6 Mexican Cheeses You Need to Know

The next time you make a Mexican-inspired dish, skip the pre-packaged "Mexican blend" and opt instead for authentic Mexican cheeses like mild Cotija or ultra-melty Oaxaca. Here, six excellent Mexican cheeses you should get to know and love, along with delicious ideas for how to use them.

Queso fresco

Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

This creamy, soft white cheese makes a fantastic topping for beef and cheese enchiladas or sweet-tangy grilled corn.

Queso a?ejo

? Christopher Testani Forgot to prep your Cinco de Mayo celebration? Whip up quick dishes like chicken and cabbage tacos with cilantro cream and black-bean soup with avocado salsa.

Queso a?ejo is the aged version of queso fresco. Well-aged batches can become quite firm and salty, making it an excellent garnish. Use it for these smoky chilaquiles.

Cotija

? Rick Poon

Try this Mexican hard cow's milk cheese in sweet-salty corn salad or on top of spicy black bean dip.

Oaxaca

Similar to unaged Monterey Jack, Oaxaca cheese is a white, semi-hard cheese that's excellent for melting. Try mild queso Oaxaca on these flavorful black bean enfrijoladas.

Manchego

? David Nicolas

This delicious cheese was introduced to Mexico from Spain. In Mexico, it's made with a mixture of cow and goat milk rather than sheep milk. Try it on this incredible shrimp and chorizo pizza.

Asadero

Photo by Caitlin Bensel / Prop Styling by Claire Spollen / Food Styling by Ali Ramee

Also known as queso quesadilla, asadero cheese is great for melting. Try it with these amazing Hatch chiles rellenos.