Mexican cheese breakdown for those who are interested in trying them but do not know where to start. Please do not take this as a end all be all reference. These are just the ones I personally know and what I personally think of each of them. I will try to come back and revisit this post with pictures as I purchase each again. I admit they are not something I keep on hand like say cheddar or parmesan.

I am one of those that also thinks cheese’s can be broken down into four categories – fresh cheese, melting cheeses, hard cheeses, and creams. Does not mean that one could not be used in another way I suppose. For instance I have used parmesan in several sauces melted before yet it is a hard cheese. Though I will warn you now that I am pretty sure that most if not all of the fresh cheeses do not really melt under heat, they just get soft but hold their shape.

Fresh Cheese’s:
Queso Blanco: If you are familiar with Monterrey jack cheese you will understand this one. It does not really melt but it will get very soft and creamy when heated. Works great when stuffing something, and if you like mozzarella sticks – try making them with this cheese.
Panela: Very mild like Queso Blanco and acts the same in regards to heating it. Often crumbled in taco’s or burritos. I actually love to crumble some up and mix it into re fried beans while cooking them. Remember it does not really melt and holds its shape for the most part. So you end up with pockets of cheese.
Queso Fresco: Another very mild cheese. Also does not melt. Great for crumbling over beans or salads.
Requesón: Only way I can explain this one is a mix between ricotta and cottage cheese. Can be used in the same way and has about the same taste.

Melting cheese’s:
Queso Quesadilla: Very mild great melting cheese. I am sure you can guess from the title it is perfect for a quesadilla, do not stop there. It works perfect with burgers too.
Asadero: Our first yellow cheese on the list. It has some tang unlike the Quesadilla. Almost a light cheddar flavor. I like it in baked dishes like enchiladas, yet also makes a great nacho cheese.
Manchego: Made from sheep’s milk and has a good salty tang to it. Tastes a lot like feta. Can come in different ages. Does make an excellent grilled cheese. 
Oaxaca: Still trying to figure out difference between this one and the Asadero cheese. It does seem a bit more stringy and perhaps a slightly stronger flavor. I had it stuffed into zucchini blossoms and it was excellent.
Chihuahua: Found out this one also goes by Queso Menonita. Produced in the region of Chihuahua and also previously (currently too but not exclusively) by Mennonites. Has a flavor like a mild cheddar. Seems to work great in sauces and dips. Though I had it in chiliquilla’s and can not think of having them with any other now.

Hard Cheese’s:
Cotija: Very strong flavor, reminds me of an aged parmesan. You may find this one already grated. Crumbled over many dishes and apparently one of the new “it” ingredients for TV chefs lately. I think its pretty good on tostadas and in soup.
Anejo Enchilado: Not as strong as Cotija, more like say a Romano in flavor. One thing that makes it really stand out is that it is often coated on the outside with Paprika or Chile powder. Good as a stuffing for enchilada’s or sprinkled on taco’s. One other point, apparently it can be either sheep or cows milk. I have only had the cow variety.

Cream Cheese’s:
Crema Mexicana: Very similar in texture to sour cream. Has a sweeter taste and a bit of tang, yet really reminds me of heavy cream. I have found out you can whip it and it holds its “whip” a long time – way past heavy cream. Even though it is south of the border in taste I hide this one in many other dishes, especially sauces where i want a richer flavor. Works very well in pasta sauces. It too has become another “it” ingredient with many TV chefs.

I am typically not a brand whore.  I will spend more on some brands over others but there must be a noticeable quality difference, beyond the popular label and what your friends think. I have tested assorted brands of canned tomatoes, brands of ketchup, canned beans, types of tuna fish both in oil and in water, you can pretty much name it and there is a good chance our family has tested it. Often the ones hawked on FN by the “celebrity” chefs do not come out as winners in my book. There are a few exceptions though and I am going to share one with you, well I will share one but must say several of their products are far superior to any others available out there. They are worth hunting down if you can. Depending on your market they may or may not cost more than some other brand – perhaps one that starts with the letters O R T E G.

So I share with you one of my pantry staples that I always have sitting in my “south of the border/Tex Mex” area. Yes before you ask I do have assorted areas of my pantry for certain cuisine types. Back on subject what I always do keep there is some assorted Hatch products. Normally the stuff I have the types that come in glass jars but during my last shopping trip they just had the canned varieties. I keep stocked up on both medium, and hot enchilada sauce, along with some canned roasted hatch peppers of both heats. In a pinch they both have infinite uses beyond the standards like enchiladas (which I did make this week). For example I find the sauce goes perfect when warmed and poured over a simple omelet, or toss a few of the roasted chilies onto a burger and the flavor explosion is hard to contain.

Hatch Green Chile Enchilada Sauce