Cheese And Mexicans: Chi-Cheese, A Favorite Snack

Mexican cuisine boasts a dazzling variety of cheeses, from soft and fresh to firm and aged, to creamy cheese spreads. One of the most common types of Mexican cheeses is Queso Fresco, which means fresh cheese in Spanish. It is a soft, crumbly, white Mexican cheese, often used as a topping for dips, appetizers, and beans. Its aged version, Queso Añejo, is drier and firmer but used in similar ways. Other popular Mexican cheeses include Queso Panela, Requesón, Queso Oaxaca, Queso Cotija, Queso Chihuahua, and Queso Asadero. These cheeses are used in a variety of dishes, such as quesadillas, enchiladas, tacos, and salads, adding a rich and delicious flavor to Mexican cuisine.

Queso Fresco: a fresh, crumbly, white Mexican cheese, similar to feta

Queso Fresco, or "fresh cheese", is a soft, moist, crumbly, and mild Mexican cheese. It is made from a blend of raw cow and goat milk, or sometimes just cow's milk, and is similar to feta. It is a fresh, unaged cheese with a mild, slightly tangy flavour.

Queso Fresco is very versatile and is used in many Mexican dishes. It is often used as a topping for tacos, tostadas, enchiladas, salads, and soups. It can also be sliced or cubed and served with dried fruit or cured meats. It is a good counter to spicy flavours and is commonly used to balance rich, spicy dishes.

Queso Fresco is easy to make at home and only requires a few simple ingredients: milk, vinegar, and salt. The process involves 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 crumbled over various dishes.

When made with raw milk, Queso Fresco does not last long in the fridge and can quickly develop mould. However, store-bought versions tend to last longer due to pasteurisation and commercial packaging. It is best to consume the cheese within two weeks of the "sell by" date for optimal flavour.

Queso Añejo: the aged version of Queso Fresco, harder but equally crumbly

Queso Añejo is the aged version of Queso Fresco, hence the name añejo, which means "aged" in Spanish. While Queso Fresco is a fresh, crumbly, and white Mexican cheese, its aged counterpart is harder but equally crumbly. The aging process gives Queso Añejo a sharper flavour and a longer shelf life.

Queso Añejo is often used as a topping for refried beans, salads, and other dishes. It can also be baked or grilled, adding a delicious, sharp flavour to various Mexican dishes. In terms of texture, it is a crumbly Mexican cheese that is similar to feta cheese in that regard. However, unlike feta, it does not melt when heated, making it a versatile cheese for various culinary applications.

When it comes to purchasing Queso Añejo, it may be found in the cheese section of grocery stores or in international grocery stores. It is important to store it in a sealed, airtight container in the refrigerator to maintain its freshness.

In terms of taste, Queso Añejo has a sharp, salty flavour that intensifies with age. Well-aged batches can become quite firm and salty, similar to ricotta salata or even Parmesan cheese. This makes it an excellent garnish when crumbled over tacos, salads, or other dishes. Its salty, tangy flavour enhances the taste of the dishes it is added to, making it a popular choice in Mexican cuisine.

Overall, Queso Añejo is a versatile and flavourful cheese that adds a sharp, salty kick to Mexican dishes. Its crumbly texture and longer shelf life make it a convenient and tasty addition to various recipes, enhancing the culinary experience of those who enjoy Mexican food.

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

Cotija is a hard cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It is considered Mexico's answer to an aged Parmesan. It has a strong smell and taste, with a salty, sharp flavour. Its texture is dry and crumbly, and it is easily shredded or crumbled. Cotija is a versatile cheese that can be used as a flavour-enhancing topping for salads, beans, pasta, and antojitos. It is also a popular choice for grilled street corn (Elote).

Cotija is one of the most commonly used varieties of cheese in Mexico and can be found in several recipes, including enchiladas, tacos, beans, salads, and soups. It is a white, crumbly cheese with a similar flavour and texture to feta. However, it is drier and more pungent than queso fresco, another Mexican cheese that is used for crumbling.

Cotija is an excellent choice for those who enjoy a salty, sharp flavour and a dry, crumbly texture in their cheese. Its versatility makes it a popular ingredient in Mexican cuisine, adding a burst of flavour to a variety of dishes.

Panela: a hard, smooth, salty variety, made with skim milk

Panela, or queso panela, is a Mexican cheese made from skimmed or low-fat cow's milk. It is a fresh, firm, and artisan cheese with a creamy and crumbly texture. It is famous for its mild, slightly tangy, and salty flavour. Panela is a versatile cheese that can be used in both sweet and savoury dishes. It is a good source of calcium and protein and is suitable for those who are lactose intolerant.

Panela is characterised by its soft, crumbly texture and is often sliced or crumbled and added to salads, sandwiches, and tacos. It can also be grilled or fried without losing its shape, making it a popular choice for quesadillas and other hot dishes. The cheese holds its shape when heated and does not melt easily, which makes it ideal for stuffing pastries and adding a gooey texture to baked goods.

In terms of taste, panela is known for its mild, slightly sweet flavour. When eaten fresh, it offers a gentle, creamy dairy taste. However, when grilled or baked, the cheese develops a caramelised exterior that adds a hint of nuttiness. The cheese is typically consumed shortly after production and has a short shelf life. Once opened, it should be stored in the refrigerator and consumed within one to two weeks.

Panela is a versatile ingredient that can be incorporated into a variety of dishes. Its mild flavour makes it an excellent choice for adding to salads, sandwiches, omelettes, and tacos. It can be crumbled, grated, or melted and used as a topping or filling. The cheese's ability to hold its shape when heated also makes it a popular choice for grilling and frying.

In terms of nutrition, panela is a good source of protein, calcium, and vitamin B12. It is lower in fat and calories compared to some other cheeses, making it a suitable option for those watching their calorie intake. However, it is important to note that panela cheese is high in sodium, so individuals with high blood pressure should consume it in moderation.

Requesón: a soft, mild, non-salty cheese, similar to ricotta or cottage cheese

Requesón is a soft, mild, non-salty cheese, similar to ricotta or cottage cheese. It is Mexico's answer to Italy's ricotta. It is so soft that it can be spread, and it is often used as a filling for enchiladas, empanadas, and gorditas, as well as a spread. Requesón is sometimes sold wrapped in a fresh corn leaf in markets.

Requesón is a versatile cheese that can be used in a variety of dishes. It is a popular choice for fillings due to its soft and spreadable texture. It is also a good option for those who are looking for a mild and less salty cheese option.

Requesón is an excellent choice for those who want to add a creamy element to their dishes without making them too rich or salty. It is a great alternative to ricotta or cottage cheese, especially in recipes that call for a Mexican cheese.

Requesón can be used as a filling for enchiladas, empanadas, and gorditas, or as a spread on crackers or sandwiches. It can also be used as a garnish or stuffing, adding a creamy texture to dishes without overwhelming other flavours.

Requesón is a versatile and delicious Mexican cheese that is perfect for those looking for a soft, mild, and non-salty option. It is a great choice for adding a creamy element to a variety of dishes.

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