience. This makes it an excellent choice for those who prefer their cheese to be less assertive in flavour.
In terms of texture, Manchego is crumbly, similar to Cotija. However, it is less dry, giving it a unique quality that sets it apart from other crumbly cheeses. This texture adds interest and variety to Mexican dishes, providing a contrast to the other ingredients.
Overall, Manchego is a delightful Mexican cheese that offers a mild, fresh flavour and a crumbly texture. It is a versatile cheese that can be enjoyed in various dishes, making it a popular choice for those seeking a subtle and delicate cheese experience. Its similarity to Cotija, a popular Mexican cheese, further establishes its importance in authentic Mexican cuisine.
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Asadero: a tangy cheese with excellent melting properties
Queso Asadero, or simply Asadero, is a semi-soft, mild, and creamy Mexican cheese with excellent melting properties. It is made from cow's milk and has a smooth, layered structure akin to Mozzarella. Asadero is known for its light, fresh taste with a hint of tanginess, and its superb melting quality makes it ideal for dishes like quesadillas, nachos, and other Mexican dishes that require melted cheese.
Asadero is a popular choice for those who prefer more subtle cheeses, as it is not overwhelmingly strong or pungent. Its mild flavor profile and excellent meltability make it a versatile cheese that can be used in various dishes, including Mexican delicacies and even pizza.
Asadero is often compared to other cheeses in terms of its melting properties and mild flavor. It is similar to Provolone and Mozzarella, which are also known for their excellent melting qualities. Additionally, Asadero is sometimes referred to as Queso Quesadilla due to its ideal melting properties for making quesadillas.
Asadero has a distinct flavor profile that sets it apart from other cheeses. While it shares similarities with Provolone and Mozzarella, its unique tanginess and smooth texture give it a distinct variety that adds a special touch to every dish it graces.
Asadero is a culinary treasure from Mexico, particularly the northern state of Chihuahua. Its production process is similar to that of Mozzarella, but Asadero is made with cow's milk, resulting in a pale yellow hue that is visually appealing. This cheese often comes in a braided form or as a round, flat cheese, adding to its charm.
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Frequently asked questions
Authentic Mexican restaurants use a variety of cheeses, including Queso Fresco, Oaxaca, Cotija, Manchego, and Panela.
Queso Fresco, which translates to "fresh cheese", is a common type of Mexican cheese. It is typically made from cow's milk and has a mild, slightly tangy flavor. It is known for its crumbly texture and is often used as a topping for dips, soups, tacos, and salads.
Oaxaca cheese, also known as Queso Oaxaca, is a white, semi-hard cheese made with a mixture of cow and goat milk. It has a stringy, mozzarella-like texture and is excellent for melting. It is often used in quesadillas, enchiladas, and burritos.
Cotija is a hard cow's milk cheese that originates from the town of Cotija in the state of Michoacán, Mexico. It has a crumbly texture and a salty flavor similar to feta or Parmesan cheese. It is commonly used in enchiladas, tacos, beans, salads, and soups.
In addition to the cheeses mentioned above, Manchego and Panela are also used in various Mexican dishes. Manchego can be made with sheep's milk or cow's milk and is often consumed as a snack or used in quesadillas. Panela is a soft, white cheese that holds its shape when heated and is sometimes used in place of Oaxaca cheese.
