Types of Mexican Cheese

Mexico is one of the world’s biggest cheese producers and consumers. The country and its native inhabitants were introduced to dairy by the Europeans during the Spanish conquest when the Spanish brought with them their cattle and their cheesemaking techniques. From then on, dairy products, like milk and cheese, became an irreplaceable part of the country and the New World on the whole.

Mexico, along with Argentina and Brazil, produces enough cheese to make Latin America the third-largest cheese-producing region in the world, trailing behind only Europe and the United States. By itself, the country ranks 8th in the world for cheese production. In 2023, Mexicans consumed approximately 700,000 tons of cheese, highlighting the nation’s profound appreciation for this beloved culinary staple.

Cheese is such a vital element of Mexican cuisine and culture that over 20 distinct varieties developed in the country. However, while well-known types like Queso fresco and Cotija have gained international popularity, many regional specialties are at risk of fading into obscurity.

List of Mexican-style Cheeses

“Queso” means “cheese” in Spanish, and that’s why the names of most of the Mexican cheeses start with the word. Most varieties from this country are made with cow’s milk, though there are a few exceptions. For instance, Mexico’s unique take on the famous Manchego is traditionally crafted from goat’s milk, unlike its Spanish counterpart, which uses sheep’s milk. However, it’s important to note that most store-bought “Mexican” Manchego today is typically made with cow’s milk.

Here’s a list of the recognized cheese varieties, along with what they taste like and their traditional uses:

Soft Cheeses

Name			Calories/oz	Flavor & Characteristics	Traditionally Used in
Panela	Origin: Jalisco	Cow	60 kcal/oz	Mild, slightly salty; firm and spongy texture; melts poorly	Grilled panela, salads, tacos, quesadillas
Queso Fresco	Mexico	Cow	80 kcal/oz	Mild, fresh, slightly tangy; soft and crumbly texture; melts poorly	Chilaquiles, enchiladas, sopes, refried beans, Mexican fried cheese
Queso Blanco	Mexico	Cow	85 kcal/oz	Mild and slightly salty with a crumbly texture; melts poorly	Tostadas, enchiladas, tacos, salads, grilled cheese dishes
Asadero	Chihuahua	Cow & Goat	100 kcal/oz	Buttery and mild; smooth, stretchy texture; excellent melting	Quesadillas, enchiladas, burritos, chiles rellenos
Queso Crema (Doble Crema)	Mexico	Cow	100 kcal/oz	Creamy, buttery, and mild flavor; smooth and spreadable texture and excellent melting	Salsas, dips, sauces, soups, spreads for bread or crackers
Queso Jalapeño	Veracruz	Cow	90 kcal/oz	Mild, creamy with a hint of spice from chopped jalapeños; melts well	Quesadillas, nachos, tacos, salsas, melted dips.
Queso Corazon	Chiapas	Cow	85 kcal/oz	Mild flavor; crumbly texture; melts poorly	Salads, soups, tacos, sopes.
Chihuahua	Chihuahua	Cow	100 kcal/oz	Rich, mild to sharp flavor; excellent melting	Choriqueso (or queso flameado, a Mexican cheese dip), quesadillas, nachos, fondue, cheese sauces, casseroles.
Adobera	Jalisco	Cow	90 kcal/oz	Slightly acidic, with a mild flavor; melts well.	Mexican-style pizzas, quesadillas, baked casseroles, soups.
Costeña	Veracruz	Cow	80 kcal/oz	Mild, slightly salty; melts well	Casseroles, soups, sandwiches, sauces
Requesón	Mexico	Cow	50 kcal/oz	Similar to ricotta, mild and creamy; soft, grainy texture; melts poorly	Enchiladas, pastries, empanadas, tamales, filling for sweet breads

Semi-hard Cheeses

Name				Flavor & Characteristics	Traditionally Used in
Oaxaca	Oaxaca	Cow	85 kcal/oz	Mild, slightly tangy with a similar stringy texture; melts well.	Choriqueso, tacos, burritos, tortas, chiles rellenos, and melted over tostadas.
Queso de Bola (Queso Ocosingo)	Yucatán	Cow	110 kcal/oz	Nutty, sharp flavor with a slightly sweet note; firm and crumbly; melts well.	Tortas, sandwiches, grated over beans, used in baking
Manchego (Mexican version)	Mexico	Goat	90 kcal/oz	Mild, buttery, and slightly nutty flavor; characteristic woven herringbone-pattern rind; melts well.	Quesadillas, sandwiches, tostadas, chilaquiles, soups.
Queso Zacatecas	Zacatecas	Cow	110 kcal/oz	Mild flavor; crumbly texture; melts poorly.	Enchiladas, tacos, refried beans, salads, soups.
Porta Salud (Mexican version)	Michoacán	Cow	100 kcal/oz	Mild, slightly tangy, similar to a young gouda; melts well.	Sandwiches, quesadillas, soups, toppings
Criollo cheese	Oaxaca	Cow	90 kcal/oz	Mild, slightly tangy; crumbly texture; melts well.	Quesadillas, salads, enchiladas
Queso Real del Castillo	Baja California	Cow	95 kcal/oz	Mild, creamy with a slight sweetness; melts well.	Casseroles, soups, grilled cheese dishes, savory baked goods.
Poro de Tabasco	Tabasco	Cow	105 kcal/oz	Mild, slightly tangy; firm and crumbly texture; poor melting.	Enchiladas, soups, tacos, and beans.

Hard Cheeses

Name				Flavor & Characteristics	Traditionally Used in
Queso Añejo	Mexico	Cow	110 kcal/oz	Aged version of queso fresco, has a salty, sharp flavor with hints of paprika or chili powder due to its aging process; melts poorly.	Tacos, enchiladas, beans, salads
Cotija	Michoacán	Cow	90 kcal/oz	Strong and salty with a crumbly texture (some people find it to smell like feet); melts poorly. (sometimes referred to as “Mexican Parmesan”)	Elote, tacos, tostadas, chilaquiles, salads.
Queso de Cuajo	Chihuahua	Cow	100 kcal/oz	Mild, slightly tangy; melts well	Casseroles, soups, tacos, enchiladas.
Queso Molido (Queso Prensado)	Yucatán	Cow	90 kcal/oz	Mild flavor; crumbly texture; melts poorly	Soups, salads, beans, casseroles.
Queso Seco	Mexico	Cow	90 kcal/oz	Strong, salty; dry and crumbly texture; melts poorly	Beans, salads, tacos, enchiladas

What Does a Mexican Cheese Blend Contain

Despite the name, the Mexican cheese blend available at the market is not a blend of only Mexican-origin cheese. The exact combination varies from one brand to another, but it typically includes cheeses like Monterey Jack, Cheddar, Asadero, and Colby Jack. In fact, it’s easy to whip up your own cheese blend for your Mexican dishes at home.