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Topic: Mexican cheeses

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Subject: Mexican cheeses
Date Posted: 11/6/2008 1:00 PM ET
Member Since: 3/13/2006
Posts: 1,039
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Anyone here know anything about Mexican cheese?

The best nachos I ever had were at a restaurant where they used a kind of white cheese melted on the top. That restaurant is now gone, so I can't ask them!  I'd love to know what kind of cheese you would use to melt on top of something....nachos, enchiladas, etc.

I went to our local Food Maxx and found out they have about six different kinds of Mexican cheese!  I have no idea which one I'm looking for.

Anyone know which type is used for melting?  Thanks in advance.

Date Posted: 11/6/2008 4:40 PM ET
Member Since: 7/23/2007
Posts: 267
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I don't know what it is, but I do know what you are talking about.  I recently have had it as well. Next time we go to our local Mexican place I will have to ask them.  It is incredibly tasty.

Date Posted: 11/7/2008 12:26 AM ET
Member Since: 2/13/2007
Posts: 8,411
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It may be Cotija- strong flavor, similar to Italian parmesan.  I see it used on Food Network a lot.

It may be one of these:

Melting Cheeses
Just as the name suggests, these cheeses were made to melt. They do not separate or get greasy when they are heated so they are ideal for any dish that calls for a lot of cheese like burritos or nachos. They are also great for American dishes like pizza and cheeseburgers.

  • Queso Quesadilla- mild in flavor
  • Asadero- stronger flavor
  • Manchego- yellow color and tangy flavor
  • Oaxaca- similar texture to string cheese
  • Chihuahua- similar flavor to a mild cheddar

Last Edited on: 11/7/08 12:28 AM ET - Total times edited: 1
Date Posted: 11/7/2008 2:47 PM ET
Member Since: 8/14/2006
Posts: 626
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I was going to suggest Cotija as well.  I used it in a recipe a while ago and I didn't think I would find it in my neck of the woods but thank heavens for an inner city Giant store with an aisle totally devoted to goya.  I was in heaven.