Get to Know Your Basic Mexican Cheeses

Get to Know Your Basic Mexican Cheeses
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Get to Know Your Basic Mexican Cheeses

We turned to Diana Kennedy, the authority on Mexican cuisine, to help set the record straight on what is—and isn't—Mexican cheese. Learn more about Mexico's most popular cheeses and dairy products, including Cotija, queso fresco, and añejo.

Image Credit: clockwise from top left - Romulo Yanes; Todd Coleman; Maria Robledo

Where to Find Mexican Cheeses

It used to be that Americans in search of Mexican cheese had only one option: to go to Mexico. These days, though, cheeses made in Mexico—as well as domestic products made in the Mexican style—can be found much closer to home. In cities with a large Mexican-heritage community, look for the cheeses in ethnic-food marts or grocery stores. Some gourmet shops may also carry the cheeses. Kennedy recommends the Mozzarella Company as one online source. Others include, Marky's, and

Image Credit: Getty Images

Cooking with Traditional Mexican Cheeses

Diana Kennedy shared with Epicurious her expert tips for identifying and cooking with seven traditional Mexican cheeses, as well as two other dairy products. Along with their key characteristics, Kennedy provides workable substitutes for each cheese, which both suggests their flavor profiles and offers an alternative solution if you can't find a particular cheese. Of course, the best way to enjoy these cheeses is to cook with them, so we've included recipes from the Epicurious recipe database that make the most of these delicious foods.

Image Credit: Flickr / Doctor Canon


Dry and salty, this cheese is generally sold pre-grated. Sprinkle on enchiladas, antojitos [small plates], and refried beans.

Substitution: Romano

Recipe to try: Charcoal-Grilled Corn with Cream, Cheese, and Chile

Image Credit: Flickr / Renée S. Suen


Mild-tasting with a pleasant acidity, this fresh cheese is slightly chewy yet tender. Because it melts wonderfully, use it to top a bowl of chile con queso or as stuffing for chile rellenos.

Substitutions: Teleme, domestic Muenster, provolone

Recipe to try: Pork Chili Verde Enchiladas

Image Credit: Flickr / olivcris


Named for the Mexican state from which it originates, this cheese is also sometimes referred to as queso menonita, for the Mennonite farmers who first made this cheese. When fresh, it resembles a mild Cheddar in taste and texture. As it ages, its flavor becomes tangy. You can grate it to top dishes, or stuff it into chile rellenos or tamales.

Substitutions: Monterey Jack, mild Cheddar

Recipe to try: Molletes

Image Credit: Flickr /Mérida Hideaway


This strong-flavored cheese is sold aged, making it a bit dry, salty, and almost granular in texture. Often served crumbled, Cotija doesn't melt so much as soften.

Substitution: Parmesan

Recipe to try: Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Image Credit: Flickr / quasarkitten

Queso Fresco

The name means "fresh cheese." In this case, it's a salty cheese that's usually enjoyed crumbled but can also be sliced or melted. Use it on refried beans, enchiladas, or stuffed in chiles.

Substitutions: Ricotta salata, French feta (milder and less salty than the Greek and Bulgarian varieties)

Recipe to try: Zucchini and Red Pepper Enchiladas with Two Salsas

Image Credit: Flickr / chispita_666

Queso de Oaxaca

The "mozzarella of Mexico" (sold as quesillo in Oaxaca) is a ball of cheese created by rolling up broad skeins of cheese whose texture resembles that of string cheese. Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas or served with chile de agua. Small 1-inch balls are often eaten as snacks and enjoyed with a drink.

Substitutions: String cheese, mozzarella, domestic Muenster

Recipe to try: Poblano, Potato, and Corn Gratin

Image Credit: Flickr / jlastras

Queso Panela

Molded in a basket, this fresh cheese is sometimes sold as queso de canasta (canasta meaning basket). The unusual shape and textured exterior help distinguish this cheese—which is best enjoyed while still moist and fresh—from its counterparts.

Substitutions: Farmer's cheese, Monterey Jack

Recipe to try: Tortilla Casserole with Turkey

Image Credit: Flickr / Scorpions and Centaurs

Other Mexican Dairy Products


Soft, creamy, and mild-tasting, this ricotta is a by-product of cheesemaking. To produce the ricotta, whey—with its residual small pieces of curd—is heated. The curds then form a layer on the surface that is skimmed off and strained. It is perfect for stuffing chiles.

Substitution: Full-fat ricotta

Recipe to try: Chiles Rellenos

Image Credit: Flickr / Calafellvalo


In Mexico, real crema is a naturally soured cream similar to authentic French crème fraîche. (Note that many of the versions available in the U.S. are commercially cultured products.) Drizzled or dolloped over dishes, crema adds a rich, tangy bite.

Substitutions: Crème fraîche or sour cream watered down with a little milk

Recipe to try: Rajas con Crema

Image Credit: Flickr / valerialaura


By Esther Sung

When you think of some of Mexico's most iconic dishes—tacos, enchiladas, frijoles—chances are, there's cheese involved. Crumbled, grated, sliced, and melted, the cheeses in Mexican dishes contribute salty, tangy flavors and offset some of the heat from chiles and spices. But when it comes to identifying some of Mexico's traditional cheeses (and other dairy products)—namely, the ones you encounter in Mexican restaurants and cookbooks—you're probably stuck at queso fresco and Cotija. Or perhaps your idea of Mexican cheese is the white and orange cheese mix found in your grocery's dairy section. Whichever the case may be, we turned to Diana Kennedy, the authority on Mexican cuisine, to help set the record straight on what is—and isn't—Mexican cheese.

Check out the slideshow above to get to know your basic Mexican cheeses.

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