Randy Chandler
Mexican cuisine is known for its vibrant flavours and colours, and cheese is an integral part of this. From tacos to enchiladas, Mexican food often includes cheese, and there are many varieties to choose from. While some Mexican dishes have incorporated cheese due to American and European influences, there are several native Mexican cheeses that are commonly used in cooking. These include Queso Cotija, a salty, crumbly cheese similar to Parmesan, Queso Oaxaca, a stringy, mozzarella-like cheese, and Queso Fresco, a mild, crumbly fresh cheese. Other Mexican cheeses include Panela, Asadero, and Chihuahua, each with its own distinct flavour and texture.
| Characteristics | Values |
|---|---|
| Common Mexican Cheeses | Queso Fresco, Queso Chihuahua, Queso Oaxaca, Queso Cotija, Queso Asadero, Queso Panela, Queso Doble Crema, Queso de Bola, Manchego |
| Texture | Crumbly, soft, moist, smooth, creamy, semi-soft, semi-hard, stringy, dry |
| Taste | Mild, salty, sharp, tangy, buttery |
| Melting | Melts well, doesn't melt well, melts easily |
| Substitutes | Monterey Jack, Cheddar |
| Colour | White, pale yellow, light yellow |
| Milk | Cow's milk, goat's milk, sheep's milk |
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What You'll Learn
- Monterey Jack is a popular cheese in Mexico, but it's not traditionally Mexican
- Chihuahua cheese is similar to mild cheddar and is used in chiles rellenos
- Cotija is a salty, crumbly cheese often used like Parmesan
- Queso Oaxaca is a stringy, mozzarella-like cheese
- Requesón is Mexican ricotta, with a cottage cheese texture
Monterey Jack is a popular cheese in Mexico, but it's not traditionally Mexican
Cheese is an integral part of Mexican cuisine, adding a salty, savoury dimension to tacos, sopes, tamales, and more. However, it wasn't always this way. Before the arrival of Europeans, dairy products were unknown in what is now Mexico, as cows, goats, and other livestock were not present in the region. With the Spanish conquest, dairy animals and cheesemaking techniques were introduced, and over time, Mexican cheesemaking evolved to suit the mixed European and indigenous tastes of New Spain.
One cheese that has become popular in Mexico is Monterey Jack, known for its melty, buttery texture and subtle flavour. It originated as a soft Italian cheese, similar to what was consumed during the Roman Empire. However, despite its prevalence in Mexican dishes today, it is not traditionally Mexican. Instead, its use is generally found more in Tex-Mex or Americanised versions of Mexican foods.
The history of Monterey Jack's introduction to Mexico is intriguing. California was a Mexican territory until the mid-1800s, and during this time, the cheese was present in the region. However, it wasn't until 1955 that the US Food and Drug Administration officially recognised Monterey Jack. Several individuals have claimed to have coined the cheese, including Dona Juana Cota De Boronda, who made her version at her small dairy store, and Domingo Pedrazzi, who used a horsejack press, possibly influencing the cheese's name.
While Monterey Jack may not be traditionally Mexican, Mexico boasts a vast array of authentic cheeses. Queso fresco, for example, is a soft, moist, and crumbly whole milk cheese, often sold wrapped in a banana leaf or corn husk. It is perfect for sprinkling over antojitos (little snacks or appetisers) and beans. Another variety is panela, a soft, white cheese made with skim milk, giving it a firm texture. It is slightly rubbery and squeaky when bitten into, with a salty taste. Requesón, Mexico's version of ricotta, is so soft that it can be spread and used to fill enchiladas, gorditas, and empanadas.
In conclusion, while Monterey Jack is a popular cheese in Mexico, it is not traditionally Mexican. Its introduction is relatively recent, and it is more commonly found in Americanised or Tex-Mex dishes. Mexico has a rich cheese culture of its own, with dozens of varieties of queso, each with its unique characteristics and uses.
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Chihuahua cheese is similar to mild cheddar and is used in chiles rellenos
Mexican cuisine features a diverse range of cheeses, from fresh to aged varieties, each adding its unique flavour and texture to traditional dishes. One such cheese is Chihuahua cheese, also known as 'queso Chihuahua' in Mexico. This cheese is a popular variety with a soft, white texture, often formed into braids, balls, or rounds. It originates from the Mexican state of Chihuahua and is widely produced and enjoyed throughout the country.
Chihuahua cheese is renowned for its melting qualities, making it a versatile ingredient in Mexican cuisine. In terms of flavour and texture, it resembles a mild white Cheddar or Monterey Jack, with a creamy and slightly tangy taste. Its physicochemical specifications include a maximum moisture content of 45%, a minimum butterfat content of 26%, and a minimum milk protein content of 22%.
Chihuahua cheese is particularly well-suited for dishes that require melted cheese, such as queso fundido (fondue-style melted cheese), choriqueso, quesadillas, and sauces. One notable application of Chihuahua cheese is in the traditional Mexican dish, chiles rellenos. Chiles rellenos are stuffed poblano peppers that can be filled with various ingredients, including cheese, meat, or other fillings. Chihuahua cheese is an ideal choice for this dish due to its melting properties and mild flavour, enhancing the overall taste and texture of the stuffed peppers.
The use of Chihuahua cheese in chiles rellenos adds a creamy and slightly tangy element to the dish, complementing the other ingredients. The dish is often served with additional toppings and sides, such as shredded cabbage, salsa, Mexican crema, and crumbled queso Cotija or queso fresco, creating a harmonious blend of flavours and textures. Chiles rellenos are a beloved Mexican delicacy, and the inclusion of Chihuahua cheese elevates the dining experience, making it a popular choice for both traditional and modern interpretations of this classic dish.
