Frederic Melton
Mexican cuisine is known for its vibrant flavours and colours, and cheese is an integral part of many traditional dishes. Before the arrival of Europeans, cheese was not a part of Mexican cuisine, but today, there are dozens of delicious, genuine Mexican quesos to choose from. From the well-known Oaxaca to the salty Cotija, Mexican cheeses offer a range of flavours and textures that can elevate any dish. So, what kind of cheese do Mexicans like? Read on to find out!
| Characteristics | Values |
|---|---|
| Name | Chi-Cheese Sexy |
| Origin | Mexico |
| Type | Soft, fresh cheese |
| Texture | Crumbly |
| Taste | Salty |
| Similarity | Feta |
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$1.74
What You'll Learn
Queso Oaxaca: a stringy, mozzarella-like cheese
Queso Oaxaca, also known as quesillo in the Oaxaca region, is a white, semi-hard, low-fat cheese that originated in Mexico. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese-making process was introduced to Mexico by Dominican friars who settled in Oaxaca. The cheese is produced by stretching the curds into long ribbons and rolling them up like a ball of yarn using the pasta filata process. This technique is also used to make mozzarella curd, and Oaxaca cheese is often described as mozzarella-like.
Oaxaca cheese is known for its stringy, mozzarella-like texture and mild, milky flavour. It is made with cow's milk, which is more accessible than the water buffalo milk typically used for mozzarella. Oaxaca is moister than mozzarella and has a semi-soft texture. It is also stretchier and softer than low-moisture mozzarella. It can be shredded, peeled, melted, or deep-fried, making it a versatile ingredient in cooking.
In terms of taste, Oaxaca cheese is less salty than mozzarella, with a mild and creamy flavour. It melts easily, making it ideal for quesadillas, empanadas, nachos, and birria tacos. It can also be shredded and used as a garnish on soups, tostadas, and beans. Oaxaca cheese is widely used in Mexican cuisine and can be found at Mexican markets. It is a popular choice for fillings due to its melting properties and stringy texture.
Oaxaca cheese is a good substitute for mozzarella because of their similar consistencies and flavour profiles. However, it is important to note that mozzarella is slightly spongier than Oaxaca. When substituting, it is recommended to use a "low-moisture" variety of mozzarella to achieve a closer texture match. Overall, Oaxaca cheese is a delicious and versatile ingredient that adds a creamy, stringy texture to various Mexican dishes.
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Requesón: a soft, ricotta-like cheese
Requesón is a soft, ricotta-like cheese that is a popular part of Mexican cuisine. It is made from whey and a mixture of cow's, goat's and/or sheep's milk. Around 10% milk is added to the whey, and then the mixture is heated to form a thin cream, which is then drained. This process results in a cheese that is low in fat and high in protein. Requesón is similar in texture to Italian whole-milk ricotta, and like ricotta, it is made with whey from the cheese-making process. It is mild, not salty, and spreadable, with a creamy and smooth texture. It is often used as a filling for enchiladas, empanadas, or gorditas, which are corn cakes with various fillings.
Requesón is a versatile cheese that can be served in both savoury and sweet contexts. In savoury dishes, it is commonly used as a filling or spread, such as in enchiladas, empanadas, or gorditas. It can also be used as a topping for salads or baked entrees. For those with a sweet tooth, requesón is often served with honey, jam, or sprinkled with sugar and cinnamon.
The process of making requesón is quite simple. First, milk is heated until it is about to boil. Then, orange juice and peel are added, causing the milk to curdle. The milk is then slowly poured into a cheesecloth and drained for about half an hour or longer, depending on the desired consistency. Finally, the requesón is seasoned with salt to taste, cooled, and refrigerated.
Requesón is a popular cheese in Mexico and can be found in many grocery stores. It is a key ingredient in many authentic Mexican recipes, adding a savoury and salty dimension to dishes such as tacos, sopes, and tamales. While it is most commonly used in Mexican cuisine, requesón has also spread to other parts of Latin America, such as Brazil and Portugal, where it is known as Requeijão. In Brazil, it is a white cream cheese with a mild taste, while in Portugal, it is solid and white in colour with a stronger flavour.
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Cotija: a crumbly, salty cheese
Cotija, a crumbly, salty cheese, is named after the town of Cotija in the state of Michoacán, in western Mexico. It is a hard cow's milk cheese with a strong smell and flavour, likened to feta, and is often referred to as Mexico's Parmesan cheese. Cotija is a versatile cheese and can be used in a variety of dishes. It is a popular topping for salads, beans, pasta, and antojitos, adding a burst of flavour to these dishes. The cheese can be easily shredded or crumbled, making it a convenient and tasty garnish.
