Demystifying The Cheeses Of Mexico

Oaxaca, Manchengo, Chihuahua... Oh My!! As if living in a foreign country and learning another language wasn't hard enough, have you ever tried buying cheese in Mexico? It's not an easy task for a first timer. But rest assured, you are not alone. Many of us are bewildered in the cheese isle at the supermarket.

Who knew there were so many white cheeses out there!? What are they for? What do they taste like?  Which ones do I use in cooking?

We are only now starting to figure it all out. The best way to learn is to try it! One trick we used when we first arrived was to simply observe what was on the label. Usually they have a picture of what the cheese is used for. For a little more help here is a brief guide to Mexican cheese:

Fresh Mexican Cheeses

Fresco- Common crumbly, mild, and moist cheese that is often on top of enchiladas. As the name denotes, it is very fresh because it takes only a few days to age. On that note, don’t keep it too long, often times this market bought cheese is not made with pasteurized milk.

Panela- This is the tofu of cheeses. It easily absorbs flavor of whatever you use it with. It is a basket cheese and thus sometimes called queso de canasta.  It is good to crumble over enchiladas or tacos and especially good to coat in a sauce. Some varieties are a little salty.

Blanco-Tastes similar to mozzarella. Depending on where you buy it is made with citrus juice or rennet. Doesn’t melt completely, but close enough.

Requeson- A mild ricotta like cheese that is often used to stuff enchiladas. In some markets you can find this being sold wrapped in corn husks.

Soft and Semi-Soft Mexican Cheeses

Oaxaca (pronounced O-ha-ca)- Twin brother or mozzarella. It comes is knots of strings wound into a ball, like a giant string cheese. This is commonly used in quesadillas because it is so mild and melts so well.

Añejo (with a ñ)- Similar to Romano cheese. It is simply an aged queso fresco.

Asadero- Also called queso quesadilla for its frequent use in, you guessed it, quesadillas. It is also commonly used in one of our favorite Mexican treats- queso fundido. At El Vaquero by Las Brisas, we get this dish with chorizo in it. Scrumptious! A smiliar American equivalent would be Fontina.

Chihuahua- An exciting variation here- it is pale yellow instead of white. Used in a variety of dishes such as queso fundido, queso frito, and chilli con queso.  It melts well and depending on where you buy it, it is similar to a mild cheddar cheese.

Firm and Semi Firm Mexican Cheeses

Manchengo- Melts slightly and is very mild with a little nutty flavor. Goes well with fruit and crackers.

Enchilado- Anejo aged with chili powder or paprika.  Basically used as a condiment or a snack. Similar taste would be a strong spicy feta.

Cotija- “Parmesan of Mexico” aged, crumbly, sharp goat cheese.

Mexico's Cheesy Goodness

There are many more varieties that can be found in Mexico, in fact nearly every region of Mexico has it's own signature cheese. However, the cheeses listed are the ones primarily found here in Manzanillo. A great place to get some really good food is Lulu’s in Santiago. Many know that they make great some really sopes, but they also carry a wide variety of cheeses for sale. Check out their little stand on the first floor of the restaurant.

If you find yourself longing for delicious yellow cheddar cheese from home, do not despair.  Sometimes Commercial carries it. Once a year Soriana has a huge block they sell.  And if you are really desperate, a trip to Colima’s Sam’s Club will get you a huge block of sharp yellow cheddar cheese.

Life is an adventure, try a new cheese today!

What is your favorite Mexican cheese?

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