Bushra Griffith
Mexican cuisine is known for its diverse and delicious cheeses, with between 20 and 40 different types of cheese produced in the country. The history of cheese in Mexico dates back to the Spanish conquest, when dairy animals and cheesemaking techniques were introduced. Today, Mexican cheeses range from fresh and mild varieties like Queso Fresco to aged and salty options like Cotija. Other popular choices include Chihuahua, Oaxaca, and Panela, each with its unique texture and flavour profile. With their rich variety of cheeses, Mexicans elevate dishes like tacos, enchiladas, and quesadillas, making cheese an integral part of their culinary culture.
| Characteristics | Values |
|---|---|
| Number of cheese varieties | Between 20 and 40 |
| Common types | Queso Fresco, Cotija, Oaxaca, Panela, Chihuahua, Manchego, Crema, Requesón, Asadero, Doble Crema, Bola, Canasta |
| Texture | Soft, crumbly, dry, creamy, smooth, rich, spongy, rubbery, stringy, salty, mild, sharp, aged, fresh |
| Use | Topping, filling, garnish, appetizer, snack, spread, dessert, stuffing, melted, shredded |
| Milk | Cow, goat, sheep |
| Production | Raw (unpasteurized), pasteurized, home, small farms, major dairy firms, mass-produced |
| History | Spanish conquest, cheesemaking techniques from Europe |
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What You'll Learn
Queso Cotija: salty, crumbly, used like Parmesan
Mexican cuisine features a wide variety of cheeses, with between 20 and 40 different types produced in the country. One of the most popular varieties is Queso Cotija, a salty, crumbly cheese often used in a similar way to Parmesan.
Queso Cotija, or simply Cotija, is named after the town of Cotija in the state of Michoacán. It is an aged cheese with a strong, salty flavour, making it a popular topping for beans, salads, antojitos (little snacks or appetizers), corn, and other Mexican dishes. It is often sprinkled on top of elote, or grilled corn. At room temperature or colder, Cotija has a dry and crumbly texture, but it softens slightly when warmed.
Cotija is a very versatile cheese and can be used in a variety of dishes. It is commonly used as a topping or garnish, adding a salty, savoury dimension to tacos, sopes, tamales, and more. Its crumbly texture makes it easy to sprinkle over various dishes, and it can be a great way to add texture and flavour without overwhelming the dish.
Cotija is a staple in Mexican cuisine and is widely used across the country. It has become one of the more common Mexican cheeses available in grocery stores in the United States, along with other varieties like Oaxaca cheese. Its salty, tangy flavour and crumbly texture make it a unique and popular ingredient, adding a distinct character to Mexican dishes.
In terms of substitutes, if Cotija is unavailable, other salty, crumbly cheeses can be used in similar ways. Feta cheese, for example, has a similar texture and can be used as a topping or garnish. However, Cotija's unique flavour and texture make it a beloved and essential ingredient in Mexican cooking, adding a distinct character to the country's cuisine.
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Queso Oaxaca: stringy, mozzarella-like, melts easily
Queso Oaxaca, also known as quesillo, is a type of Mexican string cheese. It is named after the State of Oaxaca in southern Mexico. This cheese is creamy white and moderately soft. It is produced by winding the curds into a ball, which results in many stringy cheese formations.
Queso Oaxaca is often compared to mozzarella due to its stringy, melty nature. It is a popular choice for quesadillas and stuffed chillies, as it melts well without becoming runny. It can also be shredded and used as a garnish on soups, tostadas, and beans.
Oaxaca is a good melting cheese, similar to Monterey Jack and Cheddar in terms of flavour and texture. It is a versatile cheese that can be used in various dishes, making it a popular choice for cooks.
This type of cheese is commonly found in Mexican and Mexican-American dishes, and it is one of the more well-known Mexican cheeses available in the United States. It is a great option for those seeking a mild, fresh flavour without the sharpness of aged cheeses.
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Queso Fresco: fresh, mild, crumbly, salty/non-salty
Queso fresco, which translates to “fresh cheese", is a soft, moist, mild, fresh, and slightly tangy white cheese that's a staple in many Mexican kitchens. It is made with raw cow's milk or a combination of cow and goat milk, which gives it a slightly salty, mildly tangy, and fresh taste. It is a whole-milk cheese and can vary in saltiness, with some versions being non-salty. It is similar to feta in texture and is often sold wrapped in a banana leaf or corn husk.
Queso fresco is a great option for people conscious about their health as it has lower sodium and fat content than other aged cheeses. It is also a good choice for those on a lacto-vegetarian diet. The cheese is easy to crumble and is often used as a topping for tacos, enchiladas, salads, and other Mexican dishes. It can also be sliced or cubed and served with dried fruit or cured meat.