Cotija is an aged cheese, and its texture and taste differ depending on the temperature. At room temperature or colder, it has a dry and crumbly texture, but it softens slightly when warmed. This quality makes it a suitable topping for grilled corn or elote, where the warmth of the corn softens the cheese, enhancing the flavour and creating a creamy texture.
In terms of taste, Cotija has a strong salty flavour, making it a popular choice for those who enjoy a savoury bite. Its saltiness pairs well with other Mexican dishes, adding a new dimension to the overall flavour profile. The cheese is often sprinkled on top of dishes, enhancing the taste of beans, salads, and antojitos, among other Mexican specialities.
Cotija is a popular choice for those seeking a salty, savoury cheese to elevate their culinary creations. Its crumbly texture makes it easy to sprinkle or crumble over a variety of dishes, adding both flavour and texture. The versatility of Cotija makes it a favourite among cheese enthusiasts and chefs alike, as it can be used in a wide range of applications.
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Panela: a soft, white cheese
Panela, or queso panela, is a soft, white cheese that is made from skim milk. This Mexican cheese is firm and flexible and will not melt when heated, instead becoming creamy. It is gently salted and can be eaten as a snack or used as a sandwich filling. It can also be sliced and sprinkled on hot foods such as refried beans or enchiladas, or on salads and other cold foods.
One variety of panela cheese is queso canasta, or basket cheese, named for the rustic basket in which it is sometimes packed in Mexican markets. The name translates as "white cheese", and it is a soft, crumbly cheese.
Panela is one of many Mexican cheeses, which also include queso fresco, cotija, manchego, and Oaxaca. Queso fresco is a soft, fresh cheese, similar to feta, that can be used as a topping for beans, antojitos, and guacamole. Cotija is a salty, crumbly cheese, often used like Parmesan, and is a great topping for elote (grilled corn) and salads. Manchego is a popular Mexican cheese, similar to the Spanish version but made with cow's milk instead of goat's milk. It is light yellow and melts well, making it a good choice for quesadillas. Oaxaca cheese, or quesillo, is a type of white string cheese that is quite soft and melts very easily, making it a popular choice for fillings.
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Chihuahua: a light yellow, aged, firm cheese
Chihuahua cheese, also known as queso menonita, is a light yellow, aged, firm cheese with a strong taste similar to cheddar cheese. It is named after the northern Mexican state of Chihuahua, where it was first produced by Mennonite farmers. With a flavour resembling mild cheddar or Monterey Jack, Chihuahua cheese is a popular filling for tamales, chiles rellenos, and queso fundido (melted cheese dip). Its ability to melt easily makes it a versatile ingredient in various Mexican dishes.
Chihuahua cheese is a staple in Mexican cuisine, especially in the state of Chihuahua. It is often used in recipes that require melted cheese due to its excellent melting properties. The cheese is aged to develop a more pronounced flavour, resulting in a sharper taste than most other Mexican cheeses. This ageing process gives it a stronger flavour that complements the other ingredients in Mexican dishes.
Chihuahua cheese is also known for its firm texture, which sets it apart from other Mexican cheeses that tend to be softer and more crumbly. This quality makes it ideal for shredding or grating, further enhancing its versatility in cooking. The firm texture also allows it to be sliced or cubed, making it a popular choice for snacks or appetizers.
In terms of taste, Chihuahua cheese has a distinct sharpness that adds a delicious kick to dishes. Its strong flavour is comparable to that of American cheddar, making it a popular substitute for cheddar in Mexican recipes. The cheese's salty and tangy notes also contribute to its unique flavour profile, enhancing the overall taste experience.
Chihuahua cheese is a must-try for anyone exploring Mexican cuisine or looking to add a new dimension to their cooking. Its distinct flavour, melting properties, and versatility make it a staple in Mexican kitchens and a key ingredient in many traditional dishes. Whether used as a filling, topping, or snack, Chihuahua cheese is sure to add a touch of Mexican flair to any meal.
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Frequently asked questions
Mexican cheese, or "queso", refers to dozens of cheese varieties produced in Mexico. Before the arrival of Europeans, cheese was not a part of Mexican cuisine, but today, cheese is integral to many Mexican dishes.
Common Mexican cheeses include Queso Oaxaca, Cotija, Panela, Asadero, and Manchego.
Mexican Manchego is similar to the original Spanish Manchego, which is made with sheep's milk. However, the Mexican version is typically made with cow's milk or goat's milk. It has a flavour reminiscent of sharp cheddar and melts easily, making it suitable for dishes like quesadillas.
Mexican Requesón is similar to Italian ricotta and is made with whey from the cheese-making process. It is a soft, mild, and non-salty cheese that is often used as a filling for empanadas, enchiladas, and gorditas.
