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Types of Mexican Cheese

Asadero
Asadero

Asadero Cheese Asadero is an off-white, semi-firm Mexican cheese often sold in a log shape for convenient and easy slicing. It is an excellent cooking cheese: when it melts, it becomes quite creamy without giving off any oil, even at higher temperatures.

source: cooksinfo.com
Cotija
Cotija

Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

source: cheese.com
Manchego
Manchego

Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, and Chihuahua, and manchego. The last shares its name with the Spanish cheese, but in Spain, it is made with sheep’s milk, and Mexican manchego is made with cows’ milk or cows’ and goats’ milks.

Oaxaca
Oaxaca

Oaxaca cheese, queso Oaxaca or quesillo is a white, semihard cheese from Mexico, similar to unaged Monterey jack, but with a mozzarella-like string cheese texture. Outside Mexico, Oaxaca cheese is often confused with asadero (queso asadero), a cheese produced in the northern state of Chihuahua.

image: burpy.com
Panela
Panela

Queso Panela, also called queso canasta or queso de la canasta (basket cheese), is a Mexican cottage cheese made from pasteurised cow’s milk. This white, fresh and smooth cheese is similar to Indian paneer.

source: cheese.com
Queso Añejo
Queso Añejo

Read the What's a Good Substitute for Queso Anejo? discussion from the Chowhound Home Cooking, Substitutions food community. Join the discussion today. Read the What's a Good Substitute for Queso Anejo? discussion from the Chowhound Home Cooking, Substitutions food community.

source: chowhound.com
Queso Fresco How Many can you Name?
Queso Fresco How Many can you Name?

The cheese can be sold immediately or is aged for a few days before being packaged for sale. Traditional queso fresco won't hold very long, but what we'd find in grocery stores can, since the cheese is cryovacked in plastic. Try queso fresco in place of feta or even goat cheese. It's great with egg dishes or as a garnish on chilled summer soups.

source: thekitchn.com

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