Kamil Perry
Mexico is ranked 10th in the world for cheese production and eighth for consumption. The country produces between 20 and 40 different types of cheeses, with a few made in great volume, such as Chihuahua and Oaxaca. However, most Mexican cheeses are purely regional and produced by small farms that sell their products locally. Mexico's answer to ricotta cheese is requesón, which is very mild and similar to cottage cheese. Queso Oaxaca, or quesillo, is a type of string cheese from the state of Oaxaca in southern Mexico. It is creamy white and moderately soft, and is often used for quesadillas, stuffed chilis, or other dishes when melted cheese is desired. Cotija is an aged cheese with a strong salty flavour, making it an ideal topping for beans, salads, and other Mexican dishes.
| Characteristics | Values |
|---|---|
| Name | Queso fresco |
| Other names | Fresh cheese |
| Texture | Soft, moist, and crumbly |
| Taste | Salty and non-salty varieties |
| Production | Made with whole milk |
| Appearance | White |
| Packaging | Wrapped in a banana leaf or corn husk |
| Use | Sprinkled over antojitos and beans |
| Type | Aged and fresh |
| Origin | Jalisco |
| Substitutes | Queso blanco |
| Other names for Mexican cheese | Queso |
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What You'll Learn
- Queso Fresco: a fresh, soft, whole milk cheese, similar to feta
- Chihuahua Cheese: from the state of Chihuahua, similar to mild cheddar
- Requesón: a mild, soft cheese similar to Italian ricotta
- Queso Asadero: a melting cheese with a mild flavour, similar to queso Oaxaca
- Cotija: a salty, aged cheese from the town of Cotija in Michoacán
Queso Fresco: a fresh, soft, whole milk cheese, similar to feta
Mexico is known for its wide variety of cheeses, with between 20 and 40 different types of cheeses made in the country. One of the most popular varieties is Queso Fresco, a fresh, soft, whole milk cheese similar to feta.
Queso Fresco, or 'fresh cheese', is a staple in Mexican households and is often made at home. It is a mild, soft, and crumbly cheese with a slightly salty, tangy, and creamy flavour. It is usually made with raw cow's milk, but can also be made with a mixture of goat's and cow's milk. The cheese is formed by adding rennet and cultures to heated milk, allowing curds to form, which are then drained and pressed before being packaged for consumption.
Queso Fresco is a versatile ingredient in Mexican recipes and is commonly used as a topping or garnish on traditional dishes. It can be sprinkled over tacos, enchiladas, burritos, and salads, adding a cooling effect to spicier elements. Its crumbly texture means it can be easily broken apart and scattered over dishes.
The cheese is also used as a stuffing or filling in dishes such as chile rellenos, quesadillas, and tamales, as it does not melt when heated. Queso Fresco can be seasoned with herbs, spices, lemon, lime, or chilies, adding further flavour to Mexican dishes.
Due to its similarity to feta, Queso Fresco can be substituted with feta cheese in recipes. However, feta possesses a distinct tangier and saltier flavour profile due to being brined and aged. To use feta as a substitute, it can be rinsed with cold water first to mitigate its saltiness and tang, making it a closer match to the milder Queso Fresco.
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Chihuahua Cheese: from the state of Chihuahua, similar to mild cheddar
Mexico boasts a wide variety of cheeses, with between 20 and 40 different types produced in the country. One of the most well-known Mexican cheeses is Chihuahua cheese, named after the state of Chihuahua. Also known as queso menonita, Chihuahua cheese was first produced by Mennonite farmers. It has a flavour similar to mild cheddar or Monterey Jack, and can be used as a filling for tamales and chiles rellenos. When aged, Chihuahua cheese takes on a more sour flavour profile.
Chihuahua cheese is a firm, light yellow, aged cheese that is often used in combination with other cheeses. It is a good substitute for cheddar in authentic Mexican dishes. Chihuahua cheese is also one of the few Mexican cheeses that have become mass-produced, and it is made with pasteurized milk.
Chihuahua cheese is an excellent melting cheese, making it a popular choice for dishes such as quesadillas, chips and dip, and restaurant-style queso dip. It pairs well with other cheeses like Monterey Jack, Oaxaca, and Asadero cheese.
Chihuahua cheese is a versatile and popular Mexican cheese that can be used in a variety of dishes, contributing to its reputation as one of Mexico's most well-known cheeses.
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Requesón: a mild, soft cheese similar to Italian ricotta
Mexico boasts a wide variety of cheeses, with between 20 and 40 different types made in the country. While some are mass-produced, such as Chihuahua and Oaxaca cheese, most are purely regional and produced by small farms that sell their products locally.
One of the most well-known Mexican cheeses is Requesón, a mild, soft cheese similar to Italian ricotta. Unlike most cheeses, which are made with curds, Requesón is made with whey. It is so soft that it can be easily spread, and it is often used as a filling for enchiladas, empanadas, and gorditas (corn cakes stuffed with different types of filling). In markets, Requesón is typically sold wrapped in a fresh corn leaf.
