Cheeses of Mexico

Guide to Mexican Cheese and Substitutes

Apr 18, 2007

Many Mexican recipes use local cheeses from the region, but not all of them are available in every grocery store. Here's an easy guide to Mexico's cheese and substitutes.

Crema- This creamy topping is great on everything from tlayudas to nachos. Not quite a cheese, but necessary in any list of Mexican dairy products.

Fresh cheeses

Panela- Also know as “queso de canasta” because it retains an imprint from the basket it’s made it. A derivative of Greek basket cheese with is great sprinkled over tacos or nachos.

Queso blanco- This is a soft, meltable cheese. It is made differently in different regions of Mexico. Smaller cheese artisans will use lime juice to coagulate the cheese giving it a crisp citrus flavor, but most large producers use rennet.

Queso fresco- This soft mild cheese can be crumbled over just about any Mexican dish to add a little more flavor.

Requeson- This ricotta-like cheese is used for fillings for enchiladas, or cheese dips and spreads.

Soft and semi-soft cheeses

Anejo- This cheese is an aged version of queso fresco. It can be grated or crumbled over just about any Mexican dish for a stronger flavor than queso fresco or even stirred into guacamole.

Asadero (queso quesadilla)- Called queso quesadilla for its common usage in quesadillas. Easily melts and have a mild flavor which is why it is used for Mexican fondue.

Chihuahua- This cheese is a great melting cheese used in Mexican fondue as well as the fried cheese dish, queso frito. It is commonly sold in the United States, but it can be substituted for in a pinch.

Queso Oaxaca (quesillo)- Quesillo is the most popular cheese for making quesadillas and especially the Oaxacan tlayuda. A soft stringy cheese that is needed and wound into balls in a similar fashion to mozzarella.

Firm and semi firm cheeses

Cotija- This is a sharp, aged goats milk cheese similar to Pecorino Romano. “The Parmesan of Mexico” is used grated over beans or salads.

Enchilado- The name translates to “flavored with chili” and is a anejo cheese aged with paprika or a mild chili powder. Typically served as a snack with a michelada or tequila.

Manchego- This cheese has a mild, slightly nutty flavor. Originally from La Mancha region of Spain, the cheese can be served with fruit or used on sandwiches like pambazos or cemitas.

Queso Chiapas- An aged crumbly cheese that is typically served over beans or salads. Depending on the producer, this cheese can have a slightly “sour” taste.

Queso Criollo- This yellow Mexican cheese is very similar to Muenster. Originating in the region around Taxco, Guerrero, it can be grated or melted into most Mexican dishes.

The copyright of the article Cheeses of Mexico in Mexican Food is owned by Timothy Dzurilla. Permission to republish Cheeses of Mexico in print or online must be granted by the author in writing.