America’s Favorite Hispanic Cheese
Fresco is a fresh semi-soft cheese that is slightly salted and creamy with a mild smooth flavor. It is a traditional Mexican farmer’s cheese that’s lightly pressed and salted which has become the most popular Mexican cheese in the US.
In the mid 1800’s when the Queso Fresco cheese making tradition started there was no refrigeration so the cheese was made fresh by farmers for consumption the same day it was made, thus the name Queso Fresco (Fresh Cheese).
Cotija is a dry grating cheese similar to Parmesan. It is an aged cheese, packed with flavor and zest that gets better with time. It is named after the town of Cotija in the Mexican state of Michoacán.
When the cheese is made, it is white, fresh and salty resembling feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano. Its similarity with Parmesan has earned it the nickname “Parmesan of Mexico”. It is usually saltier than the typical Mexican Cheese, strongly flavored, firm and it does not melt.
Mexico’s Favorite Cheese. “Mexican String Cheese”
Oaxaca (Wa-ha-ka) cheese is Mexico’s most popular cheese because it melts and strings like no other when heated, forming delicious long strings when pulled. Oaxaca is a semi soft cheese like un-aged Monterey Jack, but a mozzarella-like string cheese texture. It is named after the state of Oaxaca in Southern Mexico, where it was first made.
A Cheese For Any Application
Blanco is a very popular Caribbean cheese. It is mild, firm yet smooth in texture and softens without melting. This culinary wonder doesn’t separate into solids and oils when heated or grilled. It becomes soft on the inside. When you bite into it, it squeaks like a fresh cheese curd and rewards you with a buttery creaminess found in only the best mild cheeses.