Mexican Cheese: Types And Their Unique Qualities

Mexican food is known for its vibrant flavours and colours, and cheese is a key ingredient in many traditional dishes. While there are dozens of varieties of Mexican cheeses, some of the most common include queso fresco, cotija, queso Oaxaca, queso panela, and queso Chihuahua. These cheeses vary in texture, taste, and meltability, and are used in everything from quesadillas and enchiladas to salads and soups. So, the next time you're whipping up a Mexican-inspired feast, be sure to choose the right cheese for your recipe!

Queso Fresco: a fresh, crumbly, white Mexican cheese with a salty or non-salty flavour

Queso Fresco, which translates to "fresh cheese", is a common type of Mexican cheese. It is a fresh, crumbly, and white cheese made from cow's milk or a combination of cow's and goat's milk. It is sold in small rectangular pieces and originates from Jalisco, in western Mexico. Queso Fresco has a mild, tangy flavour and is often used as a topping for dips like guacamole or grilled vegetables, or as a garnish for soups. It can also be used in bean dishes, enchiladas, and tacos.

Queso Fresco has a salty or non-salty flavour, depending on the batch. The salty version is often preferred as a topping because of its stronger taste. The non-salty version is milder and can be used in dishes where a more subtle cheese flavour is desired.

When substituting queso fresco, paneer with added salt, or a very mild feta cheese can be used. However, these cheeses may have a stronger flavour than queso fresco, so it is important to adjust the amount used accordingly.

Queso Fresco is a versatile and delicious addition to many Mexican dishes, adding a "cheese accent" that enhances the flavour and texture of the food. It is a key ingredient in authentic Mexican recipes and is widely used in Mexico.

Queso Añejo: the aged version of Queso Fresco, with a harder texture and sharper flavour

Queso Añejo is the aged version of the ever-popular Queso Fresco. Directly translating to "aged", the harder texture of this Mexican crumble cheese is a result of the ageing process, which also gives it a sharper flavour.

Añejo is a great topping for refried beans and salads, and can be baked and grilled. It is often crumbled on top of tacos, chilaquiles, and other dishes as a garnish. It does not melt when heated, and well-aged batches can become quite firm and salty, similar to ricotta salata or Parmesan.

Queso Añejo is a great alternative to feta or goat's cheese, and is delicious with egg dishes or as a garnish on chilled summer soups. It is also a good pairing with watermelon and mint, for a light appetizer or dessert.

Añejo is a versatile cheese, and its sharp, salty flavour makes it a great addition to many Mexican dishes.

Cotija: a dry, crumbly, sharp, salty, aged cow's milk cheese, similar to Parmesan

Cotija is a hard, dry, crumbly, and salty cheese made from cow's milk. It is produced in the town of Cotija in the Mexican state of Michoacán, in western Mexico. It is a popular variety of Mexican cheese, commonly used in several recipes, including enchiladas, tacos, beans, salads, and soups. Cotija is aged, giving it a sharp flavour, and it is similar to Parmesan cheese in taste and texture. It is also likened to feta cheese.

Cotija is a versatile cheese that can be crumbled or grated and used as a topping or garnish. It is a popular choice for the Mexican dish elote, or grilled corn on the cob. It is also commonly added to salads, soups, or beans. Cotija is a key ingredient in many authentic Mexican recipes, adding a salty flavour and a crumbly texture to dishes.

The cheese is named after its place of origin, the town of Cotija in Michoacán. This region is known for its cheese production, with Cotija cheese being one of the most used varieties in Mexico. Cotija is a popular choice for adding a salty, sharp flavour to dishes and is often compared to Parmesan cheese due to its similar characteristics.

When heated, Cotija becomes slightly softer, but it does not melt completely. This makes it ideal for sprinkling on top of dishes, adding a salty, crumbly texture. Its dry and crumbly nature, along with its sharp and salty flavour, make it a distinctive and popular ingredient in Mexican cuisine.

Cotija is an essential cheese in Mexican cooking, adding a unique flavour and texture to dishes. Its versatility and similarity to Parmesan cheese make it a popular choice for those seeking an authentic Mexican culinary experience.

Panela: a hard, smooth, salty cheese made with skim milk

Queso panela is a versatile Mexican cheese that is commonly used as a garnish or filling in its crumbled form. It is made with skim milk, which gives it a hard, smooth, and salty character. Panela is a fresh cheese, meaning it is not aged before being sold, and it is derived from the Greek word for basket cheese. It is often sold in a round shape, although it was traditionally moulded in baskets, which is why it is also known as basket cheese or queso canasta.

Panela is a popular choice for frying as it holds its shape and does not melt easily. This makes it a unique and exciting ingredient for dishes such as pan-fried cheese tacos or as a meat substitute in tacos. It can also be baked and served with chips as an appetizer. Its ability to absorb flavours makes it a versatile ingredient that can be used in a variety of dishes, including sandwiches and salads.

In terms of taste, panela is a mild, white cheese with a bland flavour as it is mostly unsalted. However, some versions are salty, giving it a distinct character. It is similar in texture to a firm ricotta or paneer cheese from India.

Panela is a common sight in Mexican grocery stores and supermarkets, often found alongside other Mexican cheeses such as queso fresco and cotija. It is an essential ingredient in many Mexican dishes, including enchiladas, tacos, nopal salads, and quesadillas.

Requesón: a mild, not salty, soft cheese similar to Italian ricotta or cottage cheese

Requesón is a soft, mild, non-salty cheese similar to Italian ricotta or cottage cheese. It is made with the whey from the cheese-making process, using the highest quality fresh and natural ingredients, grade A milk, and sea salt.

Requesón is a Mexican delicacy, and its soft texture means it can be spread easily. It is often used as a filling for enchiladas, empanadas, gorditas, and corn cakes. It can also be used as a spread or filling for sweet and savoury crepes or spicy Mexican lasagne. It is a versatile cheese that can be used in both sweet and savoury dishes and pairs wonderfully with fresh fruit such as berries.

Requesón is not a salty cheese, which makes it a good option for those who want a mild, fresh flavour instead of a sharper, aged variety. It is similar to cottage cheese in texture and taste, and its spreadable consistency makes it a popular choice for fillings and spreads.

Requesón is an excellent option for those looking for a soft, mild cheese to add to their Mexican-inspired dishes. Its versatility means it can be used in a variety of ways, from fillings to spreads, and its mild flavour means it can be paired with both sweet and savoury ingredients.

Frequently asked questions