An Introduction to Mexican Cheese

If you are like a lot of Americans, your conception of the role of cheese in Mexican food is a little skewed. Typically, what one sees a lot of in the US is an Americanized version of Mexican dishes; many people’s only exposure to cheese in the context of Mexican cuisine is either cheddar cheese or perhaps Monterey jack in a taco or burrito.

Mexico has its own cheese making tradition with many different kinds to try. Fortunately for cooks, Mexican cheeses are becoming more widely available, making this part of Mexico’s culinary tradition accessible to Americans interested in trying their hand at this exciting cuisine.

Cheese arrived in what is now Mexico with the Spanish, who brought cows and sheep with them as livestock. Before long, the country had its own styles of cheese and these new foods were incorporated into traditional Mexican recipes as well as in adaptations of dishes introduced by the Spanish colonists. Different types of cheeses were made to complement different dishes and some cheeses from Spain also became popular in the new world, particularly queso fresco and manchego.

In Mexican cooking, queso Oaxaca, a sort of string cheese is often used for making quesadillas, as well as eaten on its own as a snack. This Mexican cheese is named for the Mexican state of Oaxaca from which it originates. Next time you’re making quesadillas yourself, seek it out – it’s well worth the effort and it’s guaranteed to add a new dimension to an old favorite.

Cotija cheese is named for the town in Michoacn state where it was first made and has often been called the Mexican version of Parmesan or Romano. This hard, salty cheese has an assertive flavor which makes it a great match for salads and refried beans – try crumbling or grating a little into salads and soups. It can also be an excellent stand in for Romano in pasta dishes.

Queso criollo is a mild, nutty yellow cheese, which is not dissimilar to Munster. This cheese hails from the Mexican state of Guererro, is excellent on tortas (Mexican sandwiches), and grated for use in quesadillas and other Mexican recipes where cheese is to be melted. Try it anywhere you would use Munster cheese as well as in Mexican dishes.

Queso fresco is a very popular Mexican cheese, which actually came over from Europe with the conquistadores. Usually made with a mixture of goat and cow milks, this mild cheese is soft and crumbly and is an excellent partner for tacos, salads and for something a little different, you will find that queso fresco is terrific served with fruit.

There are more wonderful Mexican cheeses than there is room here to discuss; but that just means there is more to explore and experiment with in your kitchen! Next time you are planning to cook your favorite Mexican recipes, have a look at your local Mexican grocery, and seek out some new cheeses to add a new and delicious dimension to your old favorites.