Exploring Mexican Cheese Blends: Types And Uses

Mexican cheese blends are a tasty addition to any Mexican dish. While traditional Mexican recipes didn't originally call for cheese, as the necessary dairy animals were not native to the area, many Mexican dishes today include cheese. A typical Mexican cheese blend consists of shredded cheddar, pepper jack, Colby jack, and/or Monterey jack cheese, with the option of adding taco seasoning. However, there are many types of Mexican cheese to choose from, including Queso Fresco, Queso Añejo, Cotija, Panela, Requesón, Manchego, Oaxaca, and Chihuahua, each with its own unique characteristics and uses.

Monterey Jack, Cheddar, and Colby Jack

Mexican blend cheese is a tasty addition to any Mexican dish, and it's easy to make at home. While there are many variations, a common blend includes Monterey Jack, Cheddar, and Colby Jack.

Monterey Jack is a mild, creamy, and smooth cheese with excellent melting capabilities. It pairs well with spicy dishes as it helps to balance out intense flavors. This cheese didn't originate in Mexico but was brought by the Spanish and became very popular. While traditional Mexican recipes don't call for Monterey Jack, it is often included in Tex-Mex cuisine and works well in Mexican cheese blends.

Cheddar is a well-known cheese variety that adds a sharp, tangy flavor to the blend. It has a firm texture and is also a good melting cheese. Cheddar is commonly used in Mexican dishes such as quesadillas and tacos. For a more authentic Mexican flavor, Chihuahua cheese, which is similar to Cheddar, can be used instead.

Colby Jack, also known as Co-Jack, is a combination of Colby and Monterey Jack cheeses. It has a mild flavor and a semi-soft, creamy texture. The orange and white marbled appearance of Colby Jack adds visual appeal to dishes. This cheese melts well and is a versatile ingredient in Mexican cuisine, enhancing the flavor of dishes like enchiladas, tacos, and quesadillas.

To make your own Mexican blend with these three cheeses, shred them separately using a food processor. Combine the shredded cheeses in a large bowl and gently toss until they are well mixed. You can store this blend in the freezer to have it readily available for your Mexican culinary creations.

Chihuahua, Asadero, and Oaxaca

Chihuahua cheese, or queso Chihuahua, is a soft, white cheese that is widely recognised in Mexico. It is named after the Mexican state of Chihuahua, where it originated. Chihuahua cheese is typically sold in braids, balls, or rounds, and is similar to a mild white Cheddar or Monterey Jack. It has excellent melting properties, making it a popular choice for dishes such as queso fundido (fondue-style melted cheese), choriqueso, quesadillas, and sauces. Chihuahua cheese is produced by Mennonite communities in Northern Mexico, and its popularity has spread throughout the country.

Asadero cheese, or queso asadero, translates to "roastable" or "for grilling". It is a flat, mild-flavoured Mexican cheese made from a mixture of goat and cow's milk. Asadero cheese is produced by boiling a mixture of milk and rennet for thirty minutes, churning it, cooking it again, and then flattening it into flat, round shapes. This cheese is versatile and often enjoyed with bread or tortillas. Asadero cheese originated in the state of Chihuahua during the Mexican Revolution and later spread to other regions, including Durango and the Southwestern United States.

Oaxaca cheese, or queso Oaxaca, is named after the state of Oaxaca in southern Mexico, where it was first made. It is a semi-hard, low-fat, white cheese with a texture similar to mozzarella or string cheese. The production process is intricate, involving stretching the cheese into long ribbons and rolling it up like yarn using the pasta filata method. Oaxaca cheese is widely used in Mexican cuisine, particularly in quesadillas and empanadas, where it melts beautifully and blends well with other ingredients. Oaxaca cheese is sometimes confused with Asadero cheese due to their similar textures, but Oaxaca cheese is produced with a different method, resulting in a moister texture.

These three cheeses, Chihuahua, Asadero, and Oaxaca, are essential components of Mexican cuisine, each bringing its unique characteristics to a variety of traditional dishes. Their versatility, flavour, and melting properties make them popular choices for chefs and home cooks alike, contributing to the vibrant and diverse flavours of Mexico.

Mozzarella, Cheddar, and Red Leicester

Mozzarella

Mozzarella is a soft, white string cheese that melts beautifully. While it is not a traditional Mexican cheese, it is an excellent substitute for Oaxaca cheese, which is commonly used in fillings for dishes like enchiladas and chilli rellenos. Mozzarella is also a great choice for quesadillas, as it melts well and has a similar texture to Chihuahua cheese, which is often used in this dish. If you're making a Mexican dish that requires a lot of melting cheese, mozzarella is a perfect choice.

