Mexican cheeses are a reflection of Mexico’s rich cultural and gastronomic diversity. From mild and fresh to aged and robust, each cheese tells a story that goes back through centuries of traditions and cultural fusions. 

These cheeses are not only essential ingredients in Mexican cuisine, but also represent the identity and flavour of their regions of origin. 

Whether in an Oaxacan quesadilla, an elote sprinkled with Cotija, or a Yucatecan queso relleno, Mexican cheeses offer a unique experience that delights the senses and enriches any dish.

5 types of Mexican cheeses

Oaxaca cheese

Oaxaca cheese (from the state of Oaxaca, Mexico) is one of the most emblematic types of mexican cheeses of this country, known for its mild flavour and distinctive texture.

The process of making Oaxaca cheese is artisanal and requires skill. The milk, usually cow’s milk, is curdled and then the curd is cut into small pieces. 

The curd is heated and stretched repeatedly until it reaches the desired consistency, forming the characteristic strands. It is then rolled or plaited for sale.

Culinary Uses of Oaxaca Cheese

Oaxaca cheese is very versatile in Mexican cuisine due to its ability to melt without losing its soft texture:

• Quesadillas: It is the quintessential cheese for this dish, as when it melts, it becomes creamy and delicious.
• Enchiladas and stuffed chillies: It is used for stuffing and gratin, providing a mild flavour and a perfect melted texture.
• Tlayudas: Another Oaxacan dish where it is used to cover the tlayuda, a large, crispy tortilla, with a generous layer of melted Oaxaca cheese.
• Fundidos and casseroles: Ideal for preparations that require melted cheese, such as queso fundido, often mixed with chorizo, mushrooms or nopales.

Cotija cheese

Cotija cheese (originally from the state of Michoacán, Mexico) is another of the Aztec country’s most emblematic cheeses, known for its strong flavour and its ability to enhance a wide variety of dishes.

Cotija cheese is made primarily from cow’s milk, which is then curdled and pressed to remove the whey. 

It is then salted abundantly and left to mature for several months, which gives it its characteristic hardness and strong flavour. 

Depending on the ripening time, it can be classified as fresh or aged.

Culinary Uses of Cotija Cheese

Cotija cheese is very versatile in Mexican cuisine, where it is mainly used as a condiment:

• Sprinkled: It is commonly used to sprinkle on dishes such as enchiladas, tacos, beans, chilaquiles, elotes (roasted corn), and salads. Its strong, salty flavour perfectly complements these dishes.
• In sauces: Although it does not melt well, it can be incorporated into Mexican sauces to give them a unique texture and flavour.
• Soups and stews: Adding it to soups and stews gives them an extra layer of flavour.
• Combined with cream: In some dishes it is mixed with cream or sour cream to make a thick, flavourful sauce that is used as a garnish.

Panela cheese

Panela cheese is a fresh, mild cheese popular in Mexican cuisine, known for its light flavour and versatility in a wide variety of dishes.

This cheese is made primarily from cow’s milk. 

The milk is curdled and placed in moulds that give it its characteristic, usually cylindrical, shape. It is pressed lightly to remove the whey and salted before being packaged and distributed. 

Because it is a fresh cheese, it does not undergo a ripening process.

Culinary Uses of Panela Cheese

Panela cheese is very versatile in Mexican cuisine and is used in a wide variety of dishes:

• Salads: It is popular in fresh salads due to its firm texture and ability to absorb dressings and flavours without crumbling.
• Snacks: It is usually served in slices or cubes as a snack, often accompanied by sauces, herbs, or simply with a touch of salt and pepper.
• Grilling: Although it does not melt, it can be grilled or fried, which gives it a golden and crispy texture on the outside, while remaining soft on the inside. It is ideal for grilling or as an accompaniment to meats.
• Soups and stews: It can be added to soups or stews to provide a smooth, creamy texture.
• Tacos and cakes: It is an excellent complement to tacos, cakes and other Mexican snacks, where it provides a fresh and smooth texture.

Chihuahua cheese

Chihuahua cheese, (originally from the state of Chihuahua, Mexico) also known as Menonita cheese, is one of the most appreciated Mexican cheeses for its flavour and its ability to melt evenly.

Chihuahua cheese is made from cow’s milk, and although it is possible to find industrial versions, Mennonite cheeses continue to be produced mostly artisanally in communities in Chihuahua. 

The milk is pasteurised, curdled and then pressed to remove the whey. The cheese is then salted and left to mature for a period of time that can vary from weeks to months, depending on the desired flavour intensity.

Culinary Uses of Chihuahua or Queso Menonita Cheese

Chihuahua cheese is highly valued in Mexican cuisine due to its excellent melting ability, making it ideal for a wide range of dishes:

• Quesadillas: It is one of the favourite cheeses for quesadillas, as it melts perfectly and offers a delicious flavour without being too strong.
• Fondue and nachos: Its ability to melt evenly makes it ideal for fondues and nachos, where you need a cheese that stays soft and creamy.
• Stuffed chillies and enchiladas: It is used as a filling for chiles rellenos and enchiladas, bringing a creamy texture and delicious flavour to the dish.
• Sandwiches and cakes: Excellent in sandwiches and cakes, where its mild flavour complements other ingredients well.
• Gratins: Used in gratins and other dishes that require a layer of melted cheese.

Bola Cheese

Bola Cheese is an emblematic cheese in the gastronomy of the Yucatan peninsula, especially known for its use in traditional Yucatecan dishes.

This cheese has an interesting history and a unique flavour that makes it stand out from other Mexican cheeses. 

Queso de bola has its roots in Edam cheese from Holland and was introduced to the Yucatán peninsula during colonial times, when European ships brought goods to Mexico. 

Over time, queso de bola adapted to local tastes and became an essential ingredient in Yucatecan cuisine.

Queso de bola is made from cow’s milk and follows a process similar to Edam cheese. The milk is curdled, pressed and then left to mature. During the ripening process, it is coated with red wax to protect it and give it its characteristic shape. 

The ripening time can vary, which affects the firmness and flavour of the cheese.

Culinary Uses of Bola Cheese

Queso de Bola is fundamental in several traditional Yucatecan dishes:

Queso Relleno: This is one of the most famous dishes in Yucatecan cuisine, where queso de bola is hollowed out and stuffed with a mince of ground meat, sultanas, olives and almonds, among other ingredients. It is then baked in the oven and served with a tomato and chilli sauce.

• Soups: It is used in soups such as sopa de lima, where cheese is grated and added to the broth for flavour.
• Enchiladas and tamales: It can be used as a filling in enchiladas and tamales, adding its characteristic flavour.
• Cheese boards: Because of its flavour and texture, it is also used in cheese boards, accompanied by fruits, breads and wines.

And for you, what is your favourite Mexican cheese? Comment and leave us your opinion on the different Mexican cheeses or other varieties that we haven’t mentioned.

Remember! At Taqueria de Birra we are experts in tacos and Mexican food since 1989, so if you want to try some authentic Mexican tacos with the best cheese, we invite you to come and try them at our premises in C/ Don Pedro, 11 and Plaza de las Comendadoras, 2.