Coyoacan cheese (CC photo by A30_Tsitika courtesy of Flickr)

Where there is milk, of any kind, there is cheese. In mexico, the collections of cheeses are as splendid as they are dazzlingly extensive. The many kinds are best experienced during a trip to this beautiful country through full immersion eating the amazing culinary delights. However, a few are so popular, they are easily found, even outside the borders of Mexico.

Packaged and ready to go (CC photo by Christian Frausto Bernal courtesy of Flickr)

Queso Fresco is a valuable staple because it is so versatile. It is a moist cheese that can be sliced or crumbled into dishes and is a wonderful cheese for stuffing in chili rellenos or for topping beans, enchiladas, tacos or tostadas. The cheese is often sliced in chunks or shredded and added to salads eaten by itself for a snack.

Cotija is a hard cheese that is great for using in sauces or eating by itself. Much like Parmesan, Cotijo is a stronger-flavored cheese that can be grated for a delicious topping. Beans, salads and fideo taste amazing with a sprinkle of this lightly salty cheese.

Chorizo and cheese from Chihuahua (CC photo by MCotner courtesy of Flickr)

Chihuahuan cheese is comparable to a Cheddar or Monterrey Jack and a perfect melting cheese for delicious cheese sauces and fondues. It is the most popular cheese for Queso fundido, as seen above. Asadero is another good melting cheese that is often used as a topping. Oaxacan cheese is very popular, both for use in dishes or simply by itself. It is similar to Mozzarella and usually comes in a ball or braided. Children enjoy it’s stringy texture that is fun to play with and, as well as, eat.

Mexico utilizes the beauty of simplicity to produce some of the most amazing cheeses in the world. When visiting the marketplaces throughout Mexico, look for fresh cheeses from the many local farms. Most families are proud of the recipes that have been past down for several generations and would be thrilled to share a taste, or two.