{"id":58468,"date":"2024-02-05T10:54:23","date_gmt":"2024-02-05T10:54:23","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58468"},"modified":"2024-02-05T10:54:25","modified_gmt":"2024-02-05T10:54:25","slug":"mexican-cheese-substitutes","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/","title":{"rendered":"Mexican Cheese Substitutes"},"content":{"rendered":"\n<p>Mexican cuisine is renowned worldwide for its bold, vibrant flavors. An essential component in authentic Mexican dishes is the <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a>. <\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/Mexican-Cheese-Substitutes.jpeg\" alt=\"Mexican Cheese Substitutes\" class=\"wp-image-58746\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/Mexican-Cheese-Substitutes.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/Mexican-Cheese-Substitutes-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Mexican cheeses<\/strong> add a unique tangy, salty creaminess that perfectly complements the complex seasonings.<\/p>\n\n\n\n<p>Unfortunately, many iconic Mexican cheeses can be difficult to source outside of Mexico.<\/p>\n\n\n\n<p>With a little creativity, you can recreate authentic Mexican flavors using <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese substitutes<\/a> readily available in grocery stores.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#What_Is_Mexican_Cheese\" title=\"What Is Mexican Cheese\">What Is Mexican Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Queso_Fresco_and_Queso_Blanco\" title=\"Queso Fresco and Queso Blanco\">Queso Fresco and Queso Blanco<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Oaxaca_Cheese\" title=\"Oaxaca Cheese\">Oaxaca Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Requeson\" title=\"Reques\u00f3n\">Reques\u00f3n<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Queso_Chihuahua\" title=\"Queso Chihuahua\">Queso Chihuahua<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Queso_Panela\" title=\"Queso Panela\">Queso Panela<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Queso_Asadero\" title=\"Queso Asadero\">Queso Asadero<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Queso_Cotija\" title=\"Queso Cotija\">Queso Cotija<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Does_queso_fresco_melt\" title=\"Does queso fresco melt?\">Does queso fresco melt?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Can_I_freeze_queso_fresco\" title=\"Can I freeze queso fresco?\">Can I freeze queso fresco?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#What_does_queso_fresco_taste_like\" title=\"What does queso fresco taste like?\">What does queso fresco taste like?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/mexican-cheese-substitutes\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_Is_Mexican_Cheese\"><\/span>What Is Mexican Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Mexico has a long, rich tradition of cheesemaking. When the Spanish introduced dairy animals to Mexico, local artisans quickly embraced cheese production. They created distinct varieties utilizing cow, goat, and sheep's milk.<\/p>\n\n\n\n<p>Mexican cheeses are characterized by their soft, mild, fresh flavors. Most are meant to be eaten soon after production. In fact, the term \"<a href=\"https:\/\/aglassandahalffullproductions.com\/feta-cheese-vs-queso-fresco\/\">queso fresco<\/a>\" translates to \"<a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">fresh cheese<\/a>.\"<\/p>\n\n\n\n<p>Cheese plays several roles in Mexican cuisine:<\/p>\n\n\n\n<ul>\n<li>Crumbled over antojitos like tacos and tostadas<\/li>\n\n\n\n<li>Melted in quesadillas, tortas, and enchiladas<\/li>\n\n\n\n<li>Served fresh with fruit for dessert<\/li>\n\n\n\n<li>Added to bean dishes for a creamy texture<\/li>\n<\/ul>\n\n\n\n<p>Queso fresco and Oaxaca cheese are among the most ubiquitous. However, Mexico produces over 40 varieties of cheese with unique taste profiles.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Queso_Fresco_and_Queso_Blanco\"><\/span>Queso Fresco and Queso Blanco<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Queso fresco<\/strong> is a soft, mild, <a href=\"https:\/\/aglassandahalffullproductions.com\/bulgarian-white-cheese-vs-feta\/\">white cheese<\/a> used to top enchiladas, tacos, and salads. It has a <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">crumbly texture<\/a> when chilled but melts nicely when heated. You'll also see it called \"queso ranchero.\"<\/p>\n\n\n\n<p><strong>Queso blanco<\/strong> is very similar - a fresh white cheese that melts smoothly. However, queso fresco uses rennet in production while queso blanco uses acids like vinegar or lime juice.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Mild feta, Italian ricotta, <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-paneer\/\">paneer<\/a>, queso de freir, or <a href=\"https:\/\/aglassandahalffullproductions.com\/cotija-cheese-vs-oaxaca-cheese\/\">queso de hoja<\/a>. For a more authentic tang, mix in a little lime juice. Queso fresco and queso blanco can be used interchangeably in recipes.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Oaxaca_Cheese\"><\/span>Oaxaca Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Oaxaca cheese<\/strong>, also called quesillo, has a mozzarella-like texture. When heated, it melts into long gooey strands. It is traditionally hand-stretched and wound into balls. Oaxaca cheese is essential for quesadillas, tlayudas (Mexican pizza), and chiles rellenos.