Mexican Cheese and Cream Queso Mexicano
Mexican Cheese and Cream
Queso Mexicano or Mexican Cheese ideal to complement your authentic Mexican food favorite dishes such as quesadillas, enchiladas, taquitos, sopes, mole, botanas, huevos & more. Mexican cheeses are divided in 4 types of categories:
- Fresh (Queso fresco blanco) Panela - crumbling (greek basket cheese)
- Melting cheese - Oaxaca
- Age or Anejo - Cotija
- Cream or cremoso
Mexican cheese has a history that began with the Spaniards since the diet of the first people who inhabited Mexico consisted mainly on a diet of the occasional wild game, fish, fowl, vegetables and fruits. When the Spaniards first introduced cows, sheep and goats it became the greatest sources of milk and meat in Mexico, permanently changing the dietary habits of its inhabitants forever. Spaniards also brought cheese making techniques from Spain, like Manchego.
Mexican society was greatly impacted by the changes in their diet by the Spanish Colonization. Even though cheese making was brought by the Spanish conquerors, with time it evolved into a regional occupation, a lifestyle which until today produces a variety of Mexican cheeses. This trade or way of living has become a family tradition, that gets its techniques, secrets, and ingredients passed on from generation to generation, perfecting it on the way and leading to the variety of cheeses produced today in Mexico.
Today, major cheese producing areas also include Jalisco, San Luis Potosi, Chiapas, Tlaxcala, Toluca, Oaxaca, Queretaro, Michoacan, Chihuahua, Aguascalientes, Puebla and Guanajuato
The following list contains the most popular and frequently produced Mexican cheeses, with suggestions as for what you can use instead. A brief description of what the cheeses are and if it has alternate names.
Glossary of Mexican Cheeses - Quesos Mexicanos
Cheese is queso in Spanish. Some of these cheeses can be found in natural foods stores, Latin markets, and some supermarkets, especially in the West and Southwest.