Mexican Cheeses: Types, Uses and Where to Find Them in Spain

When we think of cheese-making countries, Mexico rarely appears on the list. However, the Mexican cheese tradition is rich, diverse and absolutely fundamental to the country's gastronomy. Without cheese there are no quesadillas (obviously), no enchiladas suizas, no street elotes, no complete chilaquiles or trompo tacos with their melted cheese. Mexico produces more than 40 varieties of cheese, many of them artisanal and with a denomination of origin.

For Mexicans in Spain and for Spaniards who love Mexican cooking, knowing Mexican cheeses is essential to recreating authentic recipes. And the good news is that almost all of them have an acceptable Spanish or European substitute. In this guide we present the most important Mexican cheeses, their uses and how to find or substitute them in Spain.

The history of cheese in Mexico

Before the arrival of the Spanish, Mexico had no cheese. There were no cows, goats or sheep on the American continent. Dairy products arrived with colonisation, and the Spanish missionaries taught cheese-making techniques to the indigenous communities. What is fascinating is how Mexicans adapted those European techniques to their ingredients and needs, creating unique cheeses that do not exist anywhere else in the world.

The Mexican cheese tradition is concentrated in cattle-rearing states such as Chihuahua, Oaxaca, Michoacán, Jalisco and Querétaro. Each region developed its own varieties, influenced by the climate, the pastures and local traditions. Today, the Mexican artisanal cheese industry is enjoying a renaissance, with producers reviving ancestral techniques and creating high-quality cheeses that are beginning to compete in international competitions.

The essential Mexican cheeses

1. Oaxaca cheese (Quesillo)

The most famous Mexican cheese and probably the most versatile. It is a pulled-curd cheese, similar to mozzarella, but with more flavour and a more fibrous texture. It comes in the form of a skein or ball, and is shredded into strips before use.

Flavour: Mild, slightly salty, with a lactic touch.

Texture: Elastic, fibrous, melts perfectly.

Uses: Quesadillas, tlayudas, enchiladas, stuffed chillies, melted with chorizo, over elotes.

Substitute in Spain: Fresh mozzarella or pizza mozzarella. Mozzarella is the closest, although quesillo has more personality and a denser texture. Some Mexican establishments in Madrid make artisanal quesillo.

2. Panela cheese

A fresh, white, soft cheese shaped like a basket (the mark of the mould is printed on its surface). It does not melt: when heated it softens but keeps its shape. It is the most consumed cheese in Mexico as a snack or nibble.

Flavour: Very mild, slightly salty, fresh and lactic.

Texture: Firm but creamy, similar to pressed cottage cheese but more compact.

Uses: Eaten in cubes as a nibble, in salads, on tostadas, griddled (it browns outside and stays soft inside), with chilli and lime.

Substitute in Spain: Burgos fresh cheese or Indian paneer. Burgos cheese has a similar texture but is moister. Cypriot halloumi also works well for the griddled version, as it does not melt either.

3. Cotija cheese

The "Mexican Parmesan". It is an aged, dry, salty, crumbly cheese, originally from Cotija, Michoacán. It has a denomination of origin and the artisanal version is made exclusively with raw cow's milk in the Jalmich sierra.

Flavour: Intensely salty, with notes of aged butter and umami.

Texture: Dry, grainy, crumbles when grated.

Uses: Crumbled over elotes, esquites, enchiladas, chilaquiles, beans, soups. It never melts: it is always used as a finishing touch, like Parmesan.

Substitute in Spain: Parmigiano Reggiano or pecorino romano. Parmesan is the best option: it has a similar saltiness and texture. Crumbled feta works in some cold dishes.

4. Chihuahua cheese (Menonita)

A semi-hard, pale yellow cheese with a buttery, mild flavour. It was created by the Mennonite communities that settled in Chihuahua in the early 20th century, bringing their European cheese-making techniques. It is the most popular cheese in northern Mexico.

Flavour: Buttery, mild, slightly sweet, similar to young Gouda.

Texture: Semi-hard, melts exceptionally well.

Uses: Queso fundido (with chorizo or rajas), quesadillas, burgers, gratins, sandwiches. It is the ideal cheese for melting.

Substitute in Spain: Young Gouda, Edam or mild Cheddar. Dutch Gouda is the closest option in flavour and melting texture.

5. Queso Fresco

The generic name for the white, soft, crumbly cheese used in almost everything. It is different from panela (drier and less pressed) and from cotija (less salty and moister). It crumbles easily with the fingers.

Flavour: Mild, slightly sour, fresh.

Texture: Moist, crumbly.

Uses: Over enchiladas, tacos, tostadas, sopes, tlacoyos, beans. It is the most common finishing touch in Mexican street cooking.

Substitute in Spain: Crumbled Burgos cheese, dry curd cheese or mild feta (soaked in water to remove the excess salt).

6. Asadero cheese

A pulled-curd cheese from northern Mexico, similar to Oaxaca but with a more pronounced flavour and better melting ability. It is used specifically for melting: it is the cheese of northern quesadillas and of the queso fundido served as a starter in restaurants.

Flavour: More intense than Oaxaca, buttery.

Texture: Elastic, melts into long, appetising strings.

Substitute in Spain: Mozzarella mixed with provolone, or simply mild provolone.

7. Queso de Bola (Mexican Edam)

Dutch Edam cheese arrived in Yucatán through maritime trade and became a fundamental ingredient of Yucatecan cooking. Yucatecans fill it with spiced picadillo to create "queso relleno", one of the most spectacular dishes of Mexican gastronomy.

Flavour: Similar to European Edam: mild, slightly salty.

Substitute in Spain: Dutch Edam, easy to find in any supermarket.

8. Requesón

Yes, Mexico has its own requesón. It is used as a filling for enchiladas, quesadillas, tlacoyos and gorditas. It is drier and less creamy than Italian ricotta and is produced as a by-product of making queso fresco.

Substitute in Spain: Well-drained ricotta or pressed cottage cheese.

Where to buy Mexican cheeses in Spain

The availability of authentic Mexican cheeses in Spain has improved significantly in recent years:

• Specialist Mexican shops: In Madrid (especially in Lavapiés and around) and Barcelona, there are shops that import or make Oaxaca cheese, queso fresco and panela.
• Local production: Some Mexican entrepreneurs in Spain have started making artisanal Oaxaca cheese with Spanish milk. The quality is surprisingly good.
• Online: Online shops specialising in Mexican products offer fresh cheeses with refrigerated delivery.
• Supermarkets: The substitutes (mozzarella, feta, Gouda, Burgos cheese) are available in any Mercadona, Carrefour or Lidl.

Quick substitution table

• Oaxaca → Mozzarella (for melting in quesadillas, enchiladas)
• Panela → Burgos cheese or halloumi (for griddling, salads)
• Cotija → Parmesan or pecorino (for crumbling over dishes)
• Chihuahua → Young Gouda (for queso fundido, gratins)
• Fresco → Mild feta or Burgos cheese (for crumbling)
• Requesón → Drained ricotta (for fillings)

Tips for use

• Mexican cheese is used generously: do not skimp. In Mexico, cheese is not an accent but a main ingredient.
• For authentic quesadillas, the cheese must melt completely and form strings when you separate the tortilla. If your cheese does not form strings, it is not the right one (you need mozzarella or Oaxaca).
• Cotija/Parmesan is added AFTER serving, never cooked with the dish.
• Queso fresco/feta is crumbled with the hands, not grated.

Explore our Mexican recipes to put these cheeses into practice and visit our recommended restaurants to try dishes where Mexican cheese is the star.