Top 7 Mexican Pasteurized Milk Cheeses

Quesos Navarro is a Mexican cheese producer based in Tepatitlán, Jalisco, proud of its tradition of artisanal production and commitment to quality. The company was founded over 50 years ago and has since become one of the most recognized cheese producers in Mexico, offering a wide range of products that include traditional Mexican cheeses such as panela, adobera, and menonita, as well as international varieties like cheddar, gouda, and manchego. Quesos Navarro stands out not only for the quality of its cheeses but also for its commitment to sustainability and innovation in production. Their factories utilize modern technologies that enable efficient production while minimizing environmental impact.Expand

Oaxacan cheese is a semi-soft white cheese made from cow's milk. The cheese is characterized by its stringy texture. It has a savory, creamy, mild and buttery flavor, making it ideal for quesadillas, empanadas, and tlayudas. The cheese has great melting properties, which is the reason why it is often used in numerous baked dishes. It is named after the Oaxaca state in southern Mexico, where it was first produced. The pasta filata cheesemaking process, originally from Italy, was brought to Mexico by Dominican friars that settled in the state of Oaxaca.Expand

Queso Chihuahua is a traditional cheese made from cow's milk. The texture of this cheese is supple and firm. It has a natural rind and a pale yellow color. In flavor, it is mild and buttery, with a slight sharpness. The cheese is also called Menonita, referring to the Mennonite communities in Chihuahua that first produced it. Queso Chihuahua melts exceptionally well, so it's often used in baked dishes such as casseroles, but it's also used for cheese sauces, as a table cheese for snacking, or it can be added to quesadillas, queso fundido, or chilaquiles.Expand

Queso añejo is a traditional semi-hard cheese originating from Mexico. The cheese is traditionally made from pasteurized goat's milk, but nowadays it's mostly made from pasteurized cow's milk. When fresh, the texture is crumbly, and when dried, the texture becomes firm, making it suitable for grating and shredding over various Mexican dishes. The cheese wheels are sometimes rolled in paprika, which adds spicy notes to the already salty and sharp cheese. Añejo can also be baked and grilled, then added to tacos, enchiladas, or burritos. It's also traditionally used in a dish called chiles de la Sierra, originating from the mountainous area of Sierra de Puebla.Expand

Adobera is a traditional cheese made from cow's milk. The cheese is shaped like an adobe brick, hence the name. It has a fresh aroma, and the texture is firm, crumbly, and grainy, while the flavors are mild and salty. Due to its texture, Adobera can be crumbled, grated, shredded, and melted easily, making it versatile and very popular in Mexican cuisine. It is believed that the cheese originated in the Jalisco area. Use it in ecnhiladas, burritos, tacos, soups, and salads.Expand

Duroblando is a traditional Hispanic cheese that's found in South American countries such as Mexico and the Caribbean. The cheese is made from pasteurized cow's milk and it's rindless. The texture is firm, hard, and crumbly. The aroma is mild and smokey, while the flavors are smokey, strong, and salty. It's recommended to use Duroblando in pupusas, pasta dishes, enchiladas, quesadillas, salads, and tostadas. Serve it with a glass of cider or fruity beer on the side for the best experience.Expand

Chontaleno is a Mexican white cheese made from pasteurized cow's milk. This semi-hard cheese has a natural rind. Its texture is firm, while the flavor is salty. Chontaleno is usually used as a table cheese, and it's often used grated in baked dishes. It can act as a replacement for parmesan or cotija cheese. There is also a smoked version of the cheese, known as Chontaleno Ahumado.Expand