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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 Cheeses   Substitutes
Panela:  Adapted from a Greek basket cheese whole unpasteurized milk curds are salted and drained in baskets to form this fresh cheese.  Panela is best eaten fresh as a snack or to top salads or other cold dishes.  You can also use panela to crumble over tacos or chili.  View Recipes   Ricotta
     
Queso Blanco: A moist, crumbly cheese that becomes creamy when it is heated. The cheese is very versatile so you can use to crumble over you favorite Mexican dish or even fry it on your comal. View Recipes   Monterrey Jack
     
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. 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. Sadly, most the versions in the U.S. are not made of whole milk so they tend not to melt very well.  In Mexico the cheese is used to stuff chiles or for quesadillas. One of the best available in the U.S. is from the Mozzarella Company in Texas. View Recipes   Feta
     
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.  View Recipes   Ricotta
     
Soft and Semi-Soft Cheeses   Substitutes
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.. View Recipes   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.  You can substitute Teleme (referred to as a "poor man's brie from California) or Muenster cheese. View Recipes   Fontina or Monterey jack
     
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.  View Recipes   Monterey jack, 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 pits. View Recipes   Mozzarella or Armenian String Cheese
     
Semi- Hard and Hard Cheeses   Substitutes
Chontaleno and Chontaleno Ahumado, dry, grating cheeses, ahumado refers to a smoked.version.    
     
Cotija: A dry grating cheese similar to Parmesan. The aged version is referred to as "anejo". Both are used crumbed or grated. View Recipes   Parmesan
     

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

  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 . 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
     
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).   Parmesan Cheese
     
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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