Mexican Cheese: Types, Substitutes and Where to Buy in the UK

The Overlooked World of Mexican Cheese

Ask most Brits about Mexican cheese and you will get a blank look - or perhaps a mention of the processed yellow substance that oozes from nachos at the cinema. But Mexico has a rich, diverse cheesemaking tradition dating back to the Spanish colonial era, with dozens of distinct varieties ranging from fresh and mild to aged and pungent.

Understanding Mexican cheeses - and knowing which British cheeses make suitable substitutes - is one of the keys to unlocking authentic Mexican cooking at home. The right cheese can transform a dish from merely good to genuinely excellent, and using the wrong one (or no cheese at all) can leave something vital missing.

A Brief History of Mexican Cheese

There was no cheese in Mexico before the Spanish arrived. The pre-Hispanic diet was entirely dairy-free - there were no domesticated cattle, goats or sheep. Spanish colonists brought livestock and cheesemaking knowledge in the 16th century, and Mexican cheesemaking evolved over the following centuries into something distinctly its own.

Most Mexican cheeses are made from cow's milk, though some use goat's milk. They tend to be fresher and milder than European cheeses, with a focus on texture (crumbly, stretchy, creamy) rather than the aged, funky flavour profiles common in French or British cheesemaking. This makes sense in a hot climate where refrigeration was historically limited - fresh cheeses that could be made and consumed quickly were practical and safe.

Essential Mexican Cheeses

Queso Fresco ("Fresh Cheese")

What it is: A mild, moist, crumbly white cheese with a slightly tangy flavour. It is the most commonly used cheese in Mexican cooking - sprinkled over enchiladas, tacos, beans, soups, salads and practically everything else.

Texture and flavour: Crumbly, moist, milky, slightly salty with a gentle tang. It does not melt - when heated, it softens but retains its shape and crumbly texture.

UK substitute: Lancashire cheese (crumbly variety) is the closest British equivalent in texture and mildness. Feta works well too, though it is saltier and tangier - rinse it under water and pat dry to reduce the salt. Ricotta salata (available at Italian delis and Waitrose) is another good option.

Used in: Enchiladas, chilaquiles, elote (Mexican street corn), refried beans, tacos, tostadas, soups

Queso Oaxaca (Quesillo)

What it is: A semi-soft, white, string cheese from the state of Oaxaca. It is made using a pasta filata technique similar to mozzarella - the curds are stretched and wound into balls or braids. It is Mexico's quintessential melting cheese.

Texture and flavour: Stretchy, stringy, mild, buttery, slightly salty. It melts beautifully into long, satisfying strings.

UK substitute: Mozzarella is the obvious and excellent substitute - the production method is nearly identical. Use the low-moisture block mozzarella for cooking (not the fresh balls in liquid, which are too wet). Mild provolone also works well.

Used in: Quesadillas (the classic filling), tlayudas, chiles rellenos, fundido (melted cheese dip), empanadas

Queso Cotija

What it is: Named after the town of Cotija in Michoacán, this is Mexico's answer to Parmesan - a hard, dry, crumbly, intensely salty aged cheese. There are two versions: cotija fresco (younger, softer) and cotija añejo (aged, hard, stronger).

Texture and flavour: Dry, crumbly, very salty, sharp, slightly acidic. Does not melt - it is always crumbled or grated as a finishing cheese.

UK substitute: Pecorino Romano is the best substitute for aged cotija - similarly salty, sharp and crumbly. Parmesan (Parmigiano-Reggiano) works too, though it is nuttier and less salty. For cotija fresco, try mature Wensleydale or Lancashire.

Used in: Elote (essential), enchiladas, tostadas, esquites (corn cup), pozole, salads, bean dishes

Queso Chihuahua (Queso Menonita)

What it is: A semi-hard, pale yellow cheese originally made by Mennonite communities in the state of Chihuahua. It is one of Mexico's best melting cheeses and has a mild, buttery, slightly tangy flavour.

Texture and flavour: Semi-hard, smooth, mild, buttery, excellent melting properties. Similar to a mild Cheddar or Gouda.

