Patrick Oconnell
Mexican cuisine boasts a dazzling variety of cheeses, from soft, fresh cheeses to firm, aged cheeses, to creamy cheese spreads. There are between 20 and 40 different types of cheeses made in Mexico, with a few made in great volume such as Chihuahua and Oaxaca. However, most are purely regional in nature, with the least common of these in danger of disappearing.
| Characteristics | Values |
|---|---|
| Number of different types of Mexican cheese | Between 20 and 40 |
| Most common types | Queso Fresco, Chihuahua, Oaxaca, Manchego |
| Less common types | Queso Cotija, Queso de Bola de Ocosingo, Queso de Poro de Balancán, Queso Crema de Cuadro |
| Types that have applied for trademark protection | Queso Molido of Zacazonapan, Queso Ranchero de Cabra of Perote, Queso Molido y Añejo of Tepalcatepec |
| Texture | Soft, fresh, firm, aged, creamy |
| Colour | White, light yellow |
| Taste | Salty and non-salty varieties |
Explore related products
What You'll Learn
- Queso Fresco: a fresh, crumbly, white Mexican cheese, similar to feta
- Manchego: a popular Mexican cheese made with cow's milk, which is light yellow in colour and easy to shred and melt
- Chihuahua: one of the most common Mexican cheeses, made in great volume
- Oaxaca: a white string cheese that is quite soft and melts very easily, making it a popular choice for fillings
- Queso Cotija: a cheese from Michoacán that has been granted a collective trademark by the Mexican Institute of Industrial Property
Queso Fresco: a fresh, crumbly, white Mexican cheese, similar to feta
There are between 20 and 40 different types of Mexican cheeses, with a few made in great volume, such as Chihuahua and Oaxaca. However, most are purely regional in nature, with the least common in danger of disappearing.
Queso Fresco, which translates to 'fresh cheese', is one of the most common types of Mexican cheese. It is a fresh, crumbly, white Mexican cheese, similar to feta. It is traditionally made from raw cow's milk or a combination of goat's and cow's milk. It has both salty and non-salty varieties. Queso Fresco is often used as a topping for guacamole, appetisers and beans. It can also be used as a garnish, as stuffing, in sandwiches and on crackers, or as a flavour enhancer in soups and stews.
KFC Bowl: What's the Cheesy Secret?
You may want to see also
Manchego: a popular Mexican cheese made with cow's milk, which is light yellow in colour and easy to shred and melt
There are between 20 and 40 different types of Mexican cheeses, with a few made in great volume such as Chihuahua and Oaxaca. However, most are purely regional in nature, with the least common of these in danger of disappearing.
Manchego is a popular Mexican cheese made with cow's milk. It is light yellow in colour and easy to shred and melt. It is similar to a Spanish cheese of the same name, which is made with goat's milk. Manchego is a great snack on its own, or can be used as a Mexican quesadilla cheese.
Other popular Mexican cheeses include Queso Fresco, which translates to 'fresh cheese'. It is similar to feta in that it is a fresh, crumbly, and white Mexican cheese. It is often used as a topping for guacamole, appetizers and beans. Oaxaca cheese comes from the Oaxaca region. It’s a type of white string cheese that is quite soft. It melts very easily, making it a popular choice for fillings.
Cheese Choice: The Cuban Sub's Signature Ingredient
You may want to see also
Chihuahua: one of the most common Mexican cheeses, made in great volume
Chihuahua is one of the most common Mexican cheeses, made in great volume. It is one of only a few Mexican cheeses that are made in large quantities, with most being purely regional in nature. In fact, some of the least common Mexican cheeses are in danger of disappearing.
Chihuahua cheese is named after the Mexican state of Chihuahua, where it is produced. It is a soft, mild cheese with a slightly tangy flavour. It is often used as a melting cheese, making it a popular choice for dishes such as quesadillas, enchiladas and chilli relleno.
Chihuahua cheese is similar to Monterey Jack, a semi-hard cheese that originated in California. Both cheeses have a mild flavour and melt well, making them versatile ingredients in Mexican cuisine.
In addition to Chihuahua, other common Mexican cheeses include Queso Fresco and Oaxaca. Queso Fresco, which translates to "fresh cheese", is a white, soft and crumbly cheese that resembles feta. It is traditionally made with raw cow's milk or a combination of goat's and cow's milk. Oaxaca cheese, on the other hand, is a type of white string cheese that is quite soft and melts very easily. It is named after the Oaxaca region of Mexico and is often used as a filling in dishes such as enchiladas and chilli relleno.
