Randy Chandler
Mexican cuisine is known for its vibrant flavours and colours, and cheese is an integral part of many traditional dishes. From quesadillas to enchiladas, and chiles rellenos to elote, Mexican cheese adds a delicious creamy, salty or sharp kick to many dishes. So, what kinds of cheese do Mexicans like?
| Characteristics | Values |
|---|---|
| Texture | Dry and crumbly |
| Flavour | Salty |
| Similarity to other cheeses | Parmesan |
| Colour | Light yellow |
| Type of milk used | Cow, goat, or a combination of both |
| Names | Queso añejo, Queso fresco, Cotija, Panela, Requesón, Asadero, Chihuahua, Oaxaca, Manchego |
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What You'll Learn
- Queso Oaxaca is a ball of white string cheese, similar to mozzarella
- Queso Añejo is aged queso fresco with a harder, drier texture, often served on enchiladas
- Cotija is a salty, crumbly, aged cheese, named for the town of Cotija in Michoacán
- Panela is a hard, smooth, salty cheese, made with skim milk
- Requesón is a soft Mexican ricotta with a mild flavour, similar to cottage cheese
Queso Oaxaca is a ball of white string cheese, similar to mozzarella
Queso Oaxaca, also known as quesillo, is a ball of white string cheese, similar to mozzarella. It is named after the state of Oaxaca in Mexico, where it originated, but today it is popular across the country. The cheese is made through a curdling process that shapes it into strings, which are then wound into a ball. This process gives it a soft and creamy texture, making it ideal for melting and stuffing into quesadillas or chiles rellenos. It can also be shredded and used as a garnish on soups, tostadas and beans.
Oaxaca is just one of many Mexican cheeses that have become integral to the country's cuisine, despite cheese not being a part of Mexico's pre-colonial history. In fact, cows and goats—and their milk products—were unknown in Mexico before the arrival of Europeans. Queso Oaxaca is similar in flavour to Monterey Jack and Cheddar, which can be used as substitutes if the former is unavailable.
Other Mexican cheeses include queso fresco, a crumbly, mild, and fresh cheese; queso panela, a soft, white cheese that holds its shape when heated; and queso cotija, a salty, aged cheese similar to Parmesan. There is also requesón, a soft cheese similar to ricotta or cottage cheese; and queso asadero, a creamy, smooth, semi-soft white cheese that melts well and is often used in quesadillas and other melted cheese dishes.
While the Spanish word "queso" means cheese, Mexican cheeses are distinct from their European counterparts. For example, manchego cheese in Mexico is typically made with cow's or goat's milk, whereas in Spain, it is made with sheep's milk. Mexican cheeses are worth seeking out, as they offer a rich variety of flavours and textures that can elevate any Mexican-inspired dish.
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Queso Añejo is aged queso fresco with a harder, drier texture, often served on enchiladas
Queso Añejo is a Mexican cheese that is often served on enchiladas. It is a harder, drier variation of queso fresco, a crumbly, white Mexican cheese similar to feta. Queso fresco is one of the most common types of Mexican cheeses and is used in many authentic recipes. It is made with cow's milk, goat milk, or a combination of the two, and has a mild, slightly tangy flavor. It is often used as a topping due to its crumbly nature, fortifying stuffed dishes like chile rellenos or adding texture to quesadillas.
Queso Añejo, on the other hand, is the aged version of queso fresco. It is also known as "old cheese" and has a harder, drier texture. It is often sold pre-grated, similar to Parmesan, and is usually served crumbled on top of enchiladas. Well-aged batches of queso añejo can become quite firm and salty. It does not melt when heated, which makes it a good topping for dishes that require a cheesy crunch.
In addition to enchiladas, queso añejo is commonly sprinkled on antojitos, beans, and salads. It is a versatile cheese that can add a salty, savory element to various Mexican dishes. The aging process gives it a more intense flavor and drier texture compared to its fresher counterpart, queso fresco.
Both queso fresco and queso añejo are essential cheeses in Mexican cuisine, each with its unique characteristics and culinary applications. Queso fresco is excellent for adding texture and a milky flavor to dishes, while queso añejo provides a salty, aged flavor and a harder texture.
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Cotija is a salty, crumbly, aged cheese, named for the town of Cotija in Michoacán
Cotija is a key ingredient in many authentic Mexican recipes. Its sharp, salty flavour and crumbly texture make it a great addition to a variety of dishes. It is often used as a topping, adding a salty kick to dishes like elote (grilled street corn), salads, soups, and beans. Cotija's versatility extends beyond toppings, as it can also be used in recipes that call for melted cheese, such as quesadillas or chiles rellenos.
