Andy Montoya
Mexican cheeses are made from a variety of different milks, including cow's milk, goat's milk, and sheep's milk. Some cheeses, such as Chihuahua and panela, are mass-produced and made with pasteurized milk, while others are still made locally with raw milk. The type of milk used can affect the texture and flavour of the cheese, with some being softer and more flexible, while others are firmer and more crumbly.
| Characteristics | Values |
|---|---|
| Type of milk | Cow's milk |
| Goat's milk | |
| Pasteurised milk | |
| Raw milk |
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What You'll Learn
Queso fresco is made with a combination of cow and goat milk
The Mexican version of manchego cheese is made with cow's milk, rather than goat's milk, which is the case in Spain. It is light yellow and works well as an appetizer or snack. It is also easy to shred and melts well, making it a good choice for quesadillas.
Panela is another soft, white Mexican cheese that is commonly served on a snack tray or as part of an appetiser. It is made with skim milk, which makes it firmer and more flexible than queso fresco. It has a slightly rubbery texture, which makes it "squeak" a little when bitten into.
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Panela is made with skim milk
Most Mexican cheeses are made with cow's milk, but some are made with goat's milk or a combination of the two.
Panela is a soft, white Mexican cheese that is made with skim milk. It is firmer and more flexible than queso fresco, and has a slightly rubbery texture that makes it "squeak" a little when bitten into. It is often served as an appetizer or snack, and is great for soaking up other flavours. Panela is also mass-produced using pasteurised milk, but it is also made locally with raw milk.
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Cotija is a mild Mexican cheese
Cotija is a popular choice for a variety of dishes, often used as a topping or garnish. It is commonly used in tacos, enchiladas, tostadas, and soups. It can be bought in a block, which allows you to break or shave it into pieces of any size, or pre-grated.
Cotija is a white cheese, with a firm and dry texture. When it is younger, its texture is similar to feta: moist and crumbly. When it is aged for longer, it becomes sharper and firmer, more like Parmesan. It has a strong, salty flavour and is often used to add a bit of saltiness and tang to dishes.
Cotija is an artisan cheese, made by hand, so every cheese is unique. It usually comes in 28kg cylinders with a cream-coloured crust. It is a seasonal cheese produced by artisan cheese makers living high in the mountains.
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Oaxaca is an ultra-melty Mexican cheese
Mexican cheeses are usually made with cow's milk, but some are made with goat's milk or a combination of the two. For example, queso fresco is made with a combination of cow and goat milk, while panela is made with cow's milk.
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Manchego is made with cow's milk
Mexican cheese is not standardised by type, process or quality. Some Mexican cheeses are made with cow's milk, such as Manchego, which is light yellow in colour and easy to shred and melt. It is a popular choice for Mexican quesadillas. Other Mexican cheeses are made with a combination of cow and goat milk, such as queso fresco and queso panela.
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Frequently asked questions
Mexican cheese is typically made with cow's milk, but some varieties are made with goat's milk or a combination of the two.
Manchego, panela, and queso fresco are all made with cow's milk.
Yes, queso fresco is sometimes made with a combination of cow and goat milk.
Yes, some varieties of queso fresco and queso blanco can be made with either type of milk.
Yes, Chihuahua and panela are two examples of Mexican cheeses that are typically mass-produced using pasteurized milk.
