Parmesan cheese
Dairy$8.50 / 200gEstimated price, not quoted against a specific store.Approximate price based on Australian supermarkets.
Parmesan cheese - an ingredient used in Mexican recipes (dairy). See the recipes that use this ingredient below.
As an Amazon Associate we earn from qualifying purchases.
Can't find it? Look in Mexican and Latin American grocery stores in Sydney, Melbourne, Brisbane or Perth, or order online via Amazon Australia.
Buy online
Can't find Parmesan cheese near you? You can also buy it online:
As an Amazon Associate we earn from qualifying purchases.
How it's used in Mexican cooking
Parmesan cheese, part of the dairy section of the Mexican pantry, appears in 2 recipes in our collection, including Caesar Salad and Caesar Salad Original (The Tijuana Original Caesar Salad). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with - the most reliable guide to how it is actually used in Mexican cooking.
Recipes using parmesan cheese
Storage and substitutes
How to store it
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.
Substitutes
Common stand-ins outside Mexico: Oaxaca cheese is closest to fresh mozzarella, cotija to aged feta or Parmesan, and queso fresco to a mild white cheese. Not identical, but they work in most recipes.
Frequently asked questions
How many recipes use Parmesan cheese?
Parmesan cheese is used in 2 recipes in our collection, such as Caesar Salad and Caesar Salad Original (The Tijuana Original Caesar Salad). The full list, with a photo and link for each recipe, is on this page.
Where can I buy Parmesan cheese in Australia?
Look for Parmesan cheese at Mexican and Latin American grocers in Australia, or at Asian grocers, which carry many of the same dried chillies and spices.
How should Parmesan cheese be stored?
Keep cheese refrigerated and well wrapped, ideally in waxed paper or a container that lets it breathe. Fresh cheeses (panela, queso fresco) last only a few days once opened, while aged ones such as cotija or añejo keep considerably longer.