Asadero Cheese
Asadero cheese is a popular cheese in Mexico, especially in the northern regions. It is used in dishes such as quesadillas, tacos, and fondues. Its melting properties make it a favourite in Mexican cooking.
Estimated retail price
~£8.99 / 200g
Typical price at UK Mexican grocers
Buy online
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How it's used in Mexican cooking
Asadero Cheese, part of the dairy section of the Mexican pantry, appears in 3 recipes in our collection, including Chile con Asadero (Green Chillies with Melted Asadero Cheese), Frijoles Maneados (Sonora Stirred Beans with Cheese) and Nopalitos en Penca (Cactus Paddle Filled with Cheese and Salsa). 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 with Asadero 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 Asadero Cheese?
Asadero Cheese is used in 3 recipes in our collection, such as Chile con Asadero (Green Chillies with Melted Asadero Cheese) and Frijoles Maneados (Sonora Stirred Beans with Cheese). The full list, with a photo and link for each recipe, is on this page.
Where can I buy Asadero Cheese in the UK?
You can buy Asadero Cheese online via the Amazon link on this page, or look for it at Latin American grocers in the UK.
How should Asadero 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.
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