Mexico and its cheeses

Throughout the centuries, Mexican cuisine has been enriched by the arrival of new ingredients. For example, dishes like mole would not exist without foreign spices such as cinnamon, pepper, and clove. Although there are many similar examples, today we tell you about the Mexican cheeses and which ones have become the most popular types in Mexico. What is your favorite cheese? You can also read: 6 benefits of eating ricottaMexico and its cheesesMexican cuisine is well known for offering a wide variety of sweet and savory dishes, many of which have a touch of cheese. For example, garnachas like quesadillas, huaraches, and flautas always contain cheese. Similarly, in desserts, marquesitas and capirotada also require a touch of cheese to balance the flavors. In this sense, each region has more popular types of cheeses than others, and there are also differences in textures, flavors, and even aging times. If you are a cheese lover, discover more about the Mexican cheeses. They are among the best in the world! Oaxaca CheeseLegend has it that Oaxaca cheese came to light when a girl named Leobarda Castellanos García got distracted while preparing cheese, then poured hot water and obtained a soft cheese that melts easily, which she named quesillo. Whether the story is true or fiction, the reality is that Oaxaca cheese is a staple in Mexican cuisine and is used in many preparations, from antojitos, garnachas, stews, and more. A couple of weeks ago, the portal TasteAtlas ranked quesillo among the best in the world, so we wouldn’t be surprised if it becomes one of the most popular globally. Panela CheeseAlso known as basket cheese, this ingredient is a classic in Mexican cuisine, as it is added to soups, broths, garnachas, tacos dorados, tostadas, and more. To top it off, panela cheese can also be enjoyed as a dessert if served with ate. It is characterized by having a subtle flavor and a creamy consistency. It is also very popular in the central part of the country, as it can be added to a long list of recipes. Cotija CheeseAccording to the Secretariat of Agriculture and Rural Development, Cotija cheese has a designation of origin, which means it is 100% Mexican. This cheese is characterized by its hard consistency and strong, salty flavor. It can be used in all kinds of antojitos and garnachas, as well as in traditional recipes like uchepos, stuffed chiles, and even in desserts like capirotada. Asadero CheeseThis cheese is produced in Aguascalientes and is perfect for a wide variety of recipes such as tacos, alambre, stuffed chiles, melted cheese, stuffed potatoes, and more. Thanks to its semi-soft consistency and excellent melting qualities, you can incorporate asadero cheese into any recipe that requires melted cheese. Chihuahua CheeseThis semi-hard cheese is known for its delicious flavor and quick melting. The production of this cheese began with the Mennonites, but today many brands produce it. It is also known as Mennonite cheese or wheel cheese. It is perfect for making quesadillas, pasta, stews, antojitos, and more.See more: 5 Mexican cheeses you must tryAdobera CheeseIts name comes from the fact that it resembles a brick or adobe. It is characterized by having a very fresh and slightly acidic and salty flavor. It is believed that adobera cheese production began in Jalisco and that its origin dates back to the 19th century when migrants brought pasteurization processes to the region. Bola CheeseThis cheese is a gem of Mexican cuisine! This product is typical of Ocosingo, Chiapas, and has a creamy consistency, but it can also be crumbled. An interesting fact about this cheese is that due to the way it is produced, it does not require refrigeration, as the rind that covers it keeps it fresh and in good condition. RicottaRicotta is not technically a cheese, but a dairy product obtained from whey. However, this product is consumed as if it were a type of cheese, as it is used to fill tlacoyos, quesadillas, gorditas, and more. Additionally, ricotta is used in the production of various desserts. Cincho CheeseHave you ever heard of this cheese? This typical product of Morelos has a salty and acidic flavor and is made with raw milk, a type of milk that has not been pasteurized. Chapingo CheeseDid you know that Chapingo University produces its own cheese? This type of aged cheese began production over 40 years ago. Have you tried it? Now that you know the history and characteristics of the most popular Mexican cheeses, don’t forget to include them in your dishes and tell us which one you like the most.Read more: Tips for assembling a good cheese board