Mexican-Style Cheeses
Mexican-Style Cheeses
Quesadilla Cheese
Mild and very creamy, this semisoft cow's milk cheese is where quesadillas get their name. As you can expect, quesadillas are the most popular use for this super melting cheese.
Cotija
White, firm, dry and crumbly, this salty cow's milk cheese is named for the town in Mexico. Depending on how long it is aged, the texture can fall somewhere between a feta and a Parmesan. It doesn't melt, so it's often used as a final flourish for tacos, enchiladas or chilaquiles to bring a funky, tangy edge to an otherwise spicy dish.
Queso Fresco
Derived from the Spanish words for "fresh cheese," queso fresco is very similar to fresh farmer cheese with a light, sweet, creamy taste. This tangy, creamy cow’s milk selection is often used to balance spicy flavors in Mexican dishes, such as enchiladas. Try it in our recipe for Baked Queso Fresco.
Oaxaca
With the flavor of unaged Monterey Jack and the texture of fresh mozzarella, Oaxaca (pronounced wah-HA-ka) is used for its superior melting ability. This white, semi-hard cow's milk cheese is often used in enchiladas and stuffed peppers.
