Why is Mexican cheese tasteless

Mexican cheeses are one of the most common types

Today one cannot imagine Mexican food without cheese, but it was not consumed before the conquest. It was the Spaniards who brought the cows and goats to the New World who produce the milk that is used to make the great variety of exquisite Mexican cheeses in our time

There are dozens of cheeses in Mexican territory, each with its own characteristics and specific uses. Don't stick with the often tasteless product sold by supermarkets in the United States under the name "Mexican Cheese"; Well worth looking for a shop that sells authentic products to know the rich variety of cheeses Mexico has given the world.

Below I present the description of some of the most popular Mexican cheeses and mention their most common uses. However, do not doubt to use each type of cheese as you see fit.

Fresh cheese

Panela cheese is good for Botanear. Photo (c) Robin Grose

White and smooth, Panela cheese is firmer than cream cheese and has a flexible consistency. It can be cut, but you can't break it. When heated, it softens and becomes creamy, but does not melt. Its smooth texture soothes that it sometimes even grinds a bit when it bites. It is slightly salty and is often only eaten as a snack. It is also known as Basket of cheese for the baskets that serve as a mold in their manufacture.

  • Recipe: Toasted Panella Cheese with Serrano Chili and Soy Sauce

White cheese

White Cheese Photo (c) Dorling Kinderley / Getty Images

Another soft white cheese that crumbles easily. When heated, it becomes creamy, which makes it very versatile - it is used for cold (on salads, for example) and heat (on rice or beans, or to make fried cheese).

cottage cheese

Cottage cheese photo (c) Joel Kramer cc from 2.0

A very fresh cheese, white and very soft - so much so that it can be spread out. It looks like cheese ricotta Italian It has a delicate creamy taste. It is used a lot to fill snacks like tlacoyos and gorditas.

Oaxaca cheese

Oaxaca cheese is made up of soft strands. Photo (c) Robin Grose

It takes its name from the state of Oaxaca, south of Mexico, but it was also known as question. It is a white cheese with a medium soft consistency. Its appearance is a bit unusual due to the way it is made; When curdling, many threads form that intertwine in long strips to form a cheese ball. This cheese melts and melts very easily. It is used when melted cheese is needed, as in the case of quesadillas.

Chihuahua cheese

It is also known as Mennonite cheese because it originated in the Mennonite communities in northern Mexico. It is aged, firm, light yellow cheese. It tends to have a strong taste compared to most Mexican cheeses. It melts easily and is often used to prepare melted cheese or the delicious rillettes of cheese.

Mexican Manchego cheese

Manchego cheese is light yellow in color. Photo (c) Robin Grose

Another firm cheese with a light yellow color and a mild taste reminiscent of butter. It's good as a snack or in quesadillas as it melts easily. Unlike Spanish Manchego cheese (a fine cheese made from sheep's milk), the Mexican version is made with cow's milk and is available at medium prices.

  • Recipe: Aztec cake (Aztec pudding) with Manchego cheese

Cotija cheese

Cotija cheese has a strong taste and smell. Photo (c) Robin Grose

Its name comes from the city of Cotija, Michoacán and is considered a kind of "Mexican Parmesan" due to its properties. It has a strong, salty taste and smell. It easily crumbles into lumps, which makes it very good to spread on salads, beans, pastas, and snacks. Don't miss the elotes made with cotija cheese