It is ideal for melting on top of Quesadillas, or eaten cold as a snack.
Most Mexican cheeses are handmade, fresh, young and mild, with a very short shelf life. But what makes Mexican cheese, well, Mexican? It is slightly salty, has a nice acidity tinge and melts well.
It does not melt. Provolone a young variety Queso Asadero is also produced in Chihuahua, and is a semi-soft pale yellow cheese with a slightly chewy texture and acidic tinge. It is found throughout Mexico and varies from region to region. When heated, it softens rather than melts, making it great for frying on its own, or used as a topping for salads or quesadillas.
Queso Chihuahua is from…you guessed it, the same state that gave us those cute little dogs, Chihuahua. It is reasonably firm, and you can peel it into thin strings. It is spongy in texture and is usually served crumbled, but can also be enjoyed sliced or melted.
It is used grated as a cheese topping for many dishes, as filling for chile relleno, or to make queso fondue. It is sold either young and quite mild, or after it has aged and developed a sharper tangier taste.
Oaxaca cheese is a fresh creamy-white cheese that comes wrapped up like a ball of string. Failing that, just a mild cheddar will do. It is great on top of Tostadas or Enchiladas.
It is typically sprinkled on top of your favorite dishes, such as grilled corn or tacos. The production of cheese in Mexican came out of the milk from these animals.
Mexican food has come a long way in Australia over the past 5 years. This gave rise to several varieties of unique artisan cheeses , many of which we now get to enjoy in North America.
Manchego melts very well and is quite versatile, making it a great table-top cheese.