Andy Montoya
Queso Fresco, Queso asadero, Queso doble crema, Queso canasta, Queso blanco, Cotija, Manchego, Oaxaca, and Queso quesadilla are all types of Mexican cheese.
| Characteristics | Values |
|---|---|
| Named after the northern Mexican state | Queso Chihuahua |
| Originated in the Mennonite communities of the area | Queso menonita |
| Light yellow | Queso Chihuahua |
| Aged | Queso Chihuahua |
| Firm | Queso Chihuahua |
| Strong taste | Queso Chihuahua |
| Similar to cheddar cheese | Queso Chihuahua |
| Easy to melt | Queso Chihuahua |
| Commonly used as a filling for stuffed chilis and tamales | Queso Chihuahua |
| Queso fundido | Queso Chihuahua |
| Great for melting | Queso asadero |
What You'll Learn
Queso Chihuahua - light yellow, firm, aged cheese
Queso Chihuahua is a light yellow, firm, aged cheese that is named after the northern Mexican state of Chihuahua. It is also known as queso menonita, after the people who first produced it – the Mennonite community in the Mexican state of Chihuahua. It has a stronger flavour than most Mexican cheeses, comparable in sharpness to an American cheddar. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
Queso Chihuahua is a popular cheese in Mexico and is commonly used as a filling for stuffed chilis and tamales. It is also a great substitute for Monterey Jack cheese, because of its flavour and meltability.
Queso Chihuahua is a firm, light yellow aged cheese with a strong taste similar to cheddar cheese. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
Queso Chihuahua is a popular cheese in Mexico and is commonly used as a filling for stuffed chilis and tamales. It is also a great substitute for Monterey Jack cheese, because of its flavour and meltability.
Queso Chihuahua is a firm, light yellow aged cheese with a strong taste similar to cheddar cheese. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
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Queso fresco - soft, fresh cheese
Queso fresco is a soft, fresh cheese that is made with whole milk. It is soft and almost spongy in texture and can be salty or non-salty. It is often sold wrapped in a banana or corn leaf in Mexican markets. It is naturally crumbly and is often used sprinkled over beans or antojitos. It is a delicious addition to any dish and can be used as a garnish, stuffing, in sandwiches and on crackers, or as a flavour enhancer in soups and stews.
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Cotija - Mexican parmesan
Cotija is a Mexican cheese that is considered Mexico’s answer to an aged parmesan. It takes its name from the town of Cotija in Michoacán state. It is a firm, light yellow aged cheese with a stronger flavor than most Mexican cheeses, comparable in sharpness to an American cheddar. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
Cotija is a popular cheese in Mexico and is used in many different ways. It can be used as a garnish, as stuffing, in sandwiches and on crackers, or as a flavour enhancer in soups and stews. It is also a great cheese for melting and is often used in stuffed chilis and tamales.
Cotija is a versatile cheese that can be used in many different ways. It is a popular choice for Mexican cuisine and is a great addition to many dishes. It is a firm, light yellow aged cheese with a stronger flavor than most Mexican cheeses, comparable in sharpness to an American cheddar. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
Cotija is a versatile cheese that can be used in many different ways. It is a popular choice for Mexican cuisine and is a great addition to many dishes. It is a firm, light yellow aged cheese with a stronger flavor than most Mexican cheeses, comparable in sharpness to an American cheddar. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
Cotija is a versatile cheese that can be used in many different ways. It is a popular choice for Mexican cuisine and is a great addition to many dishes. It is a firm, light yellow aged cheese with a stronger flavor than most Mexican cheeses, comparable in sharpness to an American cheddar. It is easy to melt and is often used to make queso fundido (melted cheese eaten with chips or other “dippers”).
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Requesón - mild, spreadable cheese
Requesón is a mild, spreadable cheese that is similar to ricotta and cottage cheese. It is not salty and can be spread easily, making it a popular choice for chefs. Requesón is often used in enchilada filling, empanadas, and gorditas (which are corn cakes stuffed with different types of filling).
Requesón is Mexico's answer to Italy's ricotta and is very mild and not salty. It is also similar to cottage cheese and can be spread easily, making it a popular choice for chefs.
Requesón is often used in enchilada filling, empanadas, and gorditas (which are corn cakes stuffed with different types of filling). It is also sometimes used as a garnish, as stuffing, in sandwiches, and on crackers.
Requesón is a mild, spreadable cheese that is similar to ricotta and cottage cheese. It is not salty and can be spread easily, making it a popular choice for chefs. Requesón is often used in enchilada filling, empanadas, and gorditas (which are corn cakes stuffed with different types of filling).
Requesón is a mild, spreadable cheese that is similar to ricotta and cottage cheese. It is not salty and can be spread easily, making it a popular choice for chefs. Requesón is often used in enchilada filling, empanadas, and gorditas (which are corn cakes stuffed with different types of filling).
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Queso asadero - great for melting
Queso asadero is a Mexican cheese that is great for melting. It is soft, white and creamy with a mild taste and is often used to make pizzas, quesadillas and queso fundido. It is also a popular choice for nachos.
The aging process for queso asadero is usually short, resulting in a fresh, mild cheese that is versatile in its use. It is high in protein and calcium, aligning with the health benefits typically associated with dairy products. However, it is also high in saturated fat and sodium, so it should be consumed in moderation as part of a balanced diet.
If you can’t find queso asadero, there are a few alternatives that you can use as a substitute. Oaxaca cheese, queso quesadilla, or even Monterey Jack cheese can provide a similar melting consistency and flavor for your recipes.
Queso asadero can become crumbly or grainy, which can affect its meltability. It is recommended to use frozen queso asadero cheese in cooked or melted dishes rather than consuming it directly.
Queso asadero is widely used in Mexican cuisine, but it has gained popularity beyond Mexico as well. Its excellent melting qualities and versatile flavor make it a favorite among cheese enthusiasts worldwide.
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Frequently asked questions
Queso Chihuahua is a light yellow, aged, firm cheese with a strong taste similar to cheddar cheese. It is easy to melt and is commonly used as a filling for stuffed chilis and tamales.
Queso Asadero is a Mexican cheese that is great for melting.
Queso Fresco is a soft and spongy fresh cheese that can be salted or unsalted. It is often sold wrapped in a banana or corn leaf and is used sprinkled over beans or antojitos.
Requesón is a mild and non-salty cheese that is similar to ricotta and cottage cheese. It is easy to spread and is often used in enchilada filling, empanadas, or gorditas.
