The Mexican Cheeses you Need to Know

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The Mexican Cheeses you Need to Know

• Cheese is the path to the hearts of most
  individuals. Cheese is a weakness shared by most
  people, whether you prefer delicate, mild cheeses
  or aged, stinky cheese. And for good
  reasoncheese is extremely versatile and can add
  comfort to any comfort food. Although it is the
  ideal garnish and addition to the majority of
  dishes, it has also garnered the respect and
  acclaim necessary to stand alone.  

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Queso Fresco 

• The most well-known cheese in Mexico is
  undoubtedly QUESO FRESCO. It comes from Mexicos
  Jalisco region and is also known as Adobera
  cheese. They refer to it as adobero because it
  resembles adobe walls. It has an ivory hue, a
  mild flavor, and a firm, grainy structure. This
  cheese makes up for its absence of robust flavor
  with its versatility. The soft and grainy
  structure makes it simple to shred, melt,
  crumble, and grate. 

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Cotija 

• Another all-star in the Mexican cheese league is
  COTIJA. It is a white cheese that makes from hard
  cows milk from the Michoacán municipality of
  Cotija. It is frequently similar to feta cheese
  because it is crumbly, salty, and fresh. This
  cheese is typically spread on Mexican salads,
  soups, and tostadas because it does not melt
  easily. It has many uses, but its primary
  function is to give your food that delicately
  salty taste, much like parmesan does for pasta.

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Panela

• A smooth and creamy cows milk cheese belonging
  to the cottage cheese family is Panela cheese. It
  is popular for its capacity to combine well with
  pastas and sauces and is mild and smooth. In
  reference to the basket that comes in use to mold
  the cheese, panela is queso canasta, or basket
  cheese. The difference between the two, you must
  notice when discussing cheese. History of Panela
  cheese is debatable, but there is no denying that
  it is one of Mexicos most popular and adore
  cheeses. Panela cheese is most frequently used in
  quesadillas, though you can also eat on its own
  with chile pepper and garlic paste.  

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Oaxaca 

• A squishy, string-like cheese from Mexico known
  as Asadero or Oaxaca is from where exactly?
  Oaxaca, you got it. In terms of flavor and
  texture, it is a similar to young Monterey jack
  cheese. It melts well and has a smooth, creamy
  flavor. Because of this, it is the cheese that
  most frequently use in quesadillas. The mild
  flavor of Oaxaca cheese makes it a child favorite
  and a wonderful complement to most dishes without
  overpowering any flavor.

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