Mexicans' Favorite Cheesy Joke: What's Their Top Choice?

Mexican cuisine is famous for its use of cheese, with tacos, enchiladas, and quesadillas all featuring the ingredient. But what kind of cheese do Mexicans like? Well, that's no joke—there are dozens of varieties of Mexican cheese, including Queso Fresco, Oaxaca, Cotija, and Panela. In fact, cheese-making in Mexico has a long history that began with the arrival of the Spanish, who brought dairy animals and techniques to the region. So, whether you're a fan of fresh, aged, mild, or melty cheese, there's definitely a Mexican queso for you!

Queso Fresco: a fresh, crumbly, white Mexican cheese, often used as a topping

Queso Fresco, or "fresh cheese", is a soft, crumbly, and mild Mexican cheese with a white, snowy appearance. It is similar in texture to feta, pot cheese, farmer cheese, Indian paneer, and Eastern European quark. In Mexico, it is usually made with raw cow's milk, and sometimes with goat's milk. In the US, it is made with pasteurized cow's milk.

Queso Fresco is a very versatile cheese. It is used in both heavy, spicy entrees such as enchiladas, and lighter dishes like salads. Its creamy texture and mild, milky flavour complement and cool the heat of chillies. It is also used to stuff chillies, quesadillas, and tamales, as it does not melt. It is a popular, inexpensive, and easily available cheese in the US.

Queso Fresco is often crumbled on top of dishes as a garnish, or sprinkled on roasted vegetables, beans, and tacos. It can also be sliced and fried, or served with dried fruit and cured meats. It is a staple in authentic Mexican cuisine, and is used to balance rich, spicy dishes as a topping or stuffing.

Queso Fresco is made by adding rennet and cultures to heated milk to form curds. The curds are then drained and pressed for a few days before packaging. It is a fresh cheese, not aged more than a few days, giving it its characteristic "fresh" taste.

Queso Añejo: the aged version of Queso Fresco, with a sharp flavour and crumbly texture

Queso Añejo is the aged version of Queso Fresco, hence the name "Añejo", which means "aged" in Spanish. This Mexican crumble cheese is much harder than its fresh counterpart, but it retains its crumbly texture. The ageing process gives it a sharp flavour and makes it an excellent garnish for tacos, salads, or refried beans. It can also be baked and grilled.

Queso Añejo is similar in texture to Cotija, another aged Mexican cheese with a dry and crumbly texture. Cotija is sharper and saltier than Queso Añejo and is often likened to Parmesan. It is a popular topping for grilled street corn (Elote) and is named after a town in the state of Michoacán.

In contrast to these aged cheeses, Queso Fresco is a mild, fresh, soft, and slightly tangy variety of cheese that is a staple in many Mexican kitchens. It is made with raw cow's milk or a combination of cow and goat milk, giving it a slightly salty and tangy flavour. Queso Fresco is often used as a topping for enchiladas and tacos, and can also be crumbled over various spicy Mexican dishes.

Another popular Mexican cheese is Panela, which is hard, smooth, and salty. It is made with skim milk, giving it a different texture and flexibility from Queso Fresco. Panela cannot be crumbled but can be cut easily and is sometimes fried as it does not melt.

These cheeses, along with many others, add flavour and texture to a variety of Mexican dishes, from tacos and enchiladas to salads and soups.

Cotija: a popular, salty, aged cheese, similar to Parmesan, often used as a topping

Cotija cheese is a popular Mexican cheese that is named after the town of Cotija in the state of Michoacán. It is a salty, aged cheese with a dry and crumbly texture, similar to Parmesan. It is often used as a topping, adding a burst of flavour to dishes like salads, beans, pasta, and antojitos.

Cotija is a cow's milk cheese with a strong smell and flavour. Its texture is crumbly, making it easy to shred or crumble, which is why it works well as a topping for various dishes. The cheese is usually sprinkled on dishes to add a salty accent, but it can also be used to flavour pastas and salads. In Mexico, Cotija is commonly used in recipes like enchiladas, tacos, beans, and soups.

Cotija is one of the most used varieties of cheese in Mexico and is entirely a Mexican invention. It has a light golden hue and a pronounced sour-milk aroma. The cheese is typically aged for around 12 months, and to prevent mould, the wheels are sometimes covered in a chilli pepper paste.

Cotija cheese is also popular in the United States, where it is both imported from Mexico and made domestically. However, the Cotija cheese produced in the US differs noticeably from its Mexican counterpart, as American producers add enzymes to speed up the aging process.

Panela: a hard, smooth, salty cheese made with skim milk, which doesn't melt when heated

Panela is a hard, smooth, and salty cheese made with skim milk. It is different from other Mexican cheeses such as Queso Fresco due to its texture and flexibility. Panela has a rubbery texture and is known to "squeak" a little when bitten into. It is often sliced thick for sandwiches or fried as it does not melt when heated. It is also used as a topping for salads or sandwiches.

Panela is a popular cheese in Mexico and is one of the most consumed cheeses in the country. It is a type of white, fresh-milk cheese with little fat or cholesterol. The origins of this cheese probably go back to the Balkans or the Italian peninsula, but it has been significantly modified to suit Mexican tastes. In traditional markets, this cheese is often sold in baskets in which it has been moulded, giving it the alternate name of "queso de canasta". It is often served cold as part of an appetiser or snack tray.

One of the unique characteristics of Panela cheese is its ability to maintain its shape when heated. Unlike other cheeses that melt when exposed to heat, Panela retains its form, making it a versatile ingredient for various dishes. This quality also makes it a popular choice for frying, as it creates a crispy exterior while retaining its soft and salty interior.

In addition to its use in sandwiches and salads, Panela is also a popular ingredient in Mexican cuisine. It is often used as a topping for tacos, enchiladas, or other traditional dishes. Its distinct texture and flavour add a unique touch to Mexican recipes.

Overall, Panela is a versatile and beloved cheese in Mexico, known for its hard, smooth, and salty characteristics, as well as its ability to maintain its shape when heated. Its versatility makes it a popular choice for snacks, appetizers, and a variety of Mexican dishes.

Requesón: a soft, mild cheese, similar to ricotta, used for fillings and spreads

While I wasn't able to find any jokes about Mexican cheese, I can tell you all about Requesón, a soft, mild cheese similar to ricotta that is used for fillings and spreads.

Requesón is a whey cheese that originated in Latin America, specifically Brazil, Portugal, and Mexico. It is made from a mixture of whey and cow's, goat's, and/or sheep's milk. The process involves adding around 10% milk to the whey and heating the mixture to form a thin cream, which is then drained to produce Requesón. This results in a low-fat, high-protein cheese with a creamy, smooth, and spreadable texture.

Requesón from Portugal is typically solid and white in colour, with a strong taste. It is often sold in plastic containers. In contrast, Requesón from Brazil is a white cream cheese with a mild taste. It can be served with honey, jam, or sprinkled with sugar and cinnamon. It is also commonly added to salads, pasta, enchiladas, and other Mexican dishes.

Requesón is very similar to Italian ricotta in terms of texture and flavour. It is not salty and can be easily spread, making it a popular choice for chefs to use in enchilada fillings, empanadas, or gorditas (corn cakes stuffed with different fillings). It is also a good substitute for mild, unsalty ricotta in various recipes.

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