Bushra Griffith
Mexican cuisine is known for its vibrant flavours and colours, with cheese being a key ingredient in many authentic recipes. While cheese was not originally part of Mexican cuisine, the Spanish colonisation of Mexico introduced cows and goats, and their milk products, to the country. Today, there are dozens of Mexican cheeses, each with its own unique characteristics and uses. From the creamy and mild Requesón to the salty and crumbly Cotija, Mexican cheeses offer a range of flavours and textures that can elevate any dish.
| Characteristics | Values |
|---|---|
| Names | Queso Añejo, Cotija, Asadero, Machego, Oaxaca, Requesón, Panela, Manchego, Chihuahua, Cuveta, Quesillo, Doble Crema, De Bola, Canasta, Queso Blanco |
| Texture | Dry, crumbly, soft, creamy, smooth, semi-soft, stringy, melting, hard, rubbery, salty, sharp, mild |
| Taste | Salty, strong, sharp, tangy, light, rich, creamy |
| Colour | White, light yellow |
| Animal Milk | Cow, goat |
| Origin | Mexico, Spain |
| Use | Sprinkled, shredded, fried, grilled, spread, stuffing, garnish, snack |
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What You'll Learn
Queso Oaxaca
The production process of Queso Oaxaca is intricate and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn using the pasta filata method. This technique, originally from Italy, is believed to have been brought to Mexico by Dominican friars who settled in Oaxaca. The cheese is available in different shapes, and its unique production process requires both patience and skill, contributing to its coveted status.
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Panela
The cheese gets its name from the baskets used to mould it during production. The baskets, known as "pan" in Spanish, are made of bread or woven from plants. This technique is similar to that used for other rustic cheeses in the Balkan peninsula and the Mezzogiorno.
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Cotija
In terms of taste and texture, Cotija is often compared to Parmesan cheese. Both cheeses have a strong, salty flavour and a dry, crumbly texture. However, Cotija is known for being slightly sharper and saltier than Parmesan, making it a popular choice for those who enjoy a more intense flavour.
Overall, Cotija is a delicious and versatile Mexican cheese that can enhance a variety of dishes. Its strong, salty flavour and dry, crumbly texture make it a popular choice for toppings, snacks, and melted dishes, showcasing the rich and diverse flavours of Mexican cuisine.
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Requesón
The process of making Requesón involves allowing skim milk to curdle and coagulate. The curdled milk is then heated to a high temperature, and the whey is drained off. The curd is gathered, washed with warm skim milk, and heated again. This process is repeated, and the curd is then salted and kneaded before hot milkfat or dairy cream is added. The cheese is then moulded in boxes.
A typical Requesón cheese contains 55-70% water, 8-20% fat, and 16-20.5% protein. The Brazilian product is a type of cream cheese that is white in colour and has a mild taste. It is traditionally associated with the state of Minas Gerais but is now produced all over the country. It is commonly used in Brazilian-adapted pizzas, crêpes, waffles, pancake rolls, and spring rolls.
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Asadero
The cheese-making process for Asadero typically involves using rennet to curdle the milk. However, in the past, poisonous silverleaf nightshade berries may have been used instead of rennet. Asadero is one of the many Mexican cheeses that have become integral to authentic recipes, despite cheese-bearing animals like goats and cows not being native to the area before the Europeans arrived.
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Frequently asked questions
Some popular Mexican cheeses include Queso Oaxaca, Cotija, Panela, Asadero, and Manchego.
Queso Oaxaca is a soft, creamy, and moderately soft string cheese. It is named after the state of Oaxaca in Mexico, where it originated. It is perfect for dishes that require melted cheese, like quesadillas and stuffed chilis.
Cotija is an aged, hard, light yellow cheese with a dry, crumbly texture. It has a strong, salty flavor and is often used as a topping for salads, pasta, grilled corn, and beans.
Panela is a smooth, white, and slightly salty cheese. It is made with skim milk, which makes it firmer and more flexible than other cheeses. It does not melt when heated but can be fried. It is often enjoyed as a snack or added to sandwiches and salads.
