The Mexican Cheeses you Need to Know

1. The Mexican Cheeses you Need to Know Cheese is the path to the hearts of most individuals. Cheese is a weakness shared by most people, whether you prefer delicate, mild cheeses or aged, stinky cheese. And for good reason—cheese is extremely versatile and can add comfort to any comfort food. Although it is the ideal garnish and addition to the majority of dishes, it has also garnered the respect and acclaim necessary to stand alone.  

2. Queso Fresco  The most well-known cheese in Mexico is undoubtedly QUESO FRESCO. It comes from Mexico’s Jalisco region and is also known as Adobera cheese. They refer to it as “adobero” because it resembles adobe walls. It has an ivory hue, a mild flavor, and a firm, grainy structure. This cheese makes up for its absence of robust flavor with its versatility. The soft and grainy structure makes it simple to shred, melt, crumble, and grate. 

3. Cotija Another all-star in the Mexican cheese league is COTIJA. It is a white cheese that makes from hard cow’s milk from the Michoacán municipality of Cotija. It is frequently similar to feta cheese because it is crumbly, salty, and fresh. This cheese is typically spread on Mexican salads, soups, and tostadas because it does not melt easily. It has many uses, but its primary function is to give your food that delicately salty taste, much like parmesan does for pasta.

4. Panela A smooth and creamy cow’s milk cheese belonging to the cottage cheese family is Panela cheese. It is popular for its capacity to combine well with pastas and sauces and is mild and smooth. In reference to the basket that comes in use to mold the cheese, panela is queso canasta, or basket cheese. The difference between the two, you must notice when discussing cheese. History of Panela cheese is debatable, but there is no denying that it is one of Mexico’s most popular and adore cheeses. Panela cheese is most frequently used in quesadillas, though you can also eat on its own with chile pepper and garlic paste.  

5. Oaxaca A squishy, string-like cheese from Mexico known as Asadero or Oaxaca is from where exactly? Oaxaca, you got it. In terms of flavor and texture, it is a similar to young Monterey jack cheese. It melts well and has a smooth, creamy flavor. Because of this, it is the cheese that most frequently use in quesadillas. The mild flavor of Oaxaca cheese makes it a child favorite and a wonderful complement to most dishes without overpowering any flavor.

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