Counter with various cheeses for sale at the Coyoacan market in Coayoacan, Mexico City. Thelmadatter / wikimedia / 2010 / CC BY-SA 3.0
Cheese is everywhere in Mexican cuisine.
Mexico has many unique cheeses that have evolved in Mexico itself, in addition to those originally inspired by Spanish settlers.
Many of the most popular Mexican cheeses are fresh, and complement perfectly the many fresh dishes and fresh toppings used in Mexican cuisine.
Many of these fresh cheeses are also “designed” not to melt when used in cooking. They keep their shape; they don’t ooze and run. This makes them ideal as a cheese to stuff baked dishes with. Not many non-Mexican cheeses will act like this.
For those who can’t get these Mexican fresh cheeses, there are workarounds such as not putting as much cheese at the end of baked burritos, etc.
See also: Mexican Food
Substitutes for non-melting Mexican cheeses
Halloumi won’t melt when heated, though the flavour might not be want you want in Mexican food all the time. Pressed dry cottage cheese, Feta (well-rinsed to reduce the saltiness). Ricotta made from whey (not whole milk ricotta). Or really, whatever cooking cheese you have to hand, but just place it in such as way that doesn’t do anything to encourage it to melt out all over the place.
Some Mexican cheeses
Añejo is a firm, Mexican cheese. It can be used to stuff items such as burritos or enchiladas; shredded, it can garnish tacos, salads and soups such as black bean.
...Asadero is an off-white, semi-firm Mexican cheese with a light, fresh taste. It is an excellent cooking cheese: when it melts, it becomes quite creamy without giving off any oil, even at higher temperatures.
...Chihuahua cheese is a Mexican pale yellow, semi-soft cheese with a flavour like that of Cheshire cheese, or of a mild white cheddar. It was first made by Mennonites.
...Cotija cheese is a Mexican hard cheese good for grating. It is crumbly, with a mild taste but a sharp, salty tang. It does not melt welt.
...Criollo cheese is a pale yellow, semi-firm cheese made around Taxco, Guerrero in Mexico. Good for grating.
...Jalapeño cheese is cheese — any cheese — with jalapeño peppers in it. The cheese may be semi-firm, or a soft one. You can also make your own at home.
...Mexican Manchego Cheese is a rindless golden-yellow, semi-firm cheese with a slightly nutty taste. It can be used as a table cheese or for cooking.
...Oaxaca cheese is a Mexican soft cheese formed into braided balls. It is the most usual cheese in Mexico for making quesadillas with.
...Panela is a fresh, Mexican cheese made from pasteurized cow’s milk. It is white with a mild taste. The texture is creamy and soft, somewhat spongy. The cheese has no rind.
...Queso Blanco is a fresh Mexican cheese made from skim cow’s milk. The cheese is white, creamy, and crumbly. It doesn’t melt when heated.
...Queso Fresco is a soft, crumbly Mexican fresh cheese. Crumble over dishes, or use as a cheese to stuff things with. It softens when heated but doesn’t melt.
...Queso Fundido is a Mexican term that means “melted cheese.” The cheese can be any cheese.
...Queso Quesadilla is a smooth, white and creamy cheese made from cow’s milk. It melts very well, making it very popular in quesadillas, and thus its name.
...Requesón is a Mexican fresh cheese. It is white and lumpy, with a creamy and slightly tart, slightly salty taste. It is good for stuffing food such as enchiladas with.
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