When you think of some of Mexico's most iconic dishes—tacos, enchiladas, frijoles—chances are, there's cheese involved. Crumbled, grated, sliced, or melted, the cheese components of Mexican dishes are crucial, contributing salty, tangy, creamy, and rich flavors that offset the cuisine's heat, spice, and freshness.
Diana Kennedy, a Michoacán, Mexico-based food writer and cookbook author, is a passionate authority on Mexican cuisine. Her many award-winning books include The Essential Cuisines of Mexico, My Mexico, The Art of Mexican Cooking, From My Mexican Kitchen, and Oaxaca al Gusto. So for a primer on Mexican cheese and dairy, she seemed like the perfect source. Below, find a run-down of a few of what Kennedy considers must-know varieties—from crumbly cotija to creamy requesón.
How to shop for Mexican cheese
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. Look for the cheeses in Mexican grocery stores, specialty markets, and dedicated cheese shops. Kennedy also recommends sourcing certain cheeses online, from retailers like the Mozzarella Company.
Mexican cheeses to know
This is by no means an exhaustive list of Mexican cheeses, but it's a good place to start. These seven varieties illustrate a range of textures, flavors, and uses that will set you up for success when making Mexican food at home.
Añejo
It's a common misconception that queso añejo is just an aged version of queso fresco; instead, as Kennedy says, it is its own kind of cheese, "totally different in texture, moisture, and form." Dry and salty, this cheese is generally sold pre-grated. Sprinkle it on enchiladas, tacos, or refried beans for a touch of salinity.
Asadero
Mild tasting with a pleasant acidity, this fresh cheese is slightly chewy and tender. Because it melts wonderfully, use it to top a bowl of chile con queso or as stuffing for chile relleno.
Chihuahua
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, the flavor becomes more pronounced and tangy. You can grate it to top dishes, or stuff it into chile relleno or tamales.
Cotija
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, so it's great sprinkled over dishes as a finishing touch or mixed into corn salads.
Queso fresco
This fresh cheese (the literal translation of the name) is a salty variety that's usually enjoyed crumbled but can also be sliced or melted. Use it on refried beans, enchiladas, or stuffed in chiles.
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 that resemble string cheese. Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas or served with chile de agua. Small one-inch balls are often eaten as snacks and enjoyed with a drink.
Queso panela
Molded in a basket, this fresh cheese is sometimes sold as queso de canasta. The unusual shape and textured exterior help distinguish this cheese—which is best enjoyed while still moist and fresh—from its counterparts.
Other Mexican dairy to know
Of course, Mexican dairy products do not begin and end with cheese. Kennedy recommends seeking out these two products—a textured, ricotta-like product and a smooth, thick cream—to add even more variety to your fridge.
Requesón
Soft, creamy, and mild-tasting, this ricotta-like ingredient is a by-product of cheesemaking. To produce it, 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.
Crema
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.
