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In quesadillas, tamales, enchiladas, or chilaquiles, Mexican cheese is the perfect companion to many recipes in Mexican cuisine. Mexican cheeses, in addition to being the perfect complement or the star ingredient of numerous recipes, are also enjoyed as snacks and are present in practically every state in Mexico.

There are Mexican cheeses that, if you are a cheese lover, you must try. Below we present a guide for you to enjoy them proudly:

Queso de hebra
Also known as Oaxaca cheese or quesillo. It is mainly produced in Oaxaca and Chiapas, although today you can find it practically all over Mexico. It is one of the soft pasta Mexican cheeses; it is made with cow's milk and uses the stretching technique. It is fresh and creamy in the mouth, and its texture is moist and easy to handle. It is an excellent Mexican cheese for melting and gratin. No wonder it is the king of quesadillas!

Queso cotija
It is one of the most famous Mexican cheeses in the country. Its name comes from its place of commercialization: Cotija, in Michoacán, where producers from the nearby sierras of Jalisco and Michoacán come to sell it. The authentic one bears the indication of the Collective Brand, granted to the Regional Association of Cotija Cheese Producers, and is produced during the rainy season (from July to September). It is a cheese made from cow's milk, has a hard paste, and its aging ranges from 4 weeks to 6 months. Its characteristic mineral flavor, given by Colima salt, makes it perfect for pairing with your pastas.

Queso panela
It is one of the most consumed fresh cheeses in the country and is produced throughout Mexico. It is made from cow's milk, and in some places, it is made with skim milk; in the latter case, it has less fat, so it is recommended for some dietary regimens. In some regions of the country, there is a version called queso botanero made with partially skimmed milk. It is perfect for snacking or using in sandwiches and tortas!

Requesón
Experts believe that this cheese began to be produced with the arrival of the Spanish. It is made from the remaining whey from cheese making. Generally, it is made from cow's milk, although it can also be made from goat or sheep milk. It is a fresh cheese that can be prepared at home with milk, lemon juice, or white vinegar. We can try it in Mexican cuisine in snacks like tlacoyos.

Queso de bola Ocosingo
It is a unique Mexican cheese in the world that combines two cheese families: stretched pasta on the outside and fresh on the inside, making its outer paste hard and the inner semi-hard and crumbly. It is originating from Ocosingo, Chiapas, where there is a Collective Brand that groups the producers of this highly valued cheese in Mexican cuisine.

With information from Larousse Quesos Mexicanos, Carlos Yescas, Editorial Larousse, 1st edition 2013.

So now you know, celebrate this patriotic month with Mexican cheeses and share your creations with the Hashtag #FiestasPatriasConKiwilimón!