Randy Chandler
Mexican cuisine is known for its vibrant flavours, bold spices, and diverse ingredients. Among these ingredients, cheese holds a distinguished position. Cheese has been an integral part of Mexican cuisine for centuries, with a history that dates back to the pre-Columbian era. The indigenous peoples of Mexico were already skilled in cheese-making long before the Spanish arrived in the 16th century and introduced European dairy animals, such as cows. This cultural exchange resulted in the diverse range of cheeses found in Mexican cuisine today.
| Characteristics | Values |
|---|---|
| Cheese Type | Queso Fresco, Cotija, Queso Blanco, Queso Panela, Queso Oaxaca, Monterey Jack, Cheddar, Mozzarella, Cottage Cheese, Parmesan, Goat Cheese, American Cheese |
| Texture | Soft and Crumbly, Hard and Crumbly, Creamy, Stringy, Mild, Tangy, Salty, Sour, Sweet |
| Flavour | Mild, Salty, Savoury, Tangy, Milky, Nutty |
| Colour | White |
| Source | Cow's Milk, Goat's Milk |
| Use | Sprinkled, Stuffed, Topping, Filling, Garnish, Grilled, Melted, Shredded |
| Dish | Tacos, Salads, Enchiladas, Quesadillas, Grilled Cheese, Soups, Pastas, Chiles Rellenos, Peppers, Folded Grains, Omelettes, Casseroles, Desserts |
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What You'll Learn
- Queso Fresco: a salty, tangy, crumbly, fresh cheese, often sprinkled over salads and tacos
- Cotija: a hard, salty, crumbly cheese, aged for several months, used in elote, tostadas, and enchiladas
- Queso Blanco: a mix of cottage and mozzarella cheese, made from skimmed cow's milk, used for stuffed peppers and enchiladas
- Queso Oaxaca: a soft, stringy, mild cheese, similar to mozzarella, used for melting on quesadillas, grilled cheese, and enchiladas
- Queso Panela: a light-flavoured, fresh, unaged cheese, similar to halloumi, used in sandwiches, omelettes, and casseroles
Queso Fresco: a salty, tangy, crumbly, fresh cheese, often sprinkled over salads and tacos
Queso fresco, translating to "fresh cheese" in English, is a soft, crumbly, salty, and tangy cheese. It is a popular variety of cheese used in Mexican cuisine, often sprinkled over salads and tacos or used as a topping for various dishes. It is usually made from cow's milk but can occasionally be made from a mixture of cow's and goat's milk. In the United States, it is typically made with pasteurized cow's milk.
Queso fresco is a versatile cheese that complements both heavy and light dishes. It is often used to balance rich, spicy Mexican dishes, adding a subtle sour note to rich dishes and cooling the heat of chiles. Its salty profile is a welcomed addition to Mexican food. The cheese is also used to garnish grilled vegetables or as a topping for soups.
Queso fresco is similar to other cheeses such as feta, pot cheese, farmer cheese, Indian paneer, and Eastern European quark. It is a mild-tasting cheese with a salty and slightly tangy or sour flavor, along with more mild, milky notes. It is not aged for more than a few days, giving it a fresh taste.
The cheese is formed by adding rennet and cultures to heated milk. The curds are then drained and pressed for a few days before packaging. Queso fresco is a popular choice for Mexican dishes as it does not melt, making it suitable for grilling or stir-frying. It is also a common choice for stuffing in dishes like chile rellenos, quesadillas, tamales, and other cheesy Mexican favorites.
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Cotija: a hard, salty, crumbly cheese, aged for several months, used in elote, tostadas, and enchiladas
Cotija cheese is a hard, salty, crumbly Mexican cheese that is aged for several months. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is made from cow's milk and is typically produced by artisans living high in the mountains. Cotija is a versatile cheese used in a variety of Mexican dishes, such as elote, tostadas, and enchiladas.
Cotija cheese has a robust and salty flavour that adds a savoury kick to dishes. Its dry, granular texture resembles that of Parmesan or Feta cheese. When heated, Cotija softens slightly but does not melt, making it ideal for sprinkling on top of various dishes. It is often used as a "finishing" cheese in Mexican cuisine, adding a salty tang to burritos, soups, salads, beans, tostadas, and tacos.
One of the most popular uses of Cotija cheese is in the preparation of elote, or Mexican street corn. Elote is grilled corn on the cob covered in a mixture of mayonnaise, chili powder, lime juice, and Cotija cheese. The salty, tangy flavour of the cheese balances out the sweetness of the corn, creating a delicious and popular street food dish.
In addition to elote, Cotija cheese is commonly used in tostadas and enchiladas. It can be sprinkled on top of tostadas or used as a filling in enchiladas, adding a savoury kick to these dishes. Cotija is also a popular topping for fajitas, tacos, and refried beans. Its salty, tangy flavour enhances the taste of these Mexican favourites.
Cotija cheese is a staple in Mexican cuisine, adding a distinct flavour and texture to many beloved dishes. Its versatility and unique characteristics make it an essential ingredient in Mexican restaurants.
