The Favorite Cheeses Of Mexico: A Cultural Overview

Mexican cuisine is known for its vibrant flavours, bold spices, and diverse ingredients. Cheese is an integral part of it, with a history that dates back to the pre-Columbian era. The introduction of European dairy animals, such as cows, by the Spanish in the 16th century, influenced the development of Mexican cheese. This cultural exchange resulted in a fusion of traditional Mesoamerican cheese-making techniques and European dairy practices, leading to the wide variety of Mexican cheeses we know today. From fresh and crumbly to aged and firm, soft and creamy to dry and salty, there's a Mexican cheese for every taste. So, what are some of the most popular varieties, and how are they used in Mexican cuisine?

Queso Fresco: a soft, crumbly, mild, milky-flavoured cheese

Queso Fresco, which translates to "fresh cheese", is a soft, crumbly, mild, milky-flavoured 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, which gives it a slightly salty and tangy taste. This Mexican farmer's cheese is similar to feta, pot cheese, farmer cheese, Indian paneer and Eastern European quark.

Queso Fresco is a fresh, milky, snowy white cheese that is often used to complement heavy south-of-the-border entrees such as enchiladas, as well as lighter dishes such as salads. It is creamy enough to balance the heat of chillies and adds a subtle sour note to rich dishes. It is also used as a stuffing for chillies rellenos, quesadillas, tamales and other Mexican favourites. This is because it does not melt, but it does brown to a nice golden colour, making it great for toppings.

Queso Fresco is a great choice for people conscious about maintaining a healthy diet. It has a lower sodium and fat content compared to other aged cheeses, and it is also suitable for those on a lacto-vegetarian diet. It is easily crumbled and can be used as a topping for dishes like tacos, enchiladas, migas, and flautas. It can also be used as a stuffing in chillies rellenos.

If you are using Queso Fresco for the first time, it is important to note that it should be consumed within 5-7 days. If stored longer, it should be kept in an airtight container in the refrigerator and consumed within two weeks. If you see any mould or discolouration, throw it away immediately.

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

Queso Añejo is the aged version of Queso Fresco, a Mexican cheese that translates to "fresh cheese". While Queso Fresco is crumbly, soft, and spongy, its aged counterpart is harder, yet equally crumbly. The ageing process gives Queso Añejo a sharp flavour. It is a crumbly Mexican cheese that is often sprinkled over refried beans and salads, or used as a topping for baked and grilled dishes.

Queso Añejo is a versatile cheese that can be used in a variety of dishes. Its sharp flavour and crumbly texture make it a perfect topping for salads and beans, adding a burst of flavour to these dishes. It can also be baked or grilled, making it suitable for a range of cooking methods.

The process of making Queso Añejo involves ageing Queso Fresco, which is typically made with whole milk. The ageing process gives it a harder texture and a more pronounced flavour compared to its fresh counterpart. This cheese is a popular ingredient in Mexican cuisine, adding a distinct taste to various recipes.

In terms of appearance, Queso Añejo is white in colour, similar to its fresh version, Queso Fresco. However, it has a sharper flavour due to the ageing process. This cheese is often sold in Mexican markets, adding to its authenticity and rustic charm.

Overall, Queso Añejo is a delicious and versatile aged cheese that is widely used in Mexican cuisine. Its sharp flavour and crumbly texture make it a perfect addition to a variety of dishes, from salads and beans to baked and grilled recipes.

Cotija: a hard, salty, crumbly cheese, similar to Parmesan

Cotija cheese is a hard, salty, crumbly Mexican cheese similar to Parmesan. It is named after the town of Cotija in the state of Michoacán in western Mexico. It is a cow's milk cheese with a strong smell and a salty, sharp flavour. Its dry, crumbly texture means it can be easily shredded or crumbled, making it a popular topping for salads, beans, pasta, grilled corn, and antojitos. It is also known as Mexico's Parmesan cheese.

Cotija is a very versatile cheese. It is a popular addition to grilled street corn (Elote) and can be added to salads, soups, or beans. It is also used in enchiladas, tacos, and chilaquiles. It is a good substitute for feta cheese.

Cotija is an aged cheese, usually aged for several months, which intensifies its flavour and creates a unique texture. It is considered Mexico's answer to aged Parmesan.

Cotija is one of the most commonly used cheeses in Mexico and is a key ingredient in many authentic recipes. It is often used in place of queso fresco, another popular Mexican cheese, as it has a similar texture but a more intense flavour.

Panela: a hard, smooth, salty cheese, made with skim milk

Panela, or queso panela, is a Mexican cheese that is hard, smooth, and salty. It is made with skim milk, which gives it a firmer texture than other Mexican cheeses such as queso fresco. Unlike queso fresco, panela cannot be crumbled, but it can be easily cut and fried as it does not melt. It has a chewy texture and a mild, tangy, and slightly sweet flavour. It is often described as having a "squeaky" texture when bitten into.

Panela is a very versatile cheese and can be used in a variety of dishes. It can be eaten on its own as a snack, added to sandwiches, or cut up into a salad. It is also a popular choice for grilling, as it holds its shape well and doesn't melt. It can be sliced or crumbled and added to tacos, enchiladas, or quesadillas.

Panela is also a key ingredient in many traditional Latin American recipes outside of Mexico, such as arepas, empanadas, and pandebonos in Colombia and Venezuela. In these countries, it is also enjoyed as a snack with a drizzle of honey or dulce de leche.

In terms of nutrition, panela is a good source of calcium and protein, and it is lower in fat and calories compared to some other cheeses. However, it is high in sodium, so individuals with high blood pressure should consume it in moderation.

Requesón: a soft, mild cheese, similar to ricotta or cottage cheese

Requesón is a soft, mild, non-salty cheese similar to ricotta or cottage cheese. It is very spreadable, so chefs often use it as a filling for enchiladas, empanadas, and gorditas (corn cakes with various fillings). Requesón is also used as a spread.

Requesón is one of many Mexican cheeses that can be used in a variety of ways, including as a garnish, stuffing, in sandwiches, or as a flavour enhancer in soups and stews.

Other Mexican cheeses include Queso Fresco, which is a common variety of Mexican cheese that is similar to feta cheese. It is white, soft, and crumbly, and comes in both salty and non-salty varieties. Queso Añejo is the aged version of Queso Fresco, with a harder texture but an equally crumbly consistency. Queso Panela is another variety, which is a smooth, white, slightly salty cheese made with skim milk. This gives it a firmer and more flexible texture than Queso Fresco.

Requesón is a versatile Mexican cheese that can be used in a variety of dishes, adding a mild and creamy flavour to Mexican cuisine.

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