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Cotija is a salty, crumbly cheese often used like Parmesan
Mexican cuisine features a wide variety of cheeses, with fresh cheeses making up over one-third of the market. One of the most popular varieties is Cotija, a salty, crumbly cheese named after the town of Cotija in the state of Michoacán. This cheese is often compared to Parmesan in its texture and use, and is a staple in Mexican cuisine.
Cotija cheese is a dry and crumbly cheese with a strong salty flavour. It is typically used as a topping for beans, salads, antojitos, and other Mexican dishes. It is commonly sprinkled on top of elote, or grilled corn. The cheese has a similar texture to Parmesan cheese and is often used in a similar manner, adding a savoury dimension to dishes.
Cotija cheese is a very versatile ingredient and can be used in both cold and warm dishes. At room temperature or colder, it maintains its dry and crumbly texture, making it ideal for sprinkling over foods. When warmed, Cotija softens slightly, allowing it to be mixed into dishes more easily.
The use of Cotija cheese in Mexican cuisine is not limited to traditional dishes. It has also found its way into more modern and fusion dishes, such as tacos and nachos. Its salty flavour and crumbly texture make it a popular choice for adding a savoury kick to a variety of dishes.
While Cotija cheese is a popular choice for Mexican dishes, it is important to note that it is not the only cheese used in Mexican cuisine. There are several other varieties of Mexican cheeses that are commonly used, each with its own unique characteristics and uses. These cheeses contribute to the rich and diverse world of Mexican cuisine, offering a range of flavours and textures to enhance the dining experience.
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Queso Oaxaca is a stringy, mozzarella-like cheese
Queso Oaxaca, also known as quesillo, is a stringy, mozzarella-like cheese from Mexico. It is named after the state of Oaxaca in southern Mexico. The cheese is formed by winding the many strings that are created during the curdling process into a ball. This unusual production method results in a creamy, moderately soft, and white cheese with a mild flavour.
Queso Oaxaca's texture and flavour make it a versatile cheese. It melts easily, making it ideal for quesadillas, chiles rellenos, and stuffed chillies. It can also be shredded and used as a garnish on soups, tostadas, and beans.
Oaxaca is one of dozens of Mexican cheeses, which vary in texture, taste, and colour. Some are fresh, while others are aged. Some are smooth and creamy, and others are dry and crumbly. Mexican cheese varieties dominate the domestic market, and the country is ranked 10th in the world for cheese production and eighth for consumption.
While cheese was introduced to Mexico by the Spanish, who brought dairy animals and cheesemaking techniques, Mexican cheeses have since developed their own unique characteristics. For example, Mexican manchego, while sharing a name with its Spanish counterpart, is typically made with cow's or goat's milk, whereas Spanish manchego is made with sheep's milk. Similarly, while Monterey Jack originated in Italy and was later brought to Mexico via Spain, it is now more commonly associated with Mexican cuisine.
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Requesón is Mexican ricotta, with a cottage cheese texture
Mexico has a rich history of cheese production, with dairy products being introduced to the country by Europeans. Requesón, a Mexican cheese, is the Mexican version of ricotta and has a texture similar to cottage cheese. Unlike most cheeses, which are made with curds, requesón and ricotta are made with whey. Requesón is so soft that it can be spread and is often used as a filling for enchiladas, gorditas, and empanadas. In markets, it is typically sold wrapped in a fresh corn leaf.
Requesón is just one of the many varieties of Mexican cheeses, each with its own unique characteristics and uses. For example, there's queso fresco, a soft, moist, and crumbly cheese similar to feta, which is often sprinkled over antojitos and beans. Then there's panela, a soft, white cheese made with skim milk, giving it a firm and flexible texture. It's often eaten alone or added to salads and sandwiches.
Oaxaca cheese, also known as quesillo, is a type of string cheese named after the state of Oaxaca in southern Mexico. This cheese has a creamy white colour and a moderate softness. Its production process involves winding strings of curds into a ball, giving it its unique appearance. Oaxaca cheese is commonly used in quesadillas, stuffed chilis, and other dishes that call for melted cheese.
Mexico also has its own version of manchego cheese, typically made with cow's milk or goat's milk. This cheese has a flavour reminiscent of sharp cheddar and is often enjoyed on crackers or sandwiches. Another popular variety is cotija, a salty and crumbly cheese named after the town of Cotija in Michoacán. Cotija is commonly sprinkled on top of beans, salads, antojitos, and grilled corn (elote).
In addition to these fresh cheeses, Mexico also produces aged cheeses such as Chihuahua cheese, which has a flavour similar to mild cheddar or Monterey Jack. Overall, Mexico has a diverse and extensive range of cheeses that are integral to the country's cuisine and culture.
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Frequently asked questions
Some popular Mexican cheeses include Queso Cotija, Queso Oaxaca, Queso Fresco, and Queso Panela.
Mexican dishes that include cheese are tacos, enchiladas, quesadillas, and chiles rellenos.
Mexican tacos can include a variety of cheeses such as Cotija, Monterey Jack, queso fresco, Colby-Jack, and Muenster.
Some Mexican cheeses, such as manchego, are originally from other countries and have been adapted to Mexican styles. Manchego is a Spanish cheese that is typically made with sheep's milk but in Mexico, it is usually made with cow's milk or goat's milk. It has a flavor reminiscent of sharp cheddar. Another example is Monterey Jack, which originated as a soft Italian cheese and eventually made its way to Mexico via Spain.
