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An Introduction to Mexican Cheese
By Kc Kudra | September 30, 2009
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.
There are a lot of cheeses, which are unique to Mexico; the country has a tradition of making cheese and other dairy products, which goes back several centuries now. Happily, these cheeses are becoming increasingly easy to find in the US, opening up new options for cooks who want to try cooking their favorite Mexican foods at home.
Cheese (or queso as it is known in Spanish) came to the New World along with the conquistadors. The European colonists brought cows and goats before long, dairy products began being produced in the country, which were uniquely Mexican. There are now a wide variety of different Mexican cheeses, each with its own character and flavor. You will find these cheeses used in many different authentic Mexican recipes, which showcase them with ingredients, which complement their flavors and textures perfectly.
Quesadillas are something, which are familiar to most Americans, though the cheese used in making these popular snacks in Mexico is less so. Queso Oaxaco is the cheese of choice for this dish in Mexico. It is a type of cheese, which is similar to string cheese and has a mild flavor, which suits it for use in quesadillas and other recipes where a mild melting cheese is called for as well as eaten on its own as a snack. Queso Oaxaca is becoming easier to find in the states and cooks looking to add an authentic flavor to their quesadillas will find this cheese well worth seeking out.
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.
A popular cheese for the Mexican sandwiches called tortas is queso criollo. This is a pale yellow cheese with a mild, nutty flavor, which is somewhat like Munster. Originally made in the state of Guerrero, this cheese is a good choice for sandwiches of all sorts; you may occasionally even find it grated for use in quesadillas.
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.
The world of Mexican cheeses is much broader than what we have room to go into here. However, this is good news since it means there are many wonderful cheeses to add to your own cooking. Before you cook your favorite Mexican recipes, try finding some of these authentic Mexican cheeses to add something new to some of your all time favorite recipes.
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