Cheese Dreams: Chi-Cheese Elvira's Mexican Delight

Mexican cuisine boasts a dazzling variety of cheeses, from soft and fresh to firm and aged, to creamy cheese spreads. While there are dozens of varieties of Mexican cheeses, some of the most common and versatile types include Queso Fresco, Queso Añejo, Panela, Requesón, Oaxaca, Cotija, and Chihuahua. Each of these cheeses offers its own unique texture, flavour, and melting properties, making them suitable for different dishes. For example, the rich, white, shredded cheese often found on tacos and enchiladas in Mexican restaurants is typically Oaxaca or Chihuahua cheese. On the other hand, Cotija is a popular choice for crumbling, while Queso Fresco is ideal for a fresher, less salty flavour. So, the next time you're whipping up some tacos, quesadillas, or enchiladas, be sure to explore the diverse world of Mexican cheeses to find the perfect one for your dish!

Queso Fresco: a crumbly, white fresh cheese

Queso Fresco, or "fresh cheese", is a traditional Mexican cheese with a crumbly texture and a mild, slightly tangy flavour. It is made with whole milk and is often sold in Mexican markets wrapped in a banana or corn leaf. It is typically used as a topping for appetizers, dips (like guacamole), or sprinkled over beans or antojitos. It is also used to add flavour to hot foods such as refried beans or enchiladas.

Queso Fresco is similar to feta cheese in that it is fresh, crumbly, and white. It is also available in salty and non-salty varieties.

Queso Fresco is one of the most common types of Mexican cheese and is used in many authentic recipes. It is also one of the most popular cheeses in Mexico, alongside Cotija.

Queso Añejo: the aged version of Queso Fresco

Queso Añejo is the aged version of Queso Fresco. The name "Añejo" means "aged" in Spanish. It is much harder than its fresh counterpart, Queso Fresco, but it maintains the same crumbly texture. The ageing process gives it a sharper flavour than its fresh counterpart. It is a Mexican crumble cheese that is often used as a topping for refried beans and salads. It can also be baked and grilled.

Queso Añejo is similar in texture to ricotta salata or even Parmesan. It is an excellent garnish when crumbled on top of tacos, salads, or other dishes. It does not melt when heated. Well-aged batches can become quite firm and salty.

Queso Añejo is a great alternative to feta or goat cheese. It is a great addition to egg dishes or as a garnish on chilled summer soups. It is also delicious with corn on the cob, lime, and butter.

Cotija: a salty, crumbly cheese, similar to Parmesan

Cotija is a cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It is a dry, crumbly, salty cheese, similar to Parmesan or feta, and is often referred to as Mexico's Parmesan cheese. It is a popular topping for grilled street corn (Elote), but can also be added to salads, soups, beans, and pasta.

Cotija is an aged cheese, and its namesake town of Cotija is known for its cheese production. It is a key ingredient in many authentic Mexican recipes, such as enchiladas, tacos, and beans. It is a versatile cheese that can be used in a variety of dishes, adding a salty, sharp flavour to any meal.

Cotija is a popular cheese in Mexico and is considered one of the most-used varieties in the country. It is a common ingredient in traditional Mexican dishes and adds a unique flavour to any meal. The cheese is also known for its strong smell, which adds to its overall appeal and makes it a favourite among cheese lovers.

Cotija is a versatile cheese that can be used in a variety of dishes. It can be sprinkled on top of salads, beans, pasta, or grilled corn, adding a salty, sharp flavour to any meal. It is a key ingredient in many Mexican dishes and is loved for its strong flavour and crumbly texture. For those who enjoy a salty, savoury bite, Cotija is an excellent choice.

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

Panela, or queso panela, is a popular Mexican cheese with a hard, smooth, and salty character. It is made with skimmed cow's milk, which sets it apart from other Mexican cheeses in terms of texture and flexibility.

Panela is a fresh cheese, typically consumed soon after production. It has a soft and crumbly texture, making it ideal for grilling or frying without losing its shape. This quality also makes it a popular choice for dishes like enchiladas, tacos, and quesadillas. It can be sliced, cubed, or crumbled and added to salads, sandwiches, and omelets.

The production process of panela involves heating skim cow's milk and adding rennet to form curds. The curds are then cooled, broken up, salted, and drained in baskets, giving the cheese its shape and texture. This cheese is not aged and is known for its mild, slightly tangy, and delicate flavour. Its texture is slightly crumbly yet smooth, making it a perfect complement to bold spices and herbs.

Panela is a versatile ingredient, suitable for both sweet and savoury dishes. It pairs well with fruits like figs, grapes, and apples, and can be combined with honey or agave nectar to create a sweet and savoury spread. The cheese is also a good source of calcium and protein, making it a nutritious addition to any meal.

Requesón: a soft cheese similar to ricotta or cottage cheese

Requesón is a soft cheese that originated in Latin America and is now produced in Portugal and Brazil. It is made from pasteurized or unpasteurized cow's, goat's, or sheep's milk, with around 10% milk added to the whey. The mixture is heated, and then the thin cream is drained off to produce Requesón. This process makes the cheese low in fat and high in protein.

Requesón is similar to ricotta and cottage cheese in texture and taste. It is creamy, smooth, spreadable, and mild, with a delicate, grainy consistency. It is not very salty, although the Portuguese variety is known to have a stronger taste.

Requesón is a versatile cheese and can be served with honey, jam, or sprinkled with sugar and cinnamon. It can also be added to savoury dishes like salads, pasta, and enchiladas. It is a popular filling for Mexican dishes like enchiladas, empanadas, or gorditas (corn cakes with various fillings).

Requesón is sometimes sold wrapped in fresh corn husks or banana leaves, while the Portuguese variety is usually sold in plastic containers.

Frequently asked questions