Mexican
Cheeses (Queso)
Below are commonly
found Mexican and Hispanic cheeses
used in Mexican cuisine. |
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| Fresh,
Moist Cheeses |
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Substitutes |
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| Queso Panela (Panela Cheese) called also "Queso Canasta" or Queso
de la Canasta" (Cheese of the basket) because carries
the impression of the basket in which molds itself is a white,
fresh and smooth cheese of cow milk pasteurized, served most
often as part of a snack tray or like bite. It is derived
from Greek basket cheese.
It absorbs other flavors easily and is covered at times
with a paste of garlic and chili. It has the texture of
a moist mozzarella and may be fried, although it holds its
shape and does not melt well. It is utilized in diverse
Mexican foods such as enchiladas or tacos, as well as in
some variant of preparation of guacamole. |
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Ricotta |
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| Queso
Blanco Queso blanco
is a Latin American cheese. The name means white cheese. As
light as a Caribbean breeze, this crumbly mild-flavored cheese
makes a perfect topping for salads, crackers, tropical fruits,
or beans. When heated, it plumps into a creamy consistency
without losing its shape. |
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 Queso
Blanco Recipe |
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| Queso
Fresco One
of the most widely consumed cheeses among Hispanics, it's
name literally means "Fresh Cheese." Derived from
cow's milk, it is white in color, crumbly in texture and most
importantly, has a fresh milky taste. Introduced to Early
México from Spain, Queso Fresco has become a staple
in most Hispanic households. Just serving a plate of Queso
Fresco and warm tortillas can bring a family to the table.
This delicious white cheese can be eaten as is, crumbled over
foods or baked in any of your favorite recipes since it softens
but does not melt. It is usually used in traditional dishes
such as enchiladas, taquitos, sopes and refried beans. |
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Feta |
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| Requeson Fresh, mild, curd like cheese similar to ricotta. Used in
fillings and desserts. |
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Ricotta |
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| Soft
and Semi-Soft Cheeses |
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Substitutes |
| Anejo Aged queso fresco. Use crumbled or grated. |
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Romano |
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Asadero This exquisite cheese is as smooth and it is suited for sandwiches
or serves as the perfect melt on pizzas, chiles rellenos and
nachos.
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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, a slightly tangy cheese that is somewhat similar in texture to mozzarella.
It is typically braided and shaped into a ball. It 'strings" like
mozzarella when heated and is often 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 |
| Chontaleno and
Chontaleno Ahumado, dry, grating cheeses, ahumado means
smoked. |
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| Cotija is a 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 |
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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. |
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Pecorino
Romano |
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| Queso
CriolloOne 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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Crema
Crema is
not technically a cheese but a dairy staple in Mexican cuisine.
Crema is a heavy cream similar in taste to creme fraiche.
Thicker versions of crema are used as additions to sauces
and the thinner crema is used as a topping for tostadas, tacos
and enchiladas. |
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Substitutes
Creme Fraiche |
