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. |
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Fresh, Moist Cheeses |
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Substitutes |
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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 |
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Ricotta |
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Queso Blanco:
Mild, meltable cheese similar to Monterey Jack.
View Recipes |
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Monterrey Jack |
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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 |
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Feta |
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Requeson: Fresh, mild, curd like
cheese similar to ricotta. Used in fillings and desserts.
View Recipes |
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Ricotta |
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Soft and Semi-Soft Cheeses |
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Substitutes |
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Anejo:
Aged queso fresco. Use crumbled or grated.
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Romano |
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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.
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Fontina
or Monterey jack |
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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.
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Monterey
jack, mild cheddar |
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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.
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Mozzarella or Armenian
String Cheese |
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Semi-
Firm and Firm, Dry Cheeses |
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Substitutes |
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Chontaleno and Chontaleno
Ahumado, dry, grating cheeses, ahumado means smoked. |
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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 |
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Parmesan |
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Enchilado - lliterally means
"flavored with chile;' similar to cotija anejo but coated with mild
chile or paprika.
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Feta |
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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 |
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Pecorino Romano |
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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 |
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Munster |
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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 |
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Creme Fraiche, or make
your own |
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