Mexican Cheese Guide: Queso Fresco, Cotija, Oaxaca & Crema
Not sure which Mexican cheese you need? The short answer is that some Mexican cheeses crumble and some melt. Pick the wrong one and you end up with dry quesadillas or a topping that turns to goo. This guide covers the four you’ll find at Poco Loco Supermercado: queso fresco, cotija, Oaxaca cheese, and Mexican crema. It also covers the other Mexican cheeses you’ll see in recipes, and which one to use for which dish.
Mexican Cheeses at a Glance
| Cheese | Texture | Flavor | Melts? | Best for |
|---|---|---|---|---|
| Queso fresco | Soft, moist, crumbly | Mild, milky, lightly salty | No, it softens | Enchiladas, beans, chilaquiles |
| Cotija | Firm, dry, crumbly | Salty, sharp | No | Elote, esquites, beans, salads |
| Oaxaca | Stringy, stretchy | Mild, buttery | Yes | Quesadillas, chiles rellenos, queso fundido |
| Panela | Soft, springy | Mild, fresh | No, holds its shape | Grilling, tortas, salads |
| Queso añejo | Firm, dry | Salty, sharp | No | Grating over enchiladas and beans |
| Asadero | Smooth, soft | Mild, creamy | Yes | Queso fundido, chile con queso |
| Chihuahua | Semi-firm | Mild, buttery | Yes | Quesadillas, enchiladas, queso fundido |
| Mexican crema | Pourable | Rich, lightly tangy | Not a cheese | Drizzling over tacos, enchiladas, elote |
The Four You’ll Find at Poco Loco
These four cover most everyday Mexican cooking. For the rest of what’s on our shelves, see our guide to authentic Mexican ingredients.
Queso Fresco
Queso fresco means “fresh cheese,” and it’s the most common cheese in Mexican home cooking. It’s soft, moist, and mild, with a light saltiness, and it crumbles easily between your fingers. When heated it softens but doesn’t melt into strings, so it holds its shape inside chiles rellenos and on top of hot dishes. Crumble it over enchiladas, refried beans, chilaquiles, tacos, and salads.
Cotija
Cotija is named after the town of Cotija in Michoacán. It’s an aged cheese, so it’s drier, firmer, and much saltier than queso fresco. Like queso fresco, it doesn’t melt. It’s the cheese that makes elote taste like elote: rolled onto grilled corn with crema, chile powder, and lime. Use it anywhere you want a salty finish, such as beans, esquites, salads, and even pasta.
Oaxaca Cheese
Oaxaca cheese, also called quesillo, comes from the state of Oaxaca. It’s made by stretching the curds into long ropes and winding them into a ball, which is why it pulls apart into strings. It’s mild and buttery, and it’s the go-to melting cheese in Mexican cooking. Tear it into strands for quesadillas, stuff it into chiles rellenos, or melt it into queso fundido.
Mexican Crema
Crema isn’t a cheese, but it’s on the table almost every time cheese is. It’s a cultured cream that’s thinner, richer, and less tangy than American sour cream. It’s also less likely to curdle when it hits a hot dish. Drizzle it over tacos, enchiladas, chilaquiles, and soups, or brush it onto elote before the cotija.
Queso Fresco vs. Cotija: What’s the Difference?
These two get mixed up more than any other pair, because both are white and crumbly. The difference comes down to age:
- Queso fresco is fresh, soft, moist, and mild. It adds a cool, creamy contrast to spicy food.
- Cotija is aged, dry, firm, and salty. It adds a sharp, savory finish, closer to Parmesan or feta.
Neither one melts, so they can stand in for each other in a pinch. If you swap cotija in for queso fresco, use less, because it’s much saltier.
Other Mexican Cheeses Worth Knowing
You’ll run into these in recipes and on taquería menus.
- Panela: A fresh, mild, springy cheese that’s often shaped in a basket, which leaves a woven pattern on the outside. It holds its shape when heated, so you can slice it and sear or grill it. It’s also good sliced into tortas and salads.
- Queso añejo: Aged queso fresco. It’s firmer and saltier, similar to cotija, and it’s good for grating. Some versions are coated in chile powder and sold as añejo enchilado.
- Asadero: A soft, smooth melting cheese popular in northern Mexico. It’s a favorite for queso fundido and chile con queso.
- Chihuahua (queso menonita): A semi-firm, buttery cheese first made by Mennonite communities in the state of Chihuahua. It melts evenly, a lot like a mild Monterey Jack, which makes it great for enchiladas and quesadillas.
Which Mexican Cheese for Which Dish
- Quesadillas: Oaxaca, torn into strands. Chihuahua or asadero also work.
- Enchiladas: Crumble queso fresco on top and finish with crema. Use Oaxaca or Chihuahua for a melted filling or a baked, cheesy top.
- Chilaquiles: Queso fresco and crema.
- Elote and esquites: Cotija, with crema, chile powder, and lime.
- Chiles rellenos: Oaxaca for a melty filling, or queso fresco if you want it to hold its shape.
- Refried beans: Crumbled queso fresco or cotija.
- Queso fundido: Oaxaca, Chihuahua, or asadero, melted in a skillet and scooped up with warm tortillas.
- Tamales: Rajas con queso, which is roasted poblano strips with a melting cheese like Oaxaca. See Tamales Near Me for masa, husks, and fillings.
- Chiles en nogada: The walnut sauce is made with crema and queso fresco. See our Hispanic Heritage Month menu for the recipe.
For step-by-step recipes for elote, chilaquiles, enchiladas verdes, and chiles rellenos, see 10 Must-Try Mexican Dishes You Can Cook at Home.
How to Store Mexican Cheese
- Keep every cheese refrigerated and tightly wrapped after opening.
- Fresh cheeses like queso fresco, panela, and Oaxaca are best used within about a week of opening. Aged cheeses like cotija and añejo keep longer.
- Freezing makes queso fresco and crema grainy, so buy what you’ll use.
- Always follow the date on the package.
Frequently Asked Questions
What are the most common types of Mexican cheese?
The ones you will see most often are queso fresco, cotija, and Oaxaca cheese, followed by panela, queso añejo, asadero, and Chihuahua. Mexican crema is not a cheese, but it is used alongside them in many dishes.
What is the difference between queso fresco and cotija?
Queso fresco is fresh, soft, moist, and mild. Cotija is aged, drier, firmer, and much saltier. Both crumble and neither melts, so they can stand in for each other in a pinch, but use less cotija because of its salt.
What is the best Mexican cheese for melting?
Oaxaca cheese is the best-known melting cheese, with a mild flavor and long, stretchy strands. Chihuahua and asadero also melt well. Queso fresco, cotija, and panela soften when heated but do not melt.
What cheese goes on enchiladas?
For the topping, crumble queso fresco over the sauce and finish with a drizzle of crema. For a melted filling or a baked, cheesy top, use a melting cheese like Oaxaca or Chihuahua.
Is Mexican crema the same as sour cream?
No. Mexican crema is thinner, richer, and less tangy than sour cream, and it is less likely to curdle when heated. In a pinch, sour cream thinned with a little milk works as a substitute.
Where can I buy Mexican cheese near me?
Poco Loco Supermercado carries queso fresco, Oaxaca cheese, cotija, and Mexican crema, with locations across Central and South Texas.
Pick Up Mexican Cheese at Your Nearest Poco Loco
You’ll find queso fresco, cotija, Oaxaca cheese, and Mexican crema at Poco Loco. We also have tortillas pressed fresh daily and salsas made in-house every day, so the rest of the plate is covered. Find your nearest store and check this week’s Weekly Ad for current specials.