Requesón is a versatile cheese that can be used in a variety of dishes. Its mild flavour and soft texture make it a popular choice for fillings and spreads. It can also be used as a topping or enjoyed on its own as a snack.
While Requesón is one of the most iconic Mexican cheeses, there are many other varieties that are popular and widely used in Mexico. These include Queso Fresco, a fresh, soft, and crumbly cheese similar to feta; Cotija, a salty and crumbly aged cheese; and Queso Oaxaca, a creamy and mild-flavoured string cheese that melts easily, making it ideal for quesadillas and chiles rellenos.
Each type of Mexican cheese has its own unique charm and can add a delicious savoury dimension to tacos, enchiladas, and other Mexican dishes.
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Queso Asadero: a melting cheese with a mild flavour, similar to queso Oaxaca
Mexico is known for its wide variety of cheeses, with between 20 and 40 different types of cheeses made in the country. One of these is Queso Asadero, a melting cheese with a mild flavour, similar to queso Oaxaca.
Queso Asadero is a semi-hard, Hispanic cheese that is produced and consumed throughout the state of Chihuahua, Mexico. It is a fresh, whole cow's milk cheese with a plastic texture and a mild flavour. Asadero is known for its melty consistency when warmed, making it a versatile cheese for cooking. It is commonly used in quesadillas, enchiladas, tacos, nachos, and burritos, or shredded and sprinkled over salads and other Mexican dishes.
Asadero is an artisanal cheese, made by acidifying fresh milk with the addition of lactic acid or lactic cultures until it reaches an acidity of 35°D. This process gives the cheese its characteristic acidity, with a pH between 5.0 and 5.5, causing it to melt at temperatures above 60°C. This is a key difference between Asadero and Oaxaca cheese, as Oaxaca uses hot water to melt the pasta, while Asadero is melted in its own lactoserum.
Asadero is a popular cheese in Mexico and is one of the few Mexican cheeses that has been granted a collective trademark by the Mexican Institute of Industrial Property, along with Queso Cotija, Queso de Bola de Ocosingo, and Queso Crema de Cuadro.
In terms of flavour and texture, Asadero is similar to Monterey Jack and Cheddar and can be used interchangeably with these cheeses in recipes. It is often used in Mexican cheese blends, as its melting properties create a creamy texture that complements the other cheeses in the blend.
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Cotija: a salty, aged cheese from the town of Cotija in Michoacán
Mexico is known for its wide variety of cheeses, ranging from fresh to aged, smooth and creamy to dry and crumbly. One of the most well-known and distinctive Mexican cheeses is Cotija, a salty, aged cheese named after the town of Cotija in the state of Michoacán.
Cotija cheese is made from cow's milk and has a strong, salty flavour similar to feta or Parmesan. It is often used as a topping for beans, salads, antojitos, and other Mexican dishes, such as elote (grilled corn). At room temperature or colder, Cotija is dry and crumbly, but it softens slightly when warmed. This versatile cheese can add a savoury, salty kick to a variety of dishes.
Cotija is one of the most commonly used cheeses in Mexico, featuring in recipes for enchiladas, tacos, beans, salads, and soups. It is a key ingredient in authentic Mexican cuisine and is widely used in both traditional and modern dishes. Its salty, tangy flavour and crumbly texture make it a popular choice for sprinkling over foods, adding a burst of flavour and texture.
The town of Cotija in Michoacán, Mexico, is renowned for its cheese production. The region has a long history of cheesemaking, dating back to colonial times when European and indigenous tastes blended to create unique Mexican cheese varieties. Cotija cheese has become a staple in Mexican cuisine and is now also enjoyed in other parts of the world, with its distinctive flavour and versatility making it a popular choice for chefs and home cooks alike.
In summary, Cotija cheese, originating from the town of Cotija in Michoacán, is a salty, aged cheese that plays a significant role in Mexican cuisine. Its versatility, distinctive flavour, and texture make it a popular ingredient in a wide range of dishes, both traditional and modern. Cotija is a true testament to Mexico's rich cheesemaking heritage and cultural fusion, beloved by cheese enthusiasts around the globe.
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Frequently asked questions
Some of the most popular Mexican cheeses include Queso Fresco, Cotija, Panela, Requesón, and Oaxaca.
Queso Fresco is a soft, moist, and crumbly cheese, similar to feta. It is often sold wrapped in a banana leaf or corn husk and is perfect for sprinkling over snacks, beans, and antojitos.
Cotija is a salty, aged cheese named after the town of Cotija in the state of Michoacán. It is often sprinkled on top of dishes like beans, salads, and grilled corn.
Oaxaca cheese, also known as quesillo, is a type of string cheese from the Oaxaca region. It is creamy, mildly flavored, and melts easily, making it ideal for quesadillas, chiles rellenos, and garnishes.
Requesón is Mexico's version of ricotta cheese. It is mild, spreadable, and similar to cottage cheese. It is commonly used as a filling for enchiladas, empanadas, and gorditas.
