In Mexico, there are several cheeses that are popular and widely consumed. Today, eDairy Market shares some of the most common and cherished cheeses in Mexican cuisine, including:

1. Queso Fresco: A fresh cheese with a mild flavor and crumbly texture. It is very versatile and is used in a variety of dishes such as tacos, salads, and snacks.

2. Queso Panela: Another fresh cheese, but with a firmer texture. It is commonly used in dishes like panela asada and can be added to salads and stews.

3. Queso Oaxaca: Also known as “quesillo,” it is a semi-hard and stretchy cheese similar to mozzarella. It is often used in the preparation of quesadillas and gratin dishes.

4. Queso Cotija: A dry and salty cheese that crumbles easily. It is sprinkled on tacos, corn (elote), and soups to add flavor.

5. Queso Manchego: Although the name is similar to Spanish cheese, Mexican Manchego has its own characteristics. It is a semi-hard cheese made with cow’s milk and is used in various dishes.

6. Queso Asadero: A semi-hard cheese that melts well, ideal for melting in dishes like quesadillas and nachos.

7. Queso Chihuahua: Originating from the state of Chihuahua, it is a semi-soft and mild cheese commonly used in dishes like enchiladas and melted in quesadillas.

8. Queso de Cabra: This fresh or aged goat cheese is used in salads, pasta, and other gourmet dishes.

These are just a few examples, and the diversity of cheeses in Mexico is vast and varies by region. The country’s culinary richness is reflected in the wide range of cheeses used in traditional cuisine.

Which of the featured cheeses is the healthiest?

In general terms, some cheeses can be considered healthier options due to their nutritional profile:

Queso Fresco: Fresh cheeses, like queso fresco or queso panela, often have less fat and calories compared to more aged cheeses. Additionally, they are rich in protein and calcium.

Queso de Cabra: Goat cheese is a lower-calorie and lower-fat option compared to some fattier cheeses. It is also a good source of protein and calcium.

Queso Oaxaca (quesillo): Similar to mozzarella, queso Oaxaca is relatively low in fat and contains protein and calcium. It can be a versatile option for grating or adding to dishes.

Queso Cotija: Although higher in sodium, queso Cotija is a source of calcium and protein.

However, it should be consumed in moderation due to its strong flavor and salt content.

Which cheese is your favorite?

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