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
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.
What is the difference between Oaxaca and queso fresco? ›
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 fresco is a fresh cheese like feta with a moderately tangy flavor and a texture that crumbles easily but won't melt.
What's the difference between queso fresco and Cotija cheese? ›
Queso Fresco vs Cotija (What is the difference)
Texture: Queso Fresco is much softer and more moist than cotija which has a drier, and more firm texture. Both cheeses are able to be sliced or crumbled. Taste: Due to the aging of the cotija is has a saltier flavor. Queso Fresco is incredibly mild and milky taste.
What are the four cheeses in Mexican blend? ›
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 kind of cheese is queso fresco? ›
Queso Fresco is a soft, fresh Mexican cheese traditionally made from raw cow milk or a combination of cow and goat milk. In the U.S., pasteurized versions are the most common.
Is Ranchero queso fresco crumbling cheese? ›
In traditional Mexican cuisine, Queso Fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It's a perfect stuffing cheese because of its soft yet compact consistency.
What is the best Mexican cheese for beans? ›
Queso Fresco and Queso Añejo
Since it is so naturally crumbly, queso fresco is often used sprinkled over beans or antojitos. Queso añejo “(old cheese”) is the aged version of this product. It is white and crumbly, just like its fresh version, and is most often used sprinkled over antojitos, beans, and salads.
Is it cojita or cotija? ›
Named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and mostly used as a topping or mixed into sauces.
Why not to eat queso fresco? ›
Queso fresco that has not been made properly can cause the disease listeriosis. Listeriosis is very bad for pregnant women and babies.
What is the crumbly Mexican cheese? ›
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.
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 cheese do most Mexican restaurants use? ›
Cotija cheese is one of the most used varieties in Mexico. You'll find it in several different recipes such as enchiladas, tacos, beans, salads, and soups. It's a white crumbly variety with a similar flavor and texture to feta.
What kind of cheese is Cacique? ›
Cacique® brand Queso Fresco is made from pure cow's milk and not aged more than a few days, giving it a “fresh” taste. Queso Fresco cheese was brought to Mexico from Burgos, Spain and has become a staple in authentic Mexican cuisine.
What kind of Mexican cheese for quesadillas? ›
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.
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 cheese is used in most Mexican dishes? ›
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.
What is the stinky Mexican cheese called? ›
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.
Does cotija cheese melt? ›
One of Mexico's most famous cheeses, cotija is a semi-hard, slightly aged cheese with the crumbly texture of parmesan but a stronger, saltier flavor. Try as you might, cotija cheese won't melt, so it's sprinkled or crumbled on everything from soups and salads to tacos and tostadas.
