A JOURNEY TRHOUGH MEXICAN CHEESES

Today, imagining Mexican cuisine without cheese is truly difficult; however, before the arrival of the Spanish to the country, animals like cows and goats (along with their dairy products) were completely unknown. It was the Spanish who brought these animals to Mexico, introducing their dairy products.

Currently, there is a wide variety of genuinely Mexican cheeses, ranging from artisanal to industrial, including fresh, aged, and even aged cheeses. Here are a few examples:

• Queso fresco

  • This is a type of soft cheese with a relatively spongy texture, made from whole cow's milk. It is often served alongside various dishes such as cooked nopales (cactus paddles), beans, and rice, as it crumbles easily. It tends to be salty, but the amount of salt can vary depending on the producer.
    

• Queso manchego

  • The Mexican version of this traditional Spanish cheese is made with whole cow's milk and typically has a slightly mild flavor, with a texture that makes it perfect for use as a snack or appetizer. It's also easy to melt, making it a favorite for making gratins in Mexico.
    

• Queso panela

  • One of the most traditional cheeses in Mexico is a soft but firm cheese that typically squeaks when you bite into it. It is often made from low-fat milk and can be eaten on its own or paired with various foods.

• Queso Oaxaca

  • One of my favorites, and in general, Mexico's favorite, is Quesillo, also known as Oaxaca cheese. This cheese is prepared similarly to burrata cheese. It's creamy with a lot of whey inside that stretches and knots itself, creating a cheese that is easy to shred and melt. It's the preferred cheese for making quesadillas.

• Queso Cotija

  • Personally, this is my favorite cheese. Highly aromatic, with a strong and salty flavor reminiscent of a very aged Parmigiano Reggiano, and a hard, crumbly texture; this cheese originates from Cotija, Michoacán. It's perfect for adding to tacos, salads with nopales (cactus paddles), beans, and many traditional snacks.

• Quesos de cabra

  • Lastly, a name is starting to be recognized in Mexico thanks to the production of artisanal goat cheeses, which can be natural or seasoned with various options, offering a wide range of flavors and textures. Currently, the sale of these artisanal products is mainly found in wine-producing regions, but it is expected to expand nationwide soon.

This small list is just a part of the vast diversity found in Mexico among its ingredients. While there are many cheese blends out there labeled as "Mexican blend," the ones listed here are the true and recognized cheeses of 100% Mexican origin.