One of the joys of Mexican cuisine is its dazzling variety of cheeses. You may be familiar with queso fresco, but it is only one in a whole world of delicious cheeses – from soft, fresh cheeses, to firm, aged cheeses, to creamy cheese spreads. Mexican cheeses can be used in many different ways – as a garnish, as stuffing, in sandwiches and on crackers, or as a flavour enhancer in soups and stews.
So which Mexican cheeses should you try? Read our list of 10 popular Mexican cheeses below and you are sure to find one (or more!) to suit your tastes.
Queso fresco
Spanish for “fresh cheese”, this cheese is white, soft and crumbly, resembling feta cheese. Traditionally, it’s made of raw cow milk or a combination of goat milk and cow milk. It has both salty and non-salty varieties. Queso fresco is often used as a topping for guacamole, appetizers and beans. If you make our guacamole recipe, try sprinkling some queso fresco on top!
Queso añejo
“Añejo” means “old” in Spanish, and indeed, this is the aged version of queso fresco. It is firmer and drier than queso fresco but used in similar ways. It is also considered a good cheese for baking and grilling.
Queso panela
A smooth, white, slightly salty cheese, queso panela differs from queso fresco in the way it’s made, with skim milk. This makes it firmer and more flexible. It does not melt when heated, but it can be fried. Many people enjoy it plain as a snack, in a sandwich, or cut it up into a salad.
Queso manchego
Mexican queso manchego is similar to the original Spanish manchego, however, while Spanish manchego is made with sheep milk, the Mexican version is made with a combination of cow milkand goat milk. This light yellow cheese is similar to cheddar in flavour, and is great as a snack or an appetizer. It also melts well and can be used in dishes like quesadilla.
Requesón
Requesón is a soft cheese similar to ricotta or cottage cheese. This mild, non-salty cheese is often used as a filling for empanadas, enchiladas and gorditos, and can also be used as a spread.
Queso Oaxaca
Queso Oaxaca is named after the state of Oaxaca in Mexico, where it originated from, but today it is popular across Mexico. Queso oaxaca looks like string cheese, which is a result of the curdling process in its production which shapes it into strings. It’s soft and creamy, and melts well, which makes it perfect for dishes that require melted cheese like quesadillas and stuffed chilis. It is also used often as a garnish for tostadas, beans and soup.
Queso cotija
Queso cotija is an aged, hard, light yellow cheese with a dry, crumbly texture. Its consistency and sharp salty flavour resemble parmesan cheese. It is often sprinkled on salads, pasta, grilled corn, and beans.
Queso chihuahua
Queso chihuahua is also called queso menonita, after the people who first produced it – the Mennonite community in the Mexican state of Chihuahua. It’s a light yellow, aged, firm cheese with a strong taste similar to cheddar cheese. As it melts easily, it is commonly used as a filling for stuffed chilis and tamales. Another popular use for it is queso fundido – a melted cheese dip eaten with chips. Monterey Jack cheese is also a great substitution for this cheese, because of its flavour and meltability. It’s for this reason at Quesada we use a Cheddar and Jack cheese blend
Queso asadero
Queso asadero is Mexican cheese that’s great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.
Queso crema
The last cheese on this list is actually a cream. It is traditionally prepared with cow milk combined with additional cream. Its rich and smooth consistency makes it great as a spread, or a garnish for soups and tacos. It is also used in making desserts.
The next you visit a Mexican restaurant (or prepare a Mexican dish at home), make sure you try one of these cheeses!
FAQs
Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
What are the four cheeses in Mexican cheese? ›
Product Description. Everyone loves this Old El Paso blend of Monterey jack, Cheddar, Queso Quesadilla, and Asadero cheeses. These four savory cheeses come together for a fiesta in every bite. The gooey goodness is the perfect mix for your favorite Mexican and Southwestern recipes.
What 3 cheeses are in Mexican blend? ›
Organic Valley Shredded Mexican Blend is made from organic Cheddar, Colby, and Monterey Jack, so look no further if you're on a quest to make cheesy organic nachos.
What is the difference between Oaxaca and Chihuahua cheese? ›
Outside Mexico
Oaxaca cheese is often confused with asadero (queso asadero), a cheese produced in the northern state of Chihuahua. They are similar in texture, but they are produced with different methods, making Oaxaca cheese moister.
What Mexican cheese doesn't melt? ›
Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt. Queso fresco is a fresh cheese like feta with a moderately tangy flavor and a texture that crumbles easily but won't melt.
What type of cheese is queso? ›
Queso Blanco: This “white cheese” dip is made from white melting cheeses like Monterey Jack, often blended with milk, cream, or sour cream. It's known for its mild flavor and creamy texture.
What is the dry Mexican cheese called? ›
Queso cotija is an aged, hard, light yellow cheese with a dry, crumbly texture. Its consistency and sharp salty flavour resemble parmesan cheese. It is often sprinkled on salads, pasta, grilled corn, and beans. Queso asadero is Mexican cheese that's great for melting.
What's the best cheese for tacos? ›
A mild cheese that melts easily, such as queso asadero, queso de Oaxaca, or queso menonita, is best for this application. Cheese taco shells: Melt cheddar cheese on a baking sheet until it forms a disk, then shape it into a hard taco shell shape. You can also use a Mexican cheese blend to make cheese taco shells.
What is the best shredded cheese to melt? ›
What is the best melting cheese? Cheeses with more moisture and lower melting points - cheddar is one of the most popular choices, but Swiss and Gruyère are also terrific options. Which melts better, mild or sharp cheddar? Mild cheddar melts more smoothly than sharper (more aged) cheddar.
What is the best Mexican cheese brand? ›
Cacique ® is the #1 Brand of Hispanic Cheeses, Chorizos, and Cremas. For over 50 years Cacique ® has remained a family-owned company dedicated to producing the highest-quality authentic products.
Cotija is a type of cheese made from cow's milk named after the town of the same name in Mexico. Cotija is white in color, firm and crumbly – like that of a Parmesan cheese. It has saltiness brought by aging. Traditionally, the aging process of a cotija cheese can last from 3 to 12 months.
What is the white shredded Mexican cheese called? ›
The white shredded cheese commonly used at Mexican restaurants is known as queso blanco. This cheese, which translates to "white cheese" in Spanish, is a popular choice for Mexican cuisine due to its mild flavor and excellent melting properties.
What is the melty Mexican cheese? ›
Queso Oaxaca is probably the most popular choice of cheese for melting. It has a stringy texture, not totally unlike mozzarella, and has a similar taste and texture.
What Mexican cheese is used in enchiladas? ›
Queso fresco comes from Jalisco, in the western part of Mexico. It has a mild, slightly tangy flavor and crumbles and shreds easily, making it makes a fantastic topping for Beef and Cheese Enchiladas or sweet-tangy Grilled Corn.
What cheese do Mexicans use for quesadillas? ›
Seek out a Mexican cheese, such as Oaxaca or chihuahua. Oaxaca is a stringy, semi-firm, cow's milk cheese with a mellow, buttery flavor that often comes in a rope or knotted shape. Chihuahua cheese is closer to cheddar with a mild, salty, slightly sour flavor.
What is the most famous cheese in Mexico? ›
QUESO FRESCO
QUESO FRESCO is probably Mexico's most famous cheese. It is also called Adobera cheese and originated in the Jalisco area of Mexico. They call it “adobero” for its likeness to adobe bricks. It is ivory in color, mild in taste, and firm and grainy in texture.
What's the difference between queso fresco and Cotija cheese? ›
Queso fresco is as the name implies — fresh. At most, it's aged a few days. Cotija, however, is aged 2-12 months, creating its signature texture and grate-friendly texture.
What is the hard Mexican cheese called? ›
Cotija. Cotija is a hard cow's milk cheese from the town of Cotija in the state of Michoacán, in western Mexico. It has a crumbly texture and salty flavor likened to feta, but it is also known as Mexico's Parmesan cheese.
