Kamil Perry
Mexican restaurants use a variety of white cheeses, including Queso Blanco, Queso Fresco, Panela, Requesón, Cotija, and Chihuahua. While some of these cheeses, like Queso Fresco, are commonly used in Mexico, others, like American cheese, are not authentic but are used due to their similar taste and behaviour to Mexican cheeses. This cheese is often melted and served as a dip with tortilla chips, tortillas, and various Mexican dishes. It can also be used as a topping or filling in dishes like enchiladas, tacos, and quesadillas.
| Characteristics | Values |
|---|---|
| Cheese Type | Queso Fresco, Panela, Requesón, Cotija, Manchego, Oaxaca, Asadero, Chihuahua, Queso Blanco, Monterey Jack, Cheddar, Mozzarella, Pepper Jack, American Cheese |
| Texture | Crumbly, Smooth, Dry, Salty, Mild, Stringy, Tangy, Gooey, Chunky |
| Taste | Sour, Earthy, Buttery, Milky, Salty, Light, Sharp |
| Colour | White, Light Yellow |
| Melting Properties | Yes, No |
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What You'll Learn
Queso Oaxaca
Oaxaca is a member of the pasta filata cheese family. It is made by kneading the curd in very hot water and stretching it into thin strips. These strips are then cooled in salted water and cut into segments. These segments are packaged in a variety of ways, such as braiding them together to form a ball or selling them as rope segments or shredded cheese. The cheese is meant to be eaten fresh and within a couple of hours of opening. It is often shredded, peeled, and melted for various dishes, such as pizzas, quesadillas, birria tacos, empanadas, nachos, or even deep-fried to make crispy, gooey, mega-elastic cheese curds.
Oaxaca cheese is widely used in Mexican cuisine, especially in quesadillas and empanadas, where the cheese is melted, and other ingredients are added to the filling. It is also commonly used for cheese dips, nachos, chicken enchiladas, grilled cheese sandwiches, or soup. It pairs well with spicy Mexican foods and can also be enjoyed as a snack by itself or baked into a dish.
Some common substitutes for Oaxaca cheese include mozzarella, string cheese, queso asadero, Monterey Jack, and Muenster.
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Asadero
The cheese-making process for Asadero involves curdling milk, and traditionally, this was achieved using poisonous silverleaf nightshade berries instead of rennet. However, this practice is not common today, and most Asadero cheese is made with modern techniques and ingredients.
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Panela
The origin of the name "panela" is disputed. Some believe it comes from the Spanish word "pan", meaning bread, as the cheese is moulded in baskets, while others argue it is named after its resemblance to piloncillo, another name for unrefined whole cane sugar, which is also called panela in large parts of Mexico.
Making panela cheese at home is relatively simple and a great way to start making cheese, as it only requires a few ingredients and can be a fun and delicious experience.
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Cotija
While Cotija cheese is a popular choice for Mexican cuisine, it may not be easily accessible outside of Mexico. In such cases, Monterey Jack and Cheddar cheese can be used as substitutes as they have similar consistencies, textures, and tastes. Other Mexican cheeses with similar flavour profiles include Queso Asadero, Chihuahua, and Oaxaca.
In addition to Cotija cheese, there are several other types of white cheese commonly used in Mexican restaurants. Queso Fresco, which translates to "fresh cheese", is another popular variety that is similar to feta cheese in terms of texture and flavour. It comes in salty and non-salty versions and is often used as a topping for dips or appetizers. Queso Añejo is the aged version of Queso Fresco, with a sharper flavour and harder texture.
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Chihuahua
In the US, Chihuahua cheese can be purchased in some grocery stores, although it may be challenging to find outside of metropolitan areas. It is sometimes sold in pre-shredded bags, but it is also possible to buy a block of the cheese and shred it yourself, which some people believe improves the melting quality.
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Frequently asked questions
Mexican restaurants use a variety of white cheeses, including Queso Blanco, Queso Oaxaca, Asadero, Monterey Jack, Chihuahua, Panela, Requesón, Cotija, and Queso Fresco.
Queso Fresco is a type of Queso Blanco, but they are produced in different regions of Mexico and have slightly different production processes. Queso Blanco is made using acids like lemon or lime juice, whereas Queso Fresco uses rennet. Queso Blanco is often used in fried or grilled dishes as it doesn't melt completely when exposed to heat, while Queso Fresco is crumbly and used to top off soups, tacos, and salads.
Queso Oaxaca is likely the most popular choice of cheese for melting in Mexican restaurants. It has a stringy texture similar to mozzarella and a mild, earthy, and buttery flavour profile.
Oaxaca and Asadero cheese have similar appearances, but Asadero has a subtle tanginess that offers more dimension in flavour than Oaxaca cheese. Asadero is ideal for nachos, burritos, tacos, enchiladas, and quesadillas due to its excellent melting properties.
