Mexican cheeses to delight the palate

Nowadays, we cannot imagine Mexican food without cheese, but before the Conquest, it was not consumed. It was the Spaniards who brought cows, goats, and sheep to the New World, permanently changing Mexico's eating habits.Mexican cheeses are present in both typical snacks and high-end dishes. Among the more than fifty varieties that exist today, here are some representative of our cuisine.Oaxaca cheese: also known as quesillo, it is a white cheese with a medium-soft consistency. This cheese shreds and melts very easily. It can be eaten cut into pieces for snacking, in quesadillas, and in stuffed chilies.Cotija cheese: considered the Mexican parmesan due to its characteristics, it has a strong and salty flavor and aroma. It can be used to accompany pasta, sprinkled on salads, and on dishes drowned in sauce.Panela cheese: a white and soft cheese, firmer than fresh cheese with a flexible consistency. It can be eaten cut into pieces for snacking, in sandwiches or tortas, and with grilled nopales.Ricotta: a very fresh and soft cheese with a creamy flavor. It is used to fill fried quesadillas, gorditas, or tlacoyos.Gourmet tip. To ensure greater freshness, check that they carry the Collective Brand seal.For recommendations on how to pair Mexican cheeses, visit my site.