Types of Mexican Cheeses

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Cheese is a common ingredient in modern Mexican cooking. Cheeses from this region of the world come in a range of textures and tastes from light and creamy to hard and spicy.

Hard

  • Hard Mexican cheeses, also referred to as firm, are aged and mainly used as grated toppings for traditional dishes. Añejo Enchilado, Cotija and Manchego Viejo fall into this category.

Soft

  • Soft Mexican cheese is most commonly used for melting or for kneading into cheese balls. Añejo and Oaxaca are two popular soft Mexican cheeses.

Fresh

  • Fresh cheese is not aged. Blanco, Fresca and Requesón, the cheese used to fill enchiladas, are some of the cheeses in this group.

Semi-Hard

  • Edam, complete with small bits of meat, is considered a semi-hard queso. Manchego and Chiollo are also common cheeses in this distinction.

Semi-Soft

  • Asadero, or Mexican fondue cheese, falls into the semi-soft category. Also included are Chihuahua and traditional Jalapeno cheese.

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