7 Mexican Cheeses You Should Know (2024)

FAQs

7 Mexican Cheeses You Should Know? ›

The two most popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and manchego.

The two most popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and manchego.

A delicious blend of Sargento^® Monterey Jack cheese, Sargento^® Cheddar Cheese, Sargento^® Queso Quesadilla Cheese and Asadero Cheese, Sargento^® 4 Cheese Mexican natural cheese adds smooth, creamy flavor to enchiladas, burritos, quesadillas, tacos and all your favorite Tex-Mex entrées.

Hailing from the town of the same name in Michoacan Mexico, cotija is another aged cheese with a stinky smell but is drier and more firm than queso añejo and tastes similar to where parmesan, romano, and feta converge.

Texture: Queso fresco tends to be softer and moister than cotija, which is drier and has a firm texture. Ingredients: Queso fresco can be made from either cow's milk or a combination of goat and cow milk, but cotija is generally only a cow's milk cheese.

Same page link. 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. Our Finely Shredded 3 Cheese Mexican Blend complements chili, quesadillas, tacos, and much more.

QUESO ENCHILADO

It's the spiciest cheese on my list, as it's rolled in paprika. It's an aged cheese, giving it a hard texture and a tangy taste. Añejo Enchilado is an even more aged version that packs an even more distinct flavor.

Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily. Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt.

Queso Blanco

Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It's softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.

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 Mexican cheese doesn't melt? ›

Panela Cheese: The Creamy and Fresh Delicacy

It has a soft, creamy texture and is often used in salads, as a stuffing for chiles, or grilled as a standalone dish. Panela cheese doesn't melt easily, making it ideal for grilling.

Queso Manchego

Mexican manchego cheese shares a name with a famous Spanish cheese that is made with goat's milk. The Mexican version, however, is most often made with cow's milk. It is light yellow and works deliciously plain as an appetizer or snack. Manchego cheese is also easy to shred and melts easily.

Cotija is often used as a "finishing" cheese in Mexican cuisine, crumbled or grated as a topping for burritos, soups, salads, beans, tostadas, or tacos, and Mexican elote (corn on the cob).

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

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.

What Is Elote? Elote, or Mexican corn on the cob, is a popular street food in Mexico (that's why it's also known as Mexican street corn). Corn on the cob is charred on the grill, slathered with butter and mayonnaise, and finished with salty Cotija cheese.

Two of the most common Mexican cheeses you probably heard are cotija and queso fresco. These two popular Mexican kinds of cheese have distinctive characters that they add to various Mexican dishes. Queso fresco and cotija cheese are the most common and are often compared to each other for multiple reasons.

Cotija, either crumbled or grated will be the most authentic. Alternates would be Añejo, Enchilado or Chihuahua. For additional richness, crema (a sour cream product) can be added. Other Mexican cheeses like panela, queso asadero and queso fresco do not have much in the way of flavor to effectively garnish a taco.

Cheeses: I love to use cotija cheese for tacos, but queso fresco or any Mexican blend will work. Fresh Veggies: Thinly slice some radish for an extra fresh crunch.