Bushra Griffith
Mexican cuisine boasts a wide variety of cheeses, including several white varieties. Queso fresco, which translates as 'fresh cheese', is one of the most common types of Mexican cheese. It is similar to feta in that it is fresh, crumbly, and white, and comes in both salty and non-salty versions. Queso asadero or queso quesadilla is another white Mexican cheese that is creamy, smooth, and semi-soft, melting beautifully. Queso doble crema, or 'double cream cheese', is a very soft white cheese made with additional cream. Cotija is a hard cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It has a crumbly texture and a salty flavour, and is often likened to feta or Parmesan cheese. Quesillo, or queso Oaxaqueño, is a white, semi-hard cheese from Oaxaca, similar in flavour to unaged Monterey Jack. Panela is a hard, smooth, and salty cheese made with skim milk, giving it a different texture and flexibility from queso fresco.
| Characteristics | Values |
|---|---|
| Name | Queso asadero, Queso quesadilla, Queso doble crema, Queso fresco, Queso añejo, Panela, Cotija, Quesillo, Queso Oaxaqueño, Queso Oaxaca |
| Texture | Semi-soft, soft, very soft, crumbly, hard, semi-hard |
| Taste | Salty, sharp, creamy |
| Melting properties | Melts beautifully, doesn't melt |
| Uses | Quesadillas, pizzas, cheese-topped baked dishes, spreading, dessert-making, grilled street corn, salads, soups, beans, snacks, sandwiches, dips, refried beans, enchiladas, chilaquiles, corn salad |
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Queso asadero or queso quesadilla
In summary, queso asadero or queso quesadilla is a versatile, semi-soft white Mexican cheese that melts well and is used in a variety of dishes, from quesadillas to pizzas to cheese-topped baked dishes. It is similar to other white Mexican cheeses such as queso fresco, queso doble crema, panela, queso añejo, cotija, and quesillo, each of which has its own unique characteristics in terms of texture, flavour, and melting properties.
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Queso doble crema
This cheese is a great option for those who enjoy a rich and indulgent cheese experience. It is perfect for spreading on crackers, bread, or even fruit. It can also be used as a filling for pastries or other baked goods.
In addition to its use in desserts, queso doble crema can also be enjoyed as a savoury snack. It pairs well with sweet and salty flavours, making it a versatile option for cheese plates or charcuterie boards.
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Panela
There are many types of Mexican white cheese, including Queso Asadero or Queso Quesadilla, Queso Doble Crema, Queso Fresco, Queso Añejo, Cotija, and Panela.
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Queso fresco
Queso Añejo is the aged version of Queso Fresco. 'Añejo' means 'aged' in Spanish. It is much harder than its fresh counterpart but equally as crumbly. Because it has been aged, it has a sharp flavour. It is a Mexican crumble cheese that goes well on top of refried beans and salads.
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Cotija
The town of Cotija is known for its cheese production and has a rich history dating back to the 16th century. The cheese is made using traditional methods that have been passed down through generations. It is a source of pride for the local community and is an important part of the region's culture and cuisine.
In addition to its culinary uses, Cotija cheese is also used in traditional Mexican medicine. It is believed to have healing properties and is sometimes used to treat digestive issues or to boost the immune system. Overall, Cotija is a delicious and versatile Mexican cheese with a rich history and cultural significance.
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Frequently asked questions
Some Mexican white cheeses include Queso Fresco, Queso Añejo, Panela, Cotija, and Queso Doble Crema.
Queso Fresco is one of the most common types of Mexican cheese. It is a fresh, crumbly, and white Mexican cheese similar to feta. It is often used as a topping for dips or appetizers.
Panela is a hard, smooth, and salty Mexican cheese variety made with skim milk. It is different from Queso Fresco in both texture and flexibility as it cannot be crumbled, but it is very easy to cut into.
Cotija is a hard cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It has a crumbly texture and a salty flavor similar to feta, and it is also known as Mexico's Parmesan cheese.
