Know Your Hispanic Cheeses?

In the past, if a recipe called for queso fresco, we would often use Monterey Jack as a substitute. But now, we want dishes to be as authentic as possible, and that includes using traditional cheeses. Those of us who have not grown up with these cheeses need to be taught how to use and appreciate them. They can seem bland or excessively salty but they are meant to counterbalance spicy foods and sauces rather than adding another flavor.  

Here are some popular Hispanic-Style Cheeses

Fresh, Moist Cheeses

OAXACA: Mild, firm, slightly tangy cheese similar in texture to mozzarella. Typically braided and shaped into a ball. It "strings" like mozzarella when heated and can be used in quesadillas and other cooked dishes.

PANELA: Milky and mild, with a texture similar to high-moisture mozzarella; softens with heat but does not melt; use in cooked dishes such as enchiladas or crumble over tacos or chili; can be sliced and fried.

QUESO FRESCO: Soft, moist, mild and crumbly cheese for sprinkling over enchiladas or black bean soup or crumbling onto a salad; it does not melt.

QUESO BLANCO: Mild, meltable cheese similar to Monetery Jack.

REQUESÓN: Fresh, mild, curdlike cheese similar to ricotta. Used in fillings and desserts.

Firm, Dry Cheeses

ASADERO: Also called queso quesadilla because of its usefulness in that dish. Usually sold sliced, asadero melts well and can be used for nachos or burgers.

CHIHUAHUA: Melting cheese, similar to a mild cheddar or Monterey Jack; also known as queso menonita because it was introduced by Mennonites. Use in queso fundido, cheese sauces or casseroles.

COTIJA: Salty, dry grating cheese, sometimes referred to as Mexican Parmesan. Use as a topping for beans, Caesar salads and many other savory dishes. Softens but does not melt.

COTIJA AÑEJO: An aged version of cotija, it is dry, salty and crumbly, suitable for grating over noodles, beans, enchiladas, tacos, soups or eggs.

ENCHILADO: Literally means "flavored with chile;" similar to cotija añejo but coated with mild chile or paprika.

MANCHEGO: Mellow, firm cheese similar to a slightly aged Jack, with some nutty character; melts well; use in cooked dishes or as a snacking cheese.

Additional source: California Milk Advisory Board. 

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