Cheddar

Cheddar is a sharp, tangy, and melty cheese that is commonly used in Tex-Mex cuisine. It is often included in Mexican blends, along with Monterey Jack, and can be a good substitute for the Mexican cheese, Chihuahua. Cheddar is a versatile cheese that can add a nice kick of flavour to your Mexican dishes. While it may not be a traditional Mexican cheese, it is a popular choice that can enhance the taste of your creations.

Red Leicester

Red Leicester, also known as Leicester or Leicestershire cheese, is an English cheese with a crumbly texture and a slightly sweet, mellow flavour. While it is similar to Cheddar, it is moister and milder. Red Leicester is typically aged for 6 to 12 months, and its distinctive orange colour comes from the addition of annatto extract during manufacturing. This cheese is a great choice for sandwiches, soups, salads, and casseroles. While it may not be a typical Mexican cheese, its unique flavour and texture can add an interesting twist to your Mexican dishes.

Creating Your Own Mexican Blend

While traditional Mexican blends typically include Monterey Jack, Asadero, and Cheddar, you can certainly experiment with different combinations. If you only have Mozzarella, Cheddar, and Red Leicester at your disposal, you can try creating your own blend by adding spices to enhance the flavour. Consider adding cumin, oregano, chili powder, black pepper, and a tiny pinch of cinnamon. This will give your blend a Mexican twist, even though you're using less conventional cheeses.

Asadero, Cheddar, and Jack

Mexican blend cheese is a mix of cheeses that complement Mexican dishes such as enchiladas, quesadillas, and tacos. While authentic Mexican recipes do not usually call for the use of cheese, the addition of cheese can elevate the taste of these dishes.

One of the most popular Mexican blends is the combination of Asadero, Cheddar, and Jack. Asadero is a Mexican melting cheese with a creamy and smooth texture, making it perfect for quesadillas and even pizzas. Cheddar, on the other hand, is sharp, tangy, and melts well. Finally, Jack cheese, specifically Monterey Jack, is a versatile cheese that pairs well with Mexican dishes. It has a mild flavour and melts easily, making it a popular choice for cheese blends.

You can make your own Mexican blend by shredding equal parts of these three cheeses and mixing them together. This blend can be stored in the freezer and used for various dishes.

It is worth noting that other cheeses are also commonly used in Mexican blends, such as Colby Jack, Pepper Jack, and Mozzarella. Additionally, taco seasoning can be added to the blend for an extra kick of spice.

Oaxaca, Asadero, and Menonita

Mexican blend cheeses are often used in quesadillas and other Mexican dishes. Three Mexican cheeses are Oaxaca, Asadero, and Menonita.

Oaxaca cheese, or queso Oaxaca, is a white, semi-hard, low-fat cheese that originated in the state of Oaxaca in southern Mexico. It is similar to unaged Monterey Jack but has a texture akin to mozzarella or string cheese. The name "Oaxaca cheese" is derived from the place it was first made, similar to how "manchego cheese" and "gouda cheese" are named. The production process is intricate and involves stretching the cheese into long ribbons, which are then rolled up like a ball of yarn using the pasta filata method. Oaxaca cheese is widely used in Mexican cuisine, especially in quesadillas and empanadas, where it is melted and combined with other ingredients such as squash flowers.

Asadero cheese, or queso asadero, means "roastable" or "for grilling" in Spanish. It is a white, flat Mexican cheese made from a mixture of goat and cow's milk. The milk is combined with another mixture of milk and rennet, boiled for 30 minutes, churned, cooked again, and then flattened into flat, round shapes. Asadero is a mild cheese that melts well and is often eaten with bread or tortillas. It is similar to Oaxaca cheese in texture, but Oaxaca cheese is produced with a different method, making it moister.

Menonita cheese, or queso menonita, originates in the Mexican state of Chihuahua and is named after the Mennonite communities of Northern Mexico that first produced it. It is a soft, white cheese available in braids, balls, or rounds. Menonita cheese is good for melting and is similar to mild white Cheddar or Monterey Jack. It is used in a variety of Mexican dishes such as queso fundido (fondue-style melted cheese), choriqueso, quesadillas, chilaquiles, and chili con queso.

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