Become An Expert On Mexican Cheese
It pisses me off when things that try to help you learn about anything Spanish or Mexican start of like:
” The Gringo’s Guide To… “
There’s a problem with this. Gringo is so silly and cliched and also its not the nicest word. It’s not like the N word or anything. It’s not even like “Wetback”. Probably closest to “beaner”. Don’t call yourself a gringo, even to show hispanics that you’re humble.
Moving Along:
The first cheese I want to talk about is called Cotija.
This one comes first because it can cause the most deliciousness but also the most trouble. Take a look at that photo, how does it look? I’ll tell you: LIKE EVERY OTHER GODDAMNED MEXICAN CHEESE THERE IS. Your first lesson in Mexican cheese is that most of them are white and cut into either squares or rounds, in other words they all look the same.
I’m writing this post because some neighbors who are new to California recently bought some of this trying to make quesadillas. I told them that they’re gonna need to get different cheese but they kept trying. This cheese will not melt. When you see the word COTIJA, think PARMESAN. Cotija is usually crumbled up, usually mixed into salads, on black beans and on that mayonaise corn snack you buy in the streets (elote).
Our next cheese is called Queso Fresca, which just means Fresh Cheese.
Sometimes you’ll find this one in Chile Rellenos, Quesadillas and salads. If you’re ever making that salad with fresh mozarrella and tomatoes but are short on cash, this will work just as well but wont be in small round circles. Tell your friends this is the way they really do it in Italy. They’re stupid and will believe you. This cheese doesn’t melt that well and tastes pretty cheap IMO.
Up next is Queso Oaxaca.
This is a very simple but very good cheese. Soft but incredibly easy to melt. Poor families in Mexico who want to conserve propane will often put a tortilla with Queso Oaxaca (Oaxaca is a place in Mexico, think of this as like California Jack) or Quesillo between a hot Mexican babe’s breasts for 45 seconds and voila, she pulls it out and its fully melted and even has some roasted green peppers added in there somehow.
The last cheese is Queso blanco (white cheese).
Only four cheeses in this list because these are the only ones that matter, and likely the only mexican cheeses you will ever see. This one is also very similar to Queso Fresco but cheaper and softer. This one really seems like it wants to melt but I assure you it won’t. If you’re making that tomato mozzarella salad this one will totally nail it, and its also ok to snack on—- No you know what, I was going to review this cheese nicely and just end this post but I’ve gotta say Queso Blanco sucks big time. Its unnecessarily fragile when it feels like a solid piece of cheese. Is it crumbly or is it a slice?! Make up your friggin mind mexican cheesemakers (quesadero?).
This cheese looks the best of all of the mexican cheeses but disappoints over and over!! I hate you Queso Blanco! This cheese is worthless and is probably some joke on white people.
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you have done the world a great favor. I am a Mexican, and have a love for those cheeses.