Say Si to Real Mexican Cheese

Please do as our Mexican-born cousins and eat only authentic cheeses on your Mexican recipes. Why? If I may be allowed to damn with faint praise, using anything else is just eh. Cheddar or colby cheese? Good for mac n' cheese, only so-so on authentic Mexican food, especially when it is so smothered with the stuff you can hardly taste the forrest for the cheese. And please don't even mention gooey nacho flavored "cheese product" that is just one molecule away from plastic in my delicate presence, porque me voy a morir--because I'll die if you do.

Taste these quesos and see for yourself that they are just perfect for the strong flavors of Mexican food. Somehow they just go together in a beautiful ballad of heat and cool, salty and sweet that makes me want take in all of that chili-laden flavored deliciousness until I can have no more. If you are mystified as to what is the right cheese to put on enchiladas and other Mexican dishes, then look no further. Here is a list of some excellent Mexican cheeses that, while no means complete, will make you say bye-bye to radioactive nacho-cheese poison:

COTIJA (coh-tee΄hah): A white cheese that is dry and grainy, salty, sometimes with the texture of feta. Like Parmesan, it has a strong aroma with a sharp flavor. It tastes oh so sabroso grated over refried beans or a large platter of enchiladas, in salads, soups, on tostadas and tacos. It also available pre-grated for added convenience.

QUESO FRESCO (keh-so fres´coh): In Spanish it means "fresh cheese". It is also known as queso casero and queso ranchero. Slightly grainy in texture, it is part-skim and more delicate tasting. Its slightly salty, slightly sweet flavor is perfect crumbled over beans, or enchiladas, in salads, soups or tostadas. If cotija is too strong for your palate, then queso fresco is the way to go. Some say that feta cheese is a good substitute, but I disagree. Feta is much saltier than queso fresco.

PANELA (pah-nel´a): A semi-soft, cool, delicately flavored, part-skim cheese. It is smooth textured and, like queso fresco, is the perfect accompaniment for the hottest chili sauces and salsas. Just cut it up in wedges and serve it to your guests. For a quick snack or pick-me-up, just put some in a hot corn tortilla with a bit of super hot salsa. Or, eat it with a piece of fruit. I don't know about you, but I'm hopelessly in love with panela.

QUESO CREMOSO (keh´so creh-moh´soh): A rather soft and creamy cheese with a high fat content.

QUESO ENCHILADO(keh´soh en-chee-lah´doh): (See top picture.) This lovely cheese is coated with chili powder and is crumbly and semi-soft, but firm. Don't let its fiery exterior fool you—the inside is as mild as can be. It is a good topping for tacos, beans, or salads.

QUESO QUESADILLA (keh´soh keh-sah-dee´yah): Okay, this is it—the perfect cheese for all of those Mexican dishes, like chiles rellenos and quesadillas that call for a cheese that melts beautifully. It's a nice topping for nachos or if you prefer melted cheese over your enchiladas. Once you taste it, you will forget that ghastly orange stuff for all time. Also available with bits of roasted chili peppers.

ASADERO (Ah-sah-deh´roh): With the same properties as queso quesadilla, but stronger tasting.

QUESO REQUESON (keh´soh reh-keh-sohn´): The Mexican ricotta cheese. Stuff a chile relleno with this cheese and cubed queso quesadilla. After eating one, I think you can die happy now. QUESO OAXACA (keh´soh huah-hah´kah) This cheese is braided into a cute ball and melts easily. When served fresh, it is just like string cheese. Similar to mozzarella cheese, but a little more flavorful. I love it in soup or over some calabacitas (zucchini) with tomato and poblanos.
What I especially love about these cheeses is that contain only milk, salt and enzymes—that means nada artificial ingredients and colors. Auuuuuja!

Where to buy them? Right in the cheese section of your grocery store. If it doesn't carry them, then talk to your grocer and ask him or her to order some for you. Better yet, go across the tracks to the other side of town and shop for them at the Mexican foods market. (For those readers who are not familiar with Mexican markets, you will find foods that you will never find in a regular supermarket. (Prickly pears, anyone?) If all else fails and you cannot find these sabrosisimos cheeses, well, perhaps Monterey Jack, feta, or any Italian style cheese, such as parmesan, ricotta, or mozzarella will have to do I suppose.

Just make sure it's an honest piece of queso.