Guide To Mexican Cheese

Queso Fresco: Translates to "fresh cheese". With its crumbly texture and slightly acidic flavor it can be crumbled atop beans, salads or even rice dishes or used to stuff chiles or for quesadillas.. Queso Fresco is probably the most common Mexican cheese found in Mexico as well as the U.S In some regional areas of Mexico the cheese curds are still ground on a metate then hand pressed into round molds.
Substitute: Mild Feta Cheese

Requeson: A "Hispanic Ricotta" style cheese. Use in any recipe that calls for ricotta from salads and even desserts. Requeson is a lower-fat cheese.

Substitute:  Ricotta

Crema: Not really a cheese but a dairy staple in Mexican cuisine. Crema is a heavy cream similar in taste to creme fraiche (which is a good substitute but best to just make your own).  Thicker versions of crema are used as additions to sauces and the thinner crema is used as a topping for tostadas, tacos and enchiladas.

Substitute:  Creme Fraiche,  Sour cream (thinned) OR Make your own

Anejo: Translated "anjeo" means aged.  Anejo cheese is dry and gratable or can be crumbled then used on tacos, salads or any dish where you want to add a zesty flavor..

Substitute: Romano

Asadero: The traditional use for this mild, chewy cheese is a filling for chiles rellenos and a popular Mexican dish called chile con queso. In Qaxaca trompillos (wild berries) are used in the cheese making process and this imparts a distinctive flavor not found in Northern Mexico or in the U.S. versions.

Substitutes: Teleme, Muenster, Jack, Fontina

Chihuahua: Brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged. Good versions are hard to find the U.S. so you may prefer to substitute with a Muenster or medium Cheddar. Chihuahua cheese is used for melting in chiles rellenos and a Mexican fondue called queso fundido

Substitute:  Jack or mild Cheddar

Oaxaca: Long ribbons of cheese are rolled up to form a ball to make this traditional mozzarella-like cheese. The balls of cheese are used shredded to top tostadas and little appetizers (antojitos) or may be sliced and added to quesadillas or chile rellenos. Look for a spicy versions too which is flavored with cherry

Substitute: Mozzarella or Armenian String Cheese

Chontaleno and Chontaleno Ahumado, dry, grating cheeses, ahumado refers to a smoked.version

Substitute: Parmesan

Cotija: A dry grating cheese similar to Parmesan. The aged version is referred to as "anejo". Both are used crumbed or grated

Substitute:  Parmesan

Enchilado - A version of Cotija Anejo coated with chile used for it's spicy flavor as well as for color.

Substitute: Feta

Manchego: A Spanish sheep's milk cheese traditionally sliced and served wtih membrillo (quince paste). Manchego adds a nice salty, nutty flavor to dishes

Substitute: Pecornio Roman

Queso Criollo: One of the few Mexican "yellow" cheeses very similar to Munster which is a good substitute. This is a gratable cheese

Substitute: Munster

Queso Seco para Freir - A dry, aged cheese used on crispy quesadillas or grated onto beans or other Mexican dishes. This cheese can also be fried (queso frito).

Substitute: Parmesan