UK substitute: Mild Cheddar is a perfectly good substitute. Mild Gouda or Edam are also excellent. For the closest match, look for a young, mild Lancashire cheese.

Used in: Queso fundido, quesadillas, nachos, cheeseburgers (Mexican-style), chile con queso dip

Queso Panela

What it is: A soft, white, fresh cheese similar to queso fresco but smoother and firmer. It absorbs flavours like a sponge, making it excellent for marinating. When grilled or fried, it holds its shape beautifully - softening and browning without melting into a puddle.

Texture and flavour: Smooth, firm, very mild, milky. Squeaky when bitten (like halloumi).

UK substitute: Halloumi is the best substitute - it has the same grillable quality and firm texture. Paneer also works well in cooked dishes.

Used in: Grilled cheese for tacos and salads, marinated in chilli and herbs, sliced for sandwiches (tortas)

Requesón

What it is: Mexico's version of ricotta - a soft, creamy, slightly grainy fresh cheese made from whey. Light, mild and versatile.

Texture and flavour: Creamy, moist, very mild, slightly sweet.

UK substitute: Ricotta is a direct substitute. Available at every UK supermarket.

Used in: Enchiladas, stuffed chillies, gorditas, sweet dishes, spread on toast

Crema Mexicana

Not technically a cheese, but no discussion of Mexican dairy is complete without crema. Mexican crema is thinner and tangier than British double cream but thicker than single cream. It is drizzled over tacos, enchiladas, soups and practically everything.

UK substitute: Soured cream thinned with a splash of milk or single cream. Alternatively, mix equal parts soured cream and double cream. Crème fraîche is also a reasonable substitute, though slightly less tangy.

Quick Reference: Mexican Cheese to UK Substitute

• Queso fresco → Crumbly Lancashire, rinsed feta, ricotta salata
• Queso Oaxaca → Low-moisture mozzarella, mild provolone
• Cotija → Pecorino Romano, Parmesan
• Queso Chihuahua → Mild Cheddar, Gouda, Edam
• Queso panela → Halloumi, paneer
• Requesón → Ricotta
• Crema → Soured cream (thinned), crème fraîche

Where to Buy Authentic Mexican Cheese in the UK

Whilst UK substitutes work well, there is something special about cooking with the real thing. Several specialist shops in the UK now stock genuine Mexican cheeses:

• Mexican shops in London - Several stock queso fresco, queso Oaxaca and cotija. Check our UK Mexican shops directory for locations.
• Online retailers - Mexgrocer and other specialty food sites sometimes stock fresh Mexican cheeses with chilled delivery.
• Latin American shops - Many Latin American grocery shops stock queso fresco and similar cheeses from various Latin American countries. Whilst not identical to Mexican versions, Colombian queso fresco and Salvadorean quesillo are close enough for cooking.
• Waitrose and M&S - Occasionally stock specialty cheeses that work as Mexican substitutes, including halloumi, ricotta salata and imported pecorino.

Making Queso Fresco at Home

The simplest Mexican cheese to make at home is queso fresco. You need only three ingredients:

Heat 2 litres of whole milk in a large saucepan to 82°C (use a thermometer). Remove from heat. Stir in 3 tablespoons of white vinegar or lemon juice. The milk will immediately begin to curdle, separating into white curds and yellowish whey. Let stand for 10 minutes. Line a sieve with cheesecloth or a clean muslin and strain. Gather the cloth and squeeze out excess liquid. Mix in 1 teaspoon of salt. Press into a small bowl or mould and refrigerate for at least 2 hours. Unmould and use within 5 days.

The result will not be identical to Mexican queso fresco, but it is remarkably close - and there is a particular satisfaction in making your own cheese for tacos.

Cooking Tips

• For melting: Use Oaxaca (or mozzarella), Chihuahua (or Cheddar) or a combination
• For crumbling: Use queso fresco (or Lancashire), cotija (or Pecorino) or a combination
• For grilling: Use panela (or halloumi) - brush with oil and cook on a very hot griddle
• For drizzling: Thin soured cream with lime juice for a tangy crema

Understanding Mexican cheese transforms your cooking. Browse our recipe collection to put your cheese knowledge into practice, and visit our stores directory to find stockists near you.