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Queso Blanco: a mix of cottage and mozzarella cheese, made from skimmed cow's milk, used for stuffed peppers and enchiladas
Queso Blanco is a mix of cottage cheese and mozzarella, with a soft texture and a gentle, creamy taste. It is made from skimmed cow's milk, which gives it a white colour. This Mexican cheese is ideal for melting, making it the perfect choice for enchiladas, stuffed peppers, and folded grains. When heated, it becomes incredibly soft but retains its shape.
Queso Blanco is a popular cheese in Mexican cuisine, often used in dishes that require melted cheese. Its mild flavour and creamy texture make it a versatile ingredient, adding a subtle taste to enchiladas and other Mexican dishes.
In comparison to other cheeses, Queso Blanco stands out for its unique blend of cottage and mozzarella cheeses. It is made from skimmed cow's milk, which gives it a lighter texture and a milder flavour than cheeses made from whole milk. This quality makes it ideal for dishes that require a soft and creamy cheese that can be easily melted.
When choosing cheese for stuffed peppers, enchiladas, or other Mexican dishes, Queso Blanco is an excellent option. Its mild flavour won't overpower the other ingredients, and its creamy texture will add a delightful mouthfeel to the dish. The fact that it melts easily without losing its shape makes it a versatile choice for a variety of recipes.
Whether you're a chef or a home cook, Queso Blanco is a must-have in your cheese repertoire. Its versatility, mild flavour, and creamy texture make it a key ingredient in Mexican cuisine, adding a touch of indulgence to any dish.
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Queso Oaxaca: a soft, stringy, mild cheese, similar to mozzarella, used for melting on quesadillas, grilled cheese, and enchiladas
Queso Oaxaca, also known as quesillo or queso de hebra, is a soft, stringy, mild cheese that originated in Mexico. It is similar to mozzarella in texture and flavour, but is made with cow's milk. The name "quesillo" comes from the region where it was first made, Oaxaca, a city and state in southern Mexico. The string cheese-making process was introduced to Oaxaca by Dominican friars, who used mozzarella-style stretched-curd methods with cow's milk instead of the traditional buffalo milk.
Queso Oaxaca is a semi-soft, semi-hard, rindless, low-fat cheese. It is often shaped into a ball of yarn or sold in ropes to preserve its flavour and elasticity. Its mild, buttery, slightly salty flavour and superior melting quality make it ideal for melting on top of or inside Mexican dishes like quesadillas, grilled cheese, and enchiladas. It is also used in empanadas, birria tacos, nachos, and casseroles.
Queso Oaxaca is widely used in Mexican cuisine and can be purchased at Mexican or Latin American grocery stores, as well as some specialty cheese sections of grocery stores. It is a versatile cheese that can be shredded, peeled, melted, or even deep-fried to make crispy, gooey, mega-elastic cheese curds. Its universal appeal makes it a great snacking cheese and a tasty addition to various meals.
If you're looking for a cheesy treat, Queso Oaxaca is a delicious option that will satisfy your cravings. Its soft, stringy texture and mild flavour make it perfect for adding a creamy, buttery touch to your favourite dishes.
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Queso Panela: a light-flavoured, fresh, unaged cheese, similar to halloumi, used in sandwiches, omelettes, and casseroles
Queso Panela, also known as Panela cheese, is a light-flavoured, fresh, unaged cheese with a soft and crumbly texture. It is made from pasteurised cow's milk and is a popular ingredient in Mexican cuisine, often used in dishes such as enchiladas, tacos, and quesadillas.
One of the unique characteristics of Panela cheese is its ability to retain its shape when heated, making it suitable for grilling or frying. It is a versatile cheese that can be sliced, crumbled, or melted and used in both sweet and savoury dishes. In savoury applications, Panela cheese is commonly added to salads, sandwiches, omelettes, and casseroles, while its slightly tangy flavour also pairs well with fruits like figs, grapes, and apples, making it a delightful addition to dessert boards.
When grilled or baked, Panela cheese develops a caramelised exterior, adding a hint of nuttiness and depth of flavour to the dish. It is also a good source of calcium and protein, making it a nutritious addition to any meal.
The origin of the name "Panela" is disputed. Some believe it comes from the baskets of bread ("pan" in Spanish) used to mould the cheese, while others argue that it is derived from its physical resemblance to "panela," another name for unrefined whole cane sugar commonly found in Mexico.
Overall, Queso Panela is a versatile and flavourful cheese that plays an integral role in Mexican cuisine, adding a delightful touch to any savoury or sweet dish.
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Frequently asked questions
Mexican restaurants use a variety of cheeses, including Queso Fresco, Cotija, Queso Blanco, Queso Panela, Queso Oaxaca, and Monterey Jack.
Queso Fresco means "fresh cheese" in Spanish. It is a soft and
Cotija is a hard and crumbly cheese with a salty and robust flavour. It is often used to top dishes such as elote, tostadas, fajitas, enchiladas, and tacos.
Queso Blanco means "white cheese" in Spanish. It is similar to a mix of mozzarella and cottage cheese. It is made from skimmed cow's milk and is often used for stuffing peppers, enchiladas, and other dishes where its soft texture when heated is desired.
Queso Oaxaca is a creamy cheese similar to mozzarella or Monterey Jack. It is an excellent melting cheese, making it a popular choice for quesadillas, grilled cheese sandwiches, and queso dip.
