Panela Cheese Substitutes

Panela is a fresh Mexican cheese that has a mild taste and a soft creamy texture.

Made from cow's milk, the cheese is an adaptation of Greek basket cheese.

It has a variety of uses in the kitchen and is excellent crumbled over tacos, nopale salads, quesadillas, or huevos rancheros.

What is Panela Cheese?

Panela (pronounced pa-NEH-lah) is a semi-soft, fresh Mexican cheese made from skimmed cow’s milk, rennet and sea salt. Panela cheese is commonly known as “queso canasta” or “queso de la canasta”. It takes its name from the baskets in which the cheese is commonly made and the characteristic imprint left on the exterior of the cheese after it has been pressed.

Predominantly made from skimmed or low-fat milk, it is lower in fat than many other Mexican cheeses. Panela is one of Mexico’s most popular “fresh cheeses” and is widely produced and distributed throughout the country and internationally.

Key Takeaway: Panela is a mild, semi-soft Mexican cheese traditionally made in baskets, leaving an imprint on the rind.

What is Panela Cheese Used For?

Panela cheese is quite versatile and can be cut into cubes and tossed in salads, shredded over sopes and tostadas or sliced for sandwiches. The most desirable characteristic of Panela is its ability to stand up to high heat. The structure of Panela cheese allows it to be baked, fried or even grilled. It can also be cubed and added to soups and stews without losing its shape and becoming stringy. Panela does not lose its shape or release any liquid or oil when heated. The cheese will warm, soften and brown beautifully without breaking or running making it a great meat substitute in many dishes.

What are the best panela substitutes?

To replace panela in a recipe your best options are paneer or halloumi for frying; to crumble as a topping then try ricotta, cottage cheese, or Cotija. While each option has its unique flavor and texture, they are all comparable cheeses and won’t be out of place in any dish that calls for panela.

Panela Substitutes Infographic

1. Paneer

Use for frying and slow-cooking

Paneer is an Indian cheese that has a mild, milky flavor similar to panela. It is a firm, fresh cheese that is usually unsalted and may seem bland if eaten straight from the pack. However, this is an excellent cheese for frying on a high heat or slow cooking in curries and chili beans. It can withstand the heat without losing shape.

In the United States, paneer is a common product that can usually be found in mainstream supermarkets. If you're interested in a delicious use for this cheese, be sure to check out our handy article which compares saag and palak paneer.

2. Halloumi

Use for frying and slow-cooking

Halloumi is another useful replacement for panela cheese if you need it to withstand heat without melting. When eaten raw, this product is bitter and salty thanks to the brine that it is packed in. Once cooked, the strong taste disappears, and the cheese takes on the flavors of the other ingredients in the dish. It offers a pleasant creamy mouthfeel, but is also rubberier than panela and has a texture that squeaks when you bite into it. This may be a positive feature, depending on your personal preferences.

3. Ricotta

Use for crumbling

Ricotta is a mild-tasting, fresh cheese with a creamy, somewhat grainy texture. It has a milky, slightly sweet taste and looks similar to panela. It is excellent for crumbling over soups and tacos or added to the contents of a burrito. For sweet desserts, puddings, and pies, ricotta is an excellent choice. Try to find a variety that is firm in texture if possible as this will better mimic the texture of panela.

Key Takeaway: Ricotta's grainy texture makes it a great panela substitute for crumbling over Mexican dishes or using in desserts.

4. Cottage cheese

Use for crumbling

Cottage cheese is a first-rate panela alternative if you’re looking for a healthier choice. It is helpful for people looking to lose weight and is high in Vitamin B, protein, selenium, and calcium.

Cottage cheese is a fresh cheese that has a soft, moist texture made up of curds that are mixed with cream or whey. Its mild, slightly sour flavor makes it ideal for sprinkling over your favorite Mexican food.

