Queso manchego
Dairy$12.29 / 150gApproximate price based on Canadian supermarkets.
Queso manchego - an ingredient used in Mexican recipes (dairy). See the recipes that use this ingredient below.
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How it's used in Mexican cooking
Queso manchego, part of the dairy section of the Mexican pantry, appears in 10 recipes in our collection, including Swiss-Style Enchiladas, Quince Paste with Cheese and Stuffed Chayote Squash. 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 queso manchego
Swiss-Style Enchiladas
Quince Paste with Cheese
Stuffed Chayote Squash
Marquesitas
Queso Relleno (Stuffed Edam Cheese)
Papas con Rajas (Potatoes with Roasted Poblano Strips)
Queso Napolitano Yucateco (Yucatecan Cheese Flan)
Melted Manchego Cheese with Chorizo (Queso Fundido)
Rice with Poblano Strips and Cream
Ostiones en su Concha Gratinados (Gratinated Oysters in Shell)
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 Queso manchego?
Queso manchego is used in 10 recipes in our collection, such as Swiss-Style Enchiladas and Quince Paste with Cheese. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Queso manchego in Canada?
You can buy Queso manchego online via the Amazon link on this page, or look for it at Mexican and Latin American grocery stores in Canada.
How should Queso manchego 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.