Unraveling the Mystery of Babybel Blue Cheese's Origin
You may want to see also
Explore related products
Oaxaca: a white string cheese that is quite soft and melts very easily, making it a popular choice for fillings
There are between 20 and 40 different types of Mexican cheeses, with some made in great volume and others that are purely regional. One of the most common types is Queso Fresco, which means 'fresh cheese'. It's a white, soft and crumbly cheese, similar to feta, and is often used as a topping for guacamole, appetizers and beans.
Another popular Mexican cheese is Oaxaca, which comes from the Oaxaca region. It's a white string cheese that is quite soft and melts very easily, making it a popular choice for fillings. It's a type of queso, which is a Mexican cheese variety. Oaxaca cheese is often used in recipes such as Enchiladas Rojas and Chili Relleno. It's a versatile cheese that can be used in a variety of dishes, adding a creamy texture and a mild, slightly tangy flavour.
Oaxaca cheese is typically made from cow's milk, although some varieties may also include goat's milk. It has a slightly higher fat content than other Mexican cheeses, which contributes to its creamy texture and meltability. The cheese is formed into long strings, which gives it its characteristic appearance and texture.
When cooking with Oaxaca cheese, it's important to note that it has a relatively low melting point. This means that it can be easily overcooked or burnt if not handled properly. It's best to add it towards the end of the cooking process, allowing it to melt gently and evenly. This will ensure that your dishes have a smooth, creamy texture without any burnt or bitter flavours.
Overall, Oaxaca cheese is a delicious and versatile ingredient that can elevate a variety of Mexican dishes. Its soft texture, mild flavour, and excellent meltability make it a popular choice for fillings, toppings, and sauces.
Skyline Chili: What's the Cheesy Secret?
You may want to see also
Queso Cotija: a cheese from Michoacán that has been granted a collective trademark by the Mexican Institute of Industrial Property
Queso Cotija is a Mexican cheese that has been granted a collective trademark by the Mexican Institute of Industrial Property. It is one of only four cheeses to have received this protection, along with Queso de Bola de Ocosingo, Queso de Poro de Balancán, and Queso Crema de Cuadro. Queso Cotija is a cheese from the Michoacán region of Mexico and was granted its trademark in 2005.
Queso Cotija is a firm, aged cheese that is often used as a garnish or stuffing. It has a strong, salty flavour and a slightly crumbly texture. It is made from cow's milk and is usually aged for several months, giving it a sharp, pungent taste.
The cheese is named after the town of Cotija in the state of Michoacán, which is known for its dairy production. The town is home to many small cheese producers who make Queso Cotija using traditional methods. The cheese is often sold in local markets and is a popular ingredient in Mexican cuisine.
Queso Cotija is a versatile cheese that can be used in a variety of dishes. It is often crumbled or grated over tacos, enchiladas, and other Mexican dishes. It can also be melted and used as a dip or sauce. Some people also enjoy eating it on its own as a snack.
In addition to Queso Cotija, there are many other types of Mexican cheese, including Queso Fresco, Manchego, and Oaxaca. Queso Fresco is a soft, fresh cheese that is similar to feta. It is often used as a topping or garnish and has a salty flavour. Manchego is another popular cheese made with cow's milk. It is light yellow in colour and easy to shred and melt, making it a popular choice for quesadillas and other Mexican dishes. Oaxaca cheese, named after the region it comes from, is a type of white string cheese that is soft and melts easily. It is commonly used as a filling for enchiladas and other dishes.
The Perfect Cheese Pairings for Salami
You may want to see also
Frequently asked questions
Queso Fresco, Oaxaca, Chihuahua, Manchego, Queso Cotija, Queso de Bola de Ocosingo, Queso de Poro de Balancán, Queso Crema de Cuadro, Queso Molido, Queso Ranchero de Cabra, and Queso Molido y Añejo.
Queso Fresco means 'fresh cheese' in Spanish.
Queso Fresco is a white, soft, and crumbly cheese that resembles feta cheese. It is made from raw cow's milk or a combination of goat's and cow's milk. It has both salty and non-salty varieties.
Oaxaca cheese is a type of white string cheese that is quite soft and melts very easily. It is often used as a filling in Mexican dishes.
Manchego is a popular Mexican cheese made with cow's milk. It is light yellow in colour and easy to shred and melt. It can be enjoyed on its own as a snack or used in Mexican dishes such as quesadillas.
