Guide to Mexican Cheeses (Queso)
Our guide includes most of the commonly found Mexican cheeses as well as other Hispanic cheeses used in Mexican cooking.

     
Fresh, Moist Cheeses   Substitutes
Panela:  Adapted from a Greek basket cheese, the milky and mild cheese has a texture similar to high-moisture mozzarella; softens with heat but does not melt; use in cooked dishes such as enchiladas or crumble over tacos or chili; can be sliced and fried. It is also served as a snack (botana).  Panela is a actually adapted from a Greek basket cheese. View Recipes   Ricotta
     
Queso Blanco: Mild, meltable cheese similar to Monterey Jack. View Recipes   Monterrey Jack
     
Queso Fresco: Translates to "fresh cheese".  The U.S. version is soft, moist, mild and crumbly cheese for sprinkling over enchiladas or black bean soup or crumbling onto a salad.  Sadly, most the versions in the U.S. do not melt very well.  In Mexico the cheese is used to stuff chiles or for quesadillas. View Recipes   Feta
     
Requeson: Fresh, mild, curd like cheese similar to ricotta. Used in fillings and desserts. View Recipes   Ricotta
     
Soft and Semi-Soft Cheeses   Substitutes
Anejo: Aged queso fresco. Use crumbled or grated. View Recipes   Romano
     
Asadero: Also called queso quesadilla because of its usefulness in that dish. Usually sold sliced, asadero melts well and can be used for nachos or burgers. You can substitute Teleme (referred to as a "poor man's brie from California) or Muenster cheese. View Recipes   Fontina or Monterey jack
     
Chihuahua: Melting cheese, similar to a mild cheddar or Monterey Jack; also known as queso menonita because it was introduced by Mennonites. Use in queso fundido, chile con queso, cheese sauces or casseroles. You can substitute with a Muenster or medium Cheddar. View Recipes   Monterey jack, mild cheddar
     
Oaxaca: Mild, firm, slightly tangy cheese similar in texture to mozzarella. Typically braided and shaped into a ball. It 'strings" like mozzarella when heated and can be used in quesadillas and other cooked dishes. Look for a spicy version too which is flavored with cherry pits. View Recipes   Mozzarella or Armenian String Cheese
     
Semi- Firm and Firm, Dry Cheeses   Substitutes
Chontaleno and Chontaleno Ahumado, dry, grating cheeses, ahumado means smoked.    
     
Cotija: Salty, dry grating cheese, sometimes referred to as Mexican Parmesan. Use as a topping for beans, Caesar salads and many other savory dishes. Softens but does not melt. View Recipes   Parmesan
     

Enchilado - lliterally means "flavored with chile;' similar to cotija anejo but coated with mild chile or paprika. View Recipes

  Feta
     
Manchego: Mellow, firm cheese similar to  a slightly aged Jack, with some nutty character; melts well; use in cooked dishes or as a snacking cheese. Manchego is actually a cheese from Spain. View Recipes   Pecorino Romano
     
Queso Criollo: One of the few Mexican "yellow" cheeses very similar to Munster which is a good substitute. This is a gratable cheese. View Recipes   Munster
     
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. View Recipes
  Creme Fraiche, or make your own

 

   

 

   
 
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