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 Cheeses |
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Substitutes |
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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.
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Ricotta |
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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.
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Monterrey Jack |
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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 |
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Feta |
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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.
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Ricotta |
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Soft and Semi-Soft Cheeses |
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Substitutes |
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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..
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Romano |
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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.
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Fontina
or Monterey jack |
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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.
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Monterey
jack, mild cheddar |
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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.
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Mozzarella or Armenian
String Cheese |
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Semi-
Hard and Hard Cheeses |
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Substitutes |
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Chontaleno and Chontaleno
Ahumado, dry, grating cheeses, ahumado refers to a smoked.version. |
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Cotija: A dry grating cheese similar
to Parmesan. The aged version is referred to as "anejo". Both are used
crumbed or grated.
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Parmesan |
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Enchilado - A version of Cotija Anejo
coated with chile used for it's spicy flavor as well as for color.
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Feta |
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Manchego: A Spanish sheep's milk
cheese traditionally sliced and served wtih membrillo (quince paste).
Manchego adds a nice salty, nutty flavor to dishes
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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.
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Munster |
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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). |
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Parmesan Cheese |
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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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