Who doesn’t love cheese? With Cinco de Mayo right around the corner, we’ve rounded up five excellent Mexican cheeses that you need to start cooking with now!
Queso Fresco is a creamy, soft cheese that is made with whole milk and is almost spongy in texture. Naturally crumbly, it is often used to sprinkle over black beans or fish tacos.
Considered Mexico’s answer to an aged parmesan, this salty, strong-smelling cheese takes its name from the town of Cotija in Michoacan state. Easily shredded or crumbled, Cotija is best when used as a flavor-adding topping for salads, beans and pasta.
Similar to unaged Monterey Jack, Oaxaca is a creamy white and moderately soft cheese that’s excellent for melting. Taking its name from the State of Oaxaca in southern Mexico, this cheese is commonly found in quesadillas and empanadas.
This delicious cheese is made with a mixture of cows’ and goats’ milk rather than sheep’s milk. Light yellow and easily meltable, this is a wonderful multi-purpose Mexican cheese. Try it out in our delicious Mango and Manchego Quesadillas!
Translating into “white cheese,” Queso Blanco is another soft, crumbly cheese. Upon being heated, it becomes creamy without melting completely, making this versatile cheese a perfect addition to foods, such as refried beans or enchiladas.