A Gringo's Guide to Mexican Cheeses

 

      Of course we have all used Mexican cheese at one time or another, but most times it is the bagged variety of Kraft (or whoever) Mexican Blend.  At small Mexican markets and some of the better volume groceries (Meijers, HEB, Walmart) you can find the small wheels of authentic types, some even shredded.  Since buying our Texas property we have learned much about this variety of cheeses, how they compare to American versions, and their best uses according to our preferences.  

      Most of the most popular varieties are fresh cheeses, such as queso fresco, panela, and asadero. The two most popular aged cheeses are Cotija and Chihuahua.  Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and Manchego.

Oaxaca

Known as quesillo in Oaxaca and referred to as queso Oaxaqueño or queso Oaxaca in the rest of Mexico, this white, semi-hard cheese from Oaxaca is similar in flavor to unaged Monterey Jack.  It is notable for its texture; it's sold as rolled up balls of flat ropes that pull apart like string cheese, much like Mozzarella.  We use it often as it melts well and has a smooth texture.  This is one of our favorites.   

Manchego

This delicious cheese was introduced to Mexico from Spain. In Mexico, it's made with a mixture of cow and goat milk rather than sheep milk. We've used it on Toast with Prosciutto and Manchego.

Queso Fresco

This soft white cheese is a fresh cheese made with cow's milk, goat milk, or a combination of the two. It is sold in small rectangular pieces similar in size to adobo bricks, which is why it is also known as adobera. 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 Enchiladas or Grilled Corn.

Queso Anejo

Queso añejo is the aged version of queso fresco. It does not melt when heated, Well-aged batches can become quite firm and salty (similar to ricotta salata or even Parmesan). It is an excellent garnish when crumbled on top of tacos, salads or other dishes.

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. Try this popular cheese atop dishes such as Chilaquiles, salads, pasta, or Spicy black Bean Dip. 

Asadero

Also known as queso quesadilla, Asadero cheese is great for melting. Try it with Hatch Chiles Rellenos and in this delectably melty grilled sandwich. 

Chihuahua

Queso Chihuahua has nothing to do with the dog – rather it originated in the state of Chihuahua. It’s sometimes referred to as “Queso Menonita” as the Mennonite communities in the area were the first to produce it. It’s aged, firm, and yellow and is often compared to cheddar. It’s a Mexican melting cheese and is used most in cheese dips. We love it in Hatch Green Chile Cheese Dip.

Queso Crema

This cheese is technically a cream. Queso Crema or Queso Doble Crema (Mexican Crema) which translates as “cream cheese.”. It’s used as a dressing for spreading or drizzle and is very smooth, rich, and creamy.  Very much like watered down sour cream. 

      We have in one form or another used all of the cheeses, some we like, some not so much.  It all comes with time.  Oaxaca, Cotija, Queso Fresco, and Chihuahua are our favorites.  Of course, when get back to NW Michigan it's usually the 'Mexican Mix" blend for us.  We never freeze these.  We enjoy them fresh all of the time.  

"Age is of no importance unless you're a cheese"

Billy Burke