Top 5 Mexican Semi-hard Cheeses

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

Cotija is a Mexican cheese that is traditionally made with raw cow's milk. When prepared, the cheese is fresh, white, and salty, bearing resemblance to feta cheese. With aging, its texture becomes crumbly, dense, and hard, similar to Parmigiano-Reggiano. The aged version of Cotija is called anejo. The cheese does not melt easily, and it is typically grated over elotes (grilled corn), salads, enchiladas, tostadas, and casseroles. Cotija is available in small wheels or large blocks, and it is named after the city of Cotija in the state of Michoacán.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

Queso Criollo or Criolla is a Mexican cheese made from fresh, raw milk. The cheese is produced in Taxco, Guerrero, and it's one of the few yellow cheeses in the country. The flavors are mild and salty, but they become stronger as the cheese ages, when it can become very hard in texture. Criollo is typically grated over tortillas, quesadillas, or beans and rice. If the cheese is unavailable, it can be replaced with Munster cheese.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