Cuajada is a junket like cheese which is traditionally made by adding Rennet to fresh Ewes milk and pouring it into clay pots to set.


Cujada By Ardo Beltz   

The loosly set cheese is then commonly served with honey and fruit for breakfast or with honey, sugar, and spices as a dessert,

Queso menonita or Queso Chihuahua is a  Mexican cheese which  was first produced in Chihuahua by  the Menonite community in the early 1900's . This cheese is a semi-soft variety which is manufactured from cows milk using a  compression technique similar to the process used to produce cheddar.

Queso Chihuahua

Queso menonita - Queso Chihuahua Queso Chihuahua is a  pale yellow cheese with a soft rind which tastes like mild cheddar  and is  good  melting cheese which is commonly used in baked  dishes or cheese sauces.

Queso fresco is a  white crumbly cheese which is made by curdling fresh milk using an acid like lemon juice or vinegar and then pressing the resulting curds into a block.  The cheese as the name implies is eaten fresh within a few days of being made.

Queso Fresco

Queso Fresco 

Queso Fresco is very common on Mexico and is often used as a filling for foods such as Chillis , Quesadillas, or to crumble over salads.

Requeson cheese is a Mexican cheese which is made from cow's, goat's, or sheep's milk  using a method which is very similar to the process used to create Ricotta cheese.  As a result Requeson  which is sometimes known as Requeijão cheese  has a very similar taste, texture, and nutritional value to RIcotta cheese.

Queso Requeson cheese

Queso Requeson

Requeson cheese is best consumed fresh as a healthy, protein rich, spreadable cheese or as a stuffing for dishes such as Enchiladas.


Queso Asadero is the same cheese as  Queso Oaxaca but rather than being rolled into balls it is formed into blocks suitable for slicing.

Queso Asadero 

Asadero Cheese - Queso Asadero


Oaxaca cheese  or  Queso Oaxaca is a Mexican rindless white cheese which is similar in texture to Mozzarella making it an ideal ingredient for stuffing dishes such as quesadillas or empanadas.  When Oaxaca melts it becomes creamy without giving off any oil making it an excellent cooking cheese , even at high temperatures.

Queso Oaxaca 

Queso Oaxaca is an artisan cheese  made from cows milk using the same string cheese process  used to make Mozzarella cheese  which involves stretching the cheese into ribbons and rolling it up into a ball.  When formed into blocks  suitable for slicing this cheese is commonly known as Asadero or Queso Asadero





Rob Galloway







Thanks for visiting, I'm Rob  a passionate home cook and my creative outlet is my kitchen. is my way of keeping a track of my culinary learnings and my favourite recipes, please think of it as a personal journal of my cooking mis-adventures . I hope you get as much enjoyment out of your visit as I get from creating it. And please always feel free to get in touch with your feedback or just to say Hi, we look forward to hearing from you.

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