Cheese Lovers day!… You probably know a few chocoholics or caffeine fiends, but what about serious cheese addicts who just can’t resist slicing into a fancy wedge anytime the opportunity arises? If they cannot pass by their local cheesemonger without popping in and believe cheese is an acceptable meal at least once a day, then consider them addicted.
We’re here to help by providing your cheese–loves guide to the different types of Mexican cheeses, so you can give so you can give every south-of the-border meal an extra special kick.
Chihuahua Named for the Mexican state from which it originates.. When fresh, it resembles a mild Cheddar in taste and texture. As it ages, its flavor becomes tangy. You can grate it to top dishes, or stuff it into chile rellenos or tamales.
Queso Fresco The name means “fresh cheese.” In this case, it’s a salty cheese that’s usually enjoyed crumbled but can also be sliced or melted. Use it on refried beans, enchiladas, or stuffed in chiles.
Queso de Oaxaca The “mozzarella of Mexico” (sold as quesillo in Oaxaca) is a ball of cheese created by rolling up broad skeins of cheese whose texture resembles that of string cheese. Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas or served with chile de agua. Small 1-inch balls are often eaten as snacks and enjoyed with a drink.
Celebrate Cheese Lovers Day!
Source Mexican Cheese locally -London- from Gringa Dairy