Mexican Cheese Types

Getting to know all of the Mexican cheese types

If you have yet to discover the full buffet of Mexican cheeses, you're in for a world of bright and tangy delight! There are dozens of tasty Mexican cheese types to explore – from bright and fresh cheeses like queso fresco to dry and crumbly beauties like cotija and super melters like queso quesadilla. Mexican cheeses tend to be mild and milky, light and full of creamy goodness. They're exquisite on tacos, enchiladas and tostadas, of course. But they also add zip and zing to pastas, pizzas, salads, casseroles and any dish where cheese has a starring role. With so many Mexican cheese types to choose from, your adventures in taste are just beginning!

Mexican cheese types made in Wisconsin

Just as they have done with dozens of European cheeses, Wisconsin cheesemakers have been experimenting with recipes for traditional Mexican cheese types, perfecting and tweaking them to provide cheese lovers everywhere with more ways to enjoy their favorite food. In Wisconsin, you'll find versions of cotija, oaxaca, queso fresco, queso quesadilla, asadero, panela and queso blanco, with more Mexican cheese types on the way.

All about Mexican cheese types

There are three basic Mexican cheese types – fresh cheeses, melting cheeses and dry or hard cheeses - nearly all of which are produced by Wisconsin Cheesemakers

Fresh Mexican cheese

Fresh Mexican cheeses are soft, moist and crumbly – and ready to be eaten now!

• Queso fresco is a soft, white whole-milk cheese with a mild, slightly tangy flavor. It crumbles and shreds easily and is often sprinkled over beans or salads.
• Panela is smooth and salty cheese that's made with skim milk and can be fried.
• Queso blanco is a fresh cheese that, when heated, becomes creamy without melting.
• Requesón is like a Mexican ricotta – a mild, spreadable cheese made from whey that's perfect as a filling for enchiladas, empanadas or gorditas.

Melting Mexican cheese

Melting cheeses are used for stuffing peppers, topping quesadillas, and melting over enchiladas.

• Asadero is a mild cheese with a pleasant acidity and a slightly chewy texture.
• Chihuahua is a pale yellow, semi-firm cheese with a sharp flavor like a mild white cheddar.
• Oaxaca is often called the Mexican mozzarella – it's a white string cheese with a flavor like Monterey Jack.
• Queso quesadilla is a mild, creamy and versatile cheese that melts beautifully between tortillas, over beans and in queso dips.

Hard or dry Mexican cheese

These semi-hard cheeses are typically grated over dishes.

• Cotija is known as the Mexican Parmesan – it's a dry and crumbly cheese with a sharp and salty flavor and is often sprinkled on salad, soup or grilled street corn.
• Añejo is a sharp-flavored, crumbly cheese that can be baked, grilled or sprinkled on salads and refried beans.
• Mexican Manchego cheese is a light variety made of cow's milk that shreds and melts easily. It's not to be confused with Spanish Manchego cheese, which is made of sheep's milk and is one of the most popular Spanish cheese types.
• Queso enchilado is a spicy cheese – it's a tangy, aged cheese that's rolled in paprika and is often used in enchiladas.

History of Mexican cheese

Cheesemaking in Mexico dates back to the 1500s, when the Spanish conquistadors introduced cows, sheep and goats to Mesoamerica – and sparked a new culture of cheesemaking. Over the centuries, each region of Mexico has created its own versions of cheese, resulting in several dozen different varieties today.

How to pair different Mexican cheese types

Mexican cheeses bring a world of flavor to many traditional Mexican dishes as well as any recipe that calls for cheese. But many Mexican cheese types can also be paired with wine, beer or liquor for a more cheese-centric taste experience. Here are a few of our favorite pairings.

• Queso fresco: This fresh beauty pairs equally well with pilsners, pale ales or a Mexican lager with a lime. If you're popping corks, you can't go wrong with lighter whites or rosés. For something harder, try a margarita or straight up tequila.
• Cotija: This salty, tangy cheese goes well with spiked aguas frescas (freshly made juices) or Mexican lagers with lime. Margaritas and micheladas (a spicy Mexican beer cocktail with tomato juice) are a natural match. Basically anything that's light, citrusy or fruity will sit well with cotija.
• Queso quesadilla: Light and crisp is the way to go with this super-melting cheese. Try it with pilsner, lager, kolsch and lighter hard ciders. White wines and rosés are perfect too. A Mexican mezcal is queso quesadilla's liquor of choice.
• Manchego: This cheese loves any brightly acidic white wine – still or bubbly – or a light and fruity red. Think rioja, vinho verde, albariño or sangria. Spanish and Portuguese sippers also go down well with manchego. For something stronger, pour a little sherry, port, madeira, fruit liqueur or high-quality tequila. And manchego will never say no to a lighter lager or pilsner.
• Oaxaca: Less assertive drinks give Oaxaca room to shine. Champagne, pinot gris and sauvignon blanc all treats oaxaca with respect. For beers, a pilsner, American pale lager or wheat ale will give oaxaca room to breathe. A light rum is a tasty partner.
• Panela: A cider or fruit beer will highlight panela's freshness, and a dry riesling or a lighter red like pinot noir will complement its low acidity. For liquor, a tequila blanco is a great match for panela's youthful flavors.
• Asadero: A pilsner, American pale lager or wheat ale all make a pleasing pair with asadero. For wine, a cava, pinot gris, or sauvignon blanc are definitely in the mix. And for liquor, a light rum will always fill the bill.