Mexican cheeses are divided into three groups: fresh cheeses, melting cheeses and hard cheeses. Below are their descriptions and uses. Cotija --Nicknamed the Parmesan of Mexico, this sharp, tangy ...

Unlike those cheeses, there is a fresh milky creaminess here, an attribute shared by most of the Mexican cheeses. It has a slightly darker color than queso fresco and doesn’t melt well but the ...

As Mexico's northern neighbor, the U.S. was one of the first nations to fall in love with Mexican food. By the mid-1800s, ...

Your guide to 9 Mexican cheeses, from queso añejo to queso requesón, and how to use them By Paul Stephen , Staff writer Updated June 3, 2020 4:14 p.m. Fresh Oaxaca cheese in clay pot on old wood ...

Your guide to 9 Mexican cheeses, from queso añejo to queso requesón, and how to use them By Paul Stephen , Staff writer June 17, 2020 Queso Chihuahua Molletes (Open-Faced Sandwiches) ...

Fresh Mexican cheeses are mild and crumbly, and they hold their shape when heated instead of oozing like many other cheeses. (Monterey jack, the standard substitute for many Mexican cheeses, tends ...

Invited review: Artisanal Mexican cheeses Artisanal cheeses are a link to the history and culture of their place of origin, but some may vanish without further study, say experts in the Journal of ...

Here are seven excellent Mexican cheeses to know, along with delicious ideas for how to use them. Make your next Mexican-inspired dish with a Mexican cheese like Cotija, Asadero, Machego, or ultra ...

Mexican manchego represents almost 15% of the total cheese sales in Mexico, a precious label to give away. But while Mexican manchego is produced by using cows’ milk, Spain’s Manchego uses ...