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Mexican cheeses

Source of Recipe

A little of everywhere


Recipe Introduction

Mexican cheese holds up well in enchiladas and chile rellenos, or other cooked dishes including refried beans. It doesn't melt or run like montery jack. It breaks up into morsels. Queso blanco; Fresh cows milk. Soft. Can be grated. Described as between cottage cheese and Mozzarella. Mild and slightly salty. Popular for cooking and snacking. Crumble on a salad, serve with steamed vegetables, enchaladas verdes or other baked dishes. Try it with pineapple and mango for appetizers.

Queso fresco, or ranchero; Grainy and slightly acidic. Usually made with cows milk and goats milk. Crumble over foods as you would feta, or slice and eat with fruit. On crackers if you like.

Queso de pais, similar to blanco and fresco.

Panela; similar to mozzarella. Crumble over salads, tacos, chili, burrits or beans, etc....Or slice and fry and serve on antojitos. Serve with tropical fruits. Substitute ricotta.

Cotija; The parmesan of mexico, aged goat cheese, good for grating.
Wikipedia; The cheese Cotija cheese, is a cheese of Mexico. This cheese is similar in texture to Greek feta, but is made with milk from cow milk instead of goat. cheese pieces are usually of considerable size, and in several regions are covered with a patina of chile powder. Although such a patina does not transfer any taste.
This cheese is one of the few Mexican cheeses with strong taste and odor, in particular, the flavor comes from that it is a very salty cheese and is usually aged until it is almost completely dry (thus concentrating salty taste).
The main function of this cheese in Mexican food, is to be shredded and used as seasoning and salting for many different dishes. Even when still fresh, it can be used as an ideal table cheese to accompany any dish or fruit, usually accompanies Pasta and salad dressings.


Anejo enchilado. Firm, rolled in paprika. Similar to strong feta. Used as topping or stuffing for enchiladas, burritos and tacos.

Riqueson, Spanish ricotta.

Semi Soft;

Asadero, mild chewy, filling for rellanos. Sub. teleme, munster, Monterey jack or fontina.

Chihuahua, [Mennonite origin], like mild cheddar. Tangy when aged. Sub. muenster or medium cheddar.

Oaxaca/asadero; (queso para quesadillas) Stretched curd cheese. Balls or rounds. Similar in texture to mozzarella and provolone. Mild, slightly tangy and used in roasted or baked dishes. Serve on sandwiches, or topping for pizza and nachos.Pull it apart into thin strings before using to fill tortillas or melted on cooked dishes. Sub; mozzarella or provolone

Semi Hard;

Anejo,Dry and gratable, zesty flavor.

Cotija, dry grating cheese, crumb or grate. Sub. Parmesan.

Enchilado, coated with chili.

Manchego,(salty, nutty) sheeps cheese, slice and serve with membrillo.

Queso Crillo, yellow cheese. Sub. munster

Queso sSeco Para Frier, Sub. parmesan.