• The Spanish word queso comes from the Latin caseus, which means lacking whey.

A white colored dairy product, its flavor tends to be salty.

In Mexico there are different types of cheese, including Oaxaca string cheese, panela fresh cheese, aged manchego, as well as smoked, añejo (aged), botanero (flavored with chiles, pickled vegetables, or other products), asadero (good for melting), Chihuahua (a sharp cheese), and Cotija (a crumbly fresh type) cheese, among others.

No

Nutricional Value: 

The nutritional content depends on the type of cheese consumed. In general, most cheