The Mexican Cheeses you Need to Know
                     *The Mexican 
Cheeses you Need 
to Know
Cheese is the path to the hearts of most 
individuals. Cheese is a weakness shared 
by most people, whether you prefer 
delicate, mild cheeses or aged, stinky 
cheese. And for good reason—cheese is 
extremely versatile and can add comfort 
to any comfort food. Although it is the 
ideal garnish and addition to the majority 
of dishes, it has also garnered the respect 
and acclaim necessary to stand alone.  
*Queso Fresco 
The most well-known cheese in Mexico 
is undoubtedly QUESO FRESCO. It 
comes from Mexico’s Jalisco region and 
is also known as Adobera cheese. They 
refer to it as “adobero” because it 
resembles adobe walls. It has an ivory 
hue, a mild flavor, and a firm, grainy 
structure. This cheese makes up for its 
absence of robust flavor with its 
versatility. The soft and grainy 
structure makes it simple to shred, 
melt, crumble, and grate. 
*Cotija 
Another all-star in the Mexican cheese 
league is COTIJA. It is a white cheese 
that makes from hard cow’s milk from 
the Michoacán municipality of Cotija. It 
is frequently similar to feta cheese 
because it is crumbly, salty, and fresh. 
This cheese is typically spread on 
Mexican salads, soups, and tostadas 
because it does not melt easily. It has 
many uses, but its primary function is 
to give your food that delicately salty 
taste, much like parmesan does for 
pasta.
*Panela
A smooth and creamy cow’s milk cheese 
belonging to the cottage cheese family is 
Panela cheese. It is popular for its capacity 
to combine well with pastas and sauces and 
is mild and smooth. In reference to the 
basket that comes in use to mold the 
cheese, panela is queso canasta, or basket 
cheese. The difference between the two, 
you must notice when discussing cheese. 
History of Panela cheese is debatable, but 
there is no denying that it is one of 
Mexico’s most popular and adore cheeses. 
Panela cheese is most frequently used in 
quesadillas, though you can also eat on its 
own with chile pepper and garlic paste.  
*Oaxaca 
A squishy, string-like cheese from 
Mexico known as Asadero or Oaxaca is 
from where exactly? Oaxaca, you got it. 
In terms of flavor and texture, it is a 
similar to young Monterey jack cheese. 
It melts well and has a smooth, creamy 
flavor. Because of this, it is the cheese 
that most frequently use in quesadillas. 
The mild flavor of Oaxaca cheese 
makes it a child favorite and a 
wonderful complement to most dishes 
without overpowering any flavor.
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