Mexican Cheese

• Use queso fresco crumbled over tacos, enchiladas, salads, and soups to add a fresh, milky flavor and creamy texture. It doesn't melt well, so it's best used as a topping.
• Incorporate queso Oaxaca into quesadillas, tlayudas, or chile rellenos for its excellent melting properties and mild, buttery flavor. The stringy texture also adds visual appeal.
• Melt queso asadero in grilled cheese sandwiches, nachos, or cheese dips for a slightly tangy and smooth, melty texture. It browns nicely under heat.
• Employ Mexican cheese blends, such as those containing Monterey Jack and cheddar, in casseroles, burritos, or layered dips to achieve a balanced flavor and optimal melting consistency.
• Serve various Mexican cheeses on a cheese board with fruits, nuts, and crackers for an appetizer that showcases the diversity of Mexican dairy products.
• Stuff vegetables such as bell peppers with a mixture of rice, ground meat, and grated Mexican cheese before baking for a flavorful and hearty meal.

• Good source of calcium for strong bones and teeth.
• Provides protein, essential for muscle building and repair.
• Contains vitamin A, important for vision and immune function.
• Offers B vitamins, which support energy metabolism.
• May contribute to gut health due to naturally occurring probiotics in some varieties.

Mexican cheese should be stored in the refrigerator, ideally in its original packaging or tightly wrapped in plastic wrap to prevent it from drying out and absorbing odors. Store it in the coldest part of your refrigerator, away from the door. Properly stored, opened Mexican cheese can last for up to a week. If you notice any mold or off odors, discard it immediately. Freezing is not generally recommended, as it can alter the texture, making it crumbly.