There are many fine ingredients that harmonize together to bring you mouthwatering variations of food, including Mexican cuisine. From fresh vegetables to finely seasoned meats, salsa, sauces, as well as cheeses are common ingredients used to make fine food. With Eddie’s Mexican Restaurant using a number of exquisite ingredients, you have a number of options on our menu that uses a variety of foods. With this in mind, we at Eddie’s Mexican Restaurant would like to discuss the common types of cheese used in Mexican dishes.
Literally, fresh cheese, which is soft, moist, and crumbly, like feta. It is ideally used to sprinkling over antojitos, or little snacks or appetizers, and beans. Varying in saltiness, this is a whole milk cheese.
Commonly sold pre-grated, like parmesan, this cheese is an aged queso fresco with a harder, drier texture. On top of enchiladas is often crumbled Queso añejo.
Named for the town of Cotija in the state of Michoacán, this is an aged cheese. Making it an optimal topping for beans, antojitos, salads, and other Mexican dishes that is commonly sprinkled on top of elote, or grilled corn, Cotija has a strong salty flavor. It will soften slightly when warmed and at room temperature or colder, it is dry and crumbly.
Queso de Oaxaca
Frequently referenced as quesillo, this cheese is like a ball of white string cheese. Making it an ideal stuffing for quesadillas or chiles rellenos, it’s creamy and mildly flavored, and it melts easily. Used as a garnish on top of soups, tostadas, and beans as a shredded cheese.
As a firm and flexible cheese that will not melt when heated, this soft, white cheese is made from skim milk. Capable of being sliced and used as a sandwich filling it is gently salted and can be eaten plain as a snack.
Crema is naturally sourced that is a similar combination of American sour cream and French crème fraiche as a thickened cream. Crema adds a rich and tangy bite to soups, vegetables, and tacos and is generally used as a garnish after cooking.
This cheese is also known as queso menonita, because it was first produced by Mennonite farmers and originates the state of Chihuahua. This cheese can be used as a filling for tamales and chiles rellenos with a flavor similar to mild cheddar or Monterey Jack. When this cheese is aged, it offers a sourer flavor.
This is Mexican ricotta and requesón are made with whey unlike most cheeses, which are made with curds. As a filling for gorditas and empanadas, Requesón can have a texture like cottage cheese.
From the state of Chihuahua, this is a melting cheese with a mild flavor. Being much like queso Oaxaca, it can be used in quesadillas.
Originally made with sheep’s milk, manchego is a Spanish cheese. It can be eaten on crackers or sandwiches and this Mexican style manchego has a flavor reminiscent of sharp cheddar.