MEXICAN CHEESE TYPES
ANEJO to REQUESON
ANEJO: Aged
queso fresco. Use crumbled or grated. Substitute: Romano
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. Substitutes: Fontina,
Monterey Jack, Muenster or Teleme (referred to as a "poor man's brie" from California)
CHIHUAHUS: Melting cheese, similar to a mild cheddar or Monterey Jack;
also known as queso menonita because it was introduced by the Mennonites. Use in
queso fundido, chile con queso, cheese sauces or casseroles. Substitutes: Muenster,
Medium Cheddar, Monterey Jack, or Mild Cheddar
CHONTALENO and CHONTALENO AHUMADO: Dry, grating cheeses, "ahumado" means smoked.
COTIJA: Salty,
dry grating cheese, sometimes referred to as Mexican Parmesan. Use as topping for
beans, Caesar salads and many other savory dishes. Softens but does not melt. Substitute: Parmesan
CREMA: Not
really a cheese but a dairy staple in Mexican cuisine. Crema is a heavy cream similar
in taste to créme fraiche. Thicker versions of crema are used as additions to sauces
and the thinner crema is used as a topping for tostadas, tacos, and enchiladas.
Substitute: Créme Fraiche, or make your own.
ENCHILADO: Literallly means "flavored with chile"; similar to cotija
anejo but coated with mild chile or paprika. Substitute: Feta
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. Manchego is actually a cheese from
Spain. Substitute: Pecorino Romano
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. Look for a spicy version too which is flavored
with cherry pits. Substitutes: Mozzarella or Armenian String Cheese.
QUESO CRIOLLO: One of the few Mexican "yellow" cheeses very similar to Munster.
This is a gratable cheese. Substitute: Munster
QUESO FRESCO: Translates to "fresh cheese". The U.S. version is soft, moist,
milk and crumbly cheese for sprinkling over enchiladas or black bean soup or crumbling
onto a salad. Sadly, most the versions in the U.S. do not melt very well. In Mexico,
the cheese is used to stuff chiles or for quesadillas. Substitute: Feta
REQUESON: Fresh,
mild, curd-like cheese similar to ricotta. Used in filling and desserts.
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