The town of Cotija in Michoacán lends its name to this beloved Mexican cheese. The cheese is a source of pride for the town, and its reputation extends beyond the borders of Mexico. Cotija cheese is recognised and enjoyed by cheese connoisseurs worldwide. Its unique flavour and texture make it a popular choice for those seeking a tasty and versatile cheese.
Cotija is an aged cheese, and its ageing process contributes to its distinct characteristics. During ageing, the cheese develops a harder, drier texture and a more intense flavour. This process transforms the cheese into a salty, crumbly delight, perfect for sprinkling on various dishes. The ageing process also enhances the cheese's versatility, making it suitable for both cold and warm dishes.
In summary, Cotija is a beloved Mexican cheese with a strong, salty flavour and a dry, crumbly texture. Named after the town of Cotija in Michoacán, it has become an integral part of Mexican cuisine, adding a burst of flavour to a variety of dishes. Its similarity to Parmesan cheese makes it a popular alternative, and its ageing process enhances its unique characteristics. Cotija is a true testament to the richness and diversity of Mexican cuisine.
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Panela is a hard, smooth, salty cheese, made with skim milk
Mexican cuisine features a wide variety of cheeses, including Queso Fresco, Oaxaca, Cotija, Manchego, and Panela. Panela is a hard, smooth, and salty cheese made with skim milk. This sets it apart from other Mexican cheeses like Queso Fresco, which is made with whole milk, giving it a softer texture and less flexibility.
Panela's texture is similar to rubber, and it is known for its unique "squeak" when bitten into. This characteristic sets it apart from other cheeses and adds to its appeal. Unlike other cheeses, Panela does not melt when heated, but it can be fried, making it a versatile option for various dishes. Its ability to retain its shape when heated makes it a popular choice for frying, as it develops a crispy exterior while remaining intact.
Panela is often enjoyed as a snack on its own or added to sandwiches and salads. Its salty flavour and firm texture make it a tasty topping or garnish, enhancing the flavour and texture of various Mexican dishes. The cheese's versatility extends to its ability to complement both hot and cold dishes, making it a popular choice for chefs and food enthusiasts.
One variety of Panela cheese is Queso Canasta, or basket cheese, named for the rustic baskets in which it is sometimes packed in Mexican markets. This variety of Panela is a soft, crumbly cheese that transforms into a creamy texture when heated, making it perfect for sprinkling on hot foods like refried beans or enchiladas. Its versatility extends to its use in cold dishes, where it can be sprinkled on salads or other room-temperature foods.
Overall, Panela is a beloved Mexican cheese that stands out for its unique texture, flavour, and versatility. Its production with skim milk gives it a distinct character, making it a popular choice for those seeking a salty, hard cheese that adds a crunchy element to various dishes.
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Requesón is a soft Mexican ricotta with a mild flavour, similar to cottage cheese
Requesón is a soft Mexican cheese with a mild flavour and a texture similar to Italian ricotta or cottage cheese. It is made with whey from the cheese-making process, rather than curds, which gives it its distinctive texture. Requesón is a versatile cheese that can be used in a variety of dishes.
One of the most popular ways to use Requesón is as a filling for empanadas, enchiladas, and gorditas. Its soft and creamy texture makes it ideal for these types of dishes, as it adds a delicious creaminess without being too overpowering. Requesón can also be used as a spread, adding a rich and indulgent touch to sandwiches, crackers, or toast.
For those with a sweet tooth, Requesón can also be used in desserts. Its mild flavour makes it a perfect base for sweet dishes, such as cheesecakes or sweet pies. Its texture also lends itself well to baking, adding a creamy and fluffy element to cakes, pastries, and other baked goods.
In addition to its culinary uses, Requesón can also be enjoyed on its own as a snack. Its mild flavour and soft texture make it a perfect option for those who want a light and refreshing bite. It can be paired with fruits, honey, or nuts to create a delicious and nutritious snack.
Requesón is a versatile and delicious cheese that has become a staple in Mexican cuisine. Its mild flavour and soft texture make it a perfect addition to both savoury and sweet dishes, as well as a snack on its own.
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Frequently asked questions
Some popular Mexican cheeses include Queso Oaxaca, Cotija, Panela, and Manchego.
Mexican dishes that use cheese include quesadillas, chiles rellenos, enchiladas, tostadas, and gorditas.
If you don't have access to Mexican cheese, you can substitute it with Monterey Jack or Cheddar as they have similar consistencies, textures, and tastes.
Mexican cheese is typically made with cow's milk or goat's milk.