Queso fresco is quite versatile and can be used in a variety of dishes. It is a good choice for balancing rich, spicy dishes as it has a mild, milky flavour. It can also be browned to a nice golden colour, making it a great topping for dishes.
Queso fresco is best used within 5-7 days of purchase. If stored longer, it is recommended to keep it in the refrigerator in vacuum-sealed bags or airtight containers, which can extend its life by up to 2 weeks beyond the sell-by date.
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Queso Panela: soft, white, holds shape when heated
Mexican cuisine features a wide variety of cheeses, with between 20 and 40 different types of cheese produced in the country. One such variety is Queso Panela, a soft, white cheese that holds its shape when heated. Made from skim milk, Panela cheese has a firm and flexible texture that does not melt when heated, making it ideal for cooking applications where a non-runny melted cheese is desired.
Panela cheese is often described as having a "squeaky" texture due to its slightly rubbery consistency. It is slightly salty in taste and is commonly eaten alone or paired with other ingredients as a snack or appetizer, or cut up into a salad. While it can be easily cut, it does not crumble like other cheeses.
One variety of Panela cheese is Queso Canasta, or basket cheese, which is named for the rustic baskets in which it is sometimes packed in Mexican markets. Panela cheese is typically produced with pasteurized milk, and its mass production has contributed to its availability in grocery stores, both in Mexico and the United States.
In terms of substitutes, Monterey Jack and Cheddar are commonly used in Mexican cooking when more traditional cheeses are unavailable. These cheeses share similar consistencies, textures, and tastes to Mexican cheeses like Queso Asadero, Chihuahua, and Oaxaca. However, it is important to note that Monterey Jack is not traditionally Mexican, having originated in Italy and later brought to Mexico via Spain.
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Chihuahua cheese: similar to mild cheddar or Monterey Jack
Cheese is an integral part of Mexican cuisine, adding a salty, savoury dimension to tacos, sopes, tamales, and more. There are dozens of varieties of Mexican cheeses, with between 20 and 40 different types produced in Mexico. The history of cheese in Mexico began with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals such as cattle, sheep, and goats, as well as cheesemaking techniques. Over time, cheesemaking evolved to suit the mixed European and indigenous tastes of New Spain's inhabitants, resulting in the diverse range of Mexican cheeses we know today.
One such cheese is Chihuahua cheese, named after the northern Mexican state of Chihuahua. It is also known as queso menonita, as it was first produced by Mennonite farmers in the region. Chihuahua cheese has a flavour profile similar to mild cheddar or Monterey Jack, making it a versatile option for cooking. It can be used as a filling for tamales and chiles rellenos, adding a creamy texture and a mild, savoury taste to these dishes.
When melted, Chihuahua cheese becomes stretchy and stringy, making it ideal for dishes where a melted but not runny cheese is desired. Its mild flavour also makes it suitable for those who prefer a less sharp, aged cheese. While it can be aged to develop a more sour flavour, the majority of Chihuahua cheese is enjoyed fresh. This freshness sets it apart from other Mexican cheeses that are typically aged for longer periods.
In terms of texture, Chihuahua cheese is semi-soft and creamy, similar to Monterey Jack. This texture allows it to blend easily into various dishes, enhancing their flavour without overwhelming them. Its mild flavour and creamy texture make it a popular choice for those seeking a more subtle cheese experience.
Chihuahua cheese is widely produced and can be found in most grocery stores, making it accessible to those who want to add a touch of Mexican flavour to their cooking. It is a versatile cheese that can be used in a variety of dishes, both traditional Mexican and Tex-Mex, thanks to its similarity in taste and texture to Monterey Jack and mild cheddar.
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Frequently asked questions
Some popular Mexican cheeses include Queso Cotija, Queso Oaxaca, Queso Fresco, Queso Panela, and Queso Chihuahua.
Queso Cotija is a crumbly, salty cheese often used like Parmesan. It is named after the town of Cotija in the state of Michoacán.
Queso Oaxaca is a stringy, mozzarella-like cheese. It is creamy and mildly flavoured, and it melts easily, making it ideal for stuffed chilis and quesadillas.
Queso Fresco means "fresh cheese" in Spanish. It is a soft, moist, and crumbly cheese similar to feta. It is often used as a topping for dips, beans, and appetizers.
Queso Panela is a soft, white cheese made from skim milk. It holds its shape when heated and is often eaten alone or with other ingredients as a snack or appetizer.