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Mozzarella or provolone work nicely, or experiment with a blend. Add a pinch of salt for a boost in flavor. Stretch the cheese by hand before using for an authentic stringy texture.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Requeson\"><\/span>Reques\u00f3n<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Reques\u00f3n<\/strong> is often compared to ricotta. It has a moist, grainy texture and mild milky taste. Reques\u00f3n is wonderful in dessert breads but also makes a creamy filler for enchiladas.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Ricotta is an obvious substitute here. Full-fat varieties will be closest in richness. For a creamier texture, puree in a food processor.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Queso_Chihuahua\"><\/span>Queso Chihuahua<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Named after the state of Chihuahua, this pale <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-velveeta\/\">yellow cheese<\/a> has a mellow, buttery taste. It melts extremely well, so it's perfect for queso dips, fondue, and stuffed peppers.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> <a href=\"https:\/\/aglassandahalffullproductions.com\/havarti-cheese-vs-monterey-jack\/\">Monterey Jack<\/a>, cheddar, or mild provolone will work nicely. For authentic flavor, opt for a younger cheese without too much bite.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Queso_Panela\"><\/span>Queso Panela<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Queso panela<\/strong> is often formed in a basket mold, leaving an imprint on the cheese. When fresh, it has a firm yet pliable texture. Panela holds its shape when cooked making it ideal for grilling, adding to salads, or stuffing into poblanos.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Paneer is a good substitute, as is halloumi or firm ricotta. Grill or pan-fry them quickly to impart a tasty crust without turning rubbery.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Queso_Asadero\"><\/span>Queso Asadero<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Queso asadero<\/strong> is meant for melting. It has a subtle taste and slight elasticity that makes it perfect for stretching. Chile con queso, quesadillas, and cheese-stuffed tortas rely on the superb melting ability of asadero.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Oaxaca cheese can be substituted in a pinch. For other options, go for mozzarella, Monterey Jack, or mild provolone.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Queso_Cotija\"><\/span>Queso Cotija<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Aged <strong>queso cotija<\/strong> is dubbed the Parmesan of Mexico. It's dry, crumbly, and packed with tangy saltiness. Cotija is sprinkled over finished dishes like soups, salads, beans, and tacos.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Try:<\/strong> Feta, ricotta salata, or Parmesan. For a authentic crumble, freeze a bit before using.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_queso_fresco_melt\"><\/span>Does queso fresco melt?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, queso fresco does melt nicely when heated. It may not get as ooey-gooey as other cheeses, but it does soften and liquefy. This makes it perfect for topping enchiladas, chilaquiles, and more.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_I_freeze_queso_fresco\"><\/span>Can I freeze queso fresco?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>You can freeze queso fresco for longer storage but be aware the texture will change. It may turn crumbly and grainy. For best results, grate first then freeze. This makes it easy to sprinkle over dishes straight from the freezer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_does_queso_fresco_taste_like\"><\/span>What does queso fresco taste like?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Queso fresco has a mild, milky flavor with a hint of saltiness. It is fresh and bright, without strong sour or tangy notes. The taste pairs wonderfully with bold Mexican seasonings.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The distinctive salty, creamy flavors of<strong> Mexican cheese<\/strong> can truly elevate your cooking.<\/p>\n\n\n\n<p>Thankfully, with a combination of substitutions and cooking techniques, you can recreate those iconic flavors.<\/p>\n\n\n\n<p>Queso fresco, Oaxaca, Cotija - don't deprive your tastebuds of these delicious cheeses.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mexican cuisine is renowned worldwide for its bold, vibrant flavors. An essential component in authentic Mexican dishes is the cheese. Mexican cheeses add a unique tangy, salty creaminess that perfectly complements the complex seasonings. Unfortunately, many iconic Mexican cheeses can be difficult to source outside of Mexico. With a little creativity, you can recreate authentic [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58746,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[397],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58468"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58468"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58468\/revisions"}],"predecessor-version":[{"id":58747,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58468\/revisions\/58747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58746"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58468"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}