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.
Manchego Cheese (Mexican)
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.
Cheese is everywhere in Mexican cuisine. Many of the most popular Mexican cheeses are fresh, and complement perfectly the many fresh dishes and fresh toppings used in Mexican cuisine.
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.