5. Queso Oaxaca

Best for stuffing or grating

Queso Oaxaca is a Mexican cow’s milk cheese. It is a white, semi-soft variety that belongs to the pasta filata family. The cheese is stretched and kneaded into a long rope, then sold in balls. Oaxaca has a mild, buttery flavor and is a little salty. Its texture isn’t as crumbly as panela, but it can still be grated onto meals like beans, soups, or tostadas.

Oaxaca melts so don’t use it as a replacement in recipes that require the cheese to hold its shape. Instead, stuff it into enchiladas, peppers, or quesadillas for a deliciously creamy, cheesy dish.

6. Queso fresco

Best for crumbling or cubing

Queso fresco, or “fresh cheese”, is a mild, fresh-tasting cheese that balances out heavy, meaty recipes deliciously. It also makes a tasty addition to lighter dishes like grilled vegetables or salads. This is a lighter cheese than most of the others on this list and won’t add the same buttery mouthfeel to meals. Although cooking will soften queso fresco, it won’t melt.

7. Farmer’s cheese

Best for crumbling

Farmer’s cheese is a type of cottage cheese that is pressed, resulting in a firmer texture with less moisture. It can be used in a similar way to panela in cooking and is ideal for sprinkling over food. Farmer’s cheese can be produced from sheep, goat, or cow’s milk so it’s flavor can vary from very mild to acidic. It is sometimes rolled in herbs or other seasonings so check the label to make sure it’s suitable for your dish.

8. Non-Aged Cotija

Use for crumbling or grating

Cotija cheese is a Mexican cheese made from cow’s milk. When mature, it is a hard, dry cheese that has a salty flavor, similar to Parmesan. Although this is an excellent cheese for use in Mexican cuisine, the immature version will more closely mimic the taste and texture of panela. It is moist and crumbly with less saltiness – great for adding rich, creaminess to food.

9. Mozzarella

Best for grating or slicing

Fresh mozzarella has a subtle, milky flavor with a soft texture that is low in fat. The low-moisture product will make a great panela substitute; it is a popular variety of cheese that is easy to find in supermarkets. Grating fresh mozzarella can be a challenge so break up the cheese with your hands and sprinkle it over the dish. You can also slice it and add to salads, pizzas, or simply eat as a snack.

FAQs

What qualities should you look for in a panela substitute?

The ideal panela substitute should mimic the mild, fresh flavor of panela. It should also have a similar soft, creamy texture that allows it to be sliced, cubed, shredded or crumbled easily. Crucially, it must hold its shape when exposed to heat and not melt or become stringy.

Does panela cheese melt?

No, one of panela's best qualities is that it does not melt when heated. So it's important to choose substitutes like paneer and halloumi that also hold their shape when cooked. Cheeses like queso Oaxaca that melt are not good panela substitutes for fried or baked dishes.

What is the best cheese to use in place of panela for frying or grilling?

For high-heat cooking methods like frying, grilling, or baking, paneer and halloumi are the best panela cheese substitutes. Their high melting points mean they brown nicely without melting into a puddle.

What cheese makes the best crumbled panela substitute?

To replicate panela's soft texture for crumbling over dishes, try fresh ricotta, cottage cheese, queso fresco or young Cotija cheese. Their moist, crumbly textures can easily be sprinkled onto soups, salads, tacos and more.

Can I use mozzarella instead of panela?

You can use fresh mozzarella in place of panela in some dishes, but it may not be suitable for all recipes. Mozzarella has a very mild flavor and reasonably firm texture when fresh, making it a decent substitute for eating raw or using in cold dishes. However, mozzarella melts readily when cooked so avoid using it as a panela replacement in heated recipes.

Conclusion

Panela is a mild, soft cheese that is good for frying, crumbling, and slicing. Paneer or halloumi will work well as a substitute ingredient for fried or slow-cooked meals.

There are plenty of soft cheeses to replace panela such as ricotta, cottage cheese, or queso fresco.

Queso Oaxaca is a great choice in heated dishes if you want the cheese to melt, rather than hold its shape.