The world of Mexican cheeses is more interesting and varied than you might expect. As Mexican food continues to gain popularity throughout the US, authentic Mexican cheeses are becoming more readily available, especially in large well-stocked urban supermarkets.
On a recent expedition to a large grocery store that caters to the Hispanic population here in Phoenix, I discovered a wide selection of Mexican cheeses that included queso blanco, queso fresco, panela, cotija, asadero, manchego, and oaxaca. For a cheese lover like me, this was nothing short of Mexican cheese heaven.
I picked out several varieties for a little informal Mexican cheese tasting with the family where we sampled the cheeses, described them and then named the cheese of which it reminded us. We also experimented with melting them and sampling them with tortillas. It was a fun and informative. I realized that, while I had tasted many of these cheeses in and atop dishes served in Mexican restaurants, I had never really taken the time to learn their names and differentiate their qualities.
If you are ready to start experimenting with Mexican cheeses, here’s a little information to get you started:
Asadero is a mild Mexican melting cheese that is smooth and buttery. It is often used to make the delicious Mexican fondue, queso fundido. Substitute with Monterey Jack.
Cotija (Anejo) is often described as the Parmesan of Mexican cheeses. It is a sharp, dry, salty, aged cow’s milk cheese that is used mostly for grating. It is not good for melting but can be crumbled or grated and sprinkled on soups, vegetables, pasta, salads, and beans. You can purchase it in small rounds, wedges, and already grated, like Italian Parmesan. If you can’t find it, feel free to substitute Parmesan or Romano.
Mexican manchego is a buttery, mild, semi-soft cheese that should not be confused with the sharper, stronger Spanish version. It is salty and nutty, similar to provolone. Use it as an accompaniment to fruit or melt it into queso fundido. Substitute with Monterey Jack or provolone.
Oaxaca is often referred to as Mexican string cheese and is popular for making quesadillas. Pull it apart into thin strings before using it to fill tortillas or melt on food. Substitute with Mozzarella or string cheese.
Panela is a slightly salty, slightly sweet, moist, semi-soft cow’s milk cheese that reminds me of cottage cheese or ricotta, only drier. It is not a good melting cheese so is best combined with a good melting cheese for quesadillas. It can be crumbled, sliced or cubed and used in salads or to top soups and stews or added to appetizer trays. Panela is also good for frying. Substitute with a dry ricotta cheese.
Queso blanco or Queso fresco, is a soft, creamy, fresh, un-aged cheese. It is soft and crumbly, mildly salty, tangy, and sweet, like a farmer’s cheese. Queso fresco and Queso blanco will soften, but usually not melt, when heated. Use them crumbled on soups, tostadas, beans, and enchiladas. Substitute a dry ricotta, farmer’s cheese, or a very mild feta.
If you cant find Mexican cheese where you are, but what to give it a try, you can buy a Mexican Cheese Assortment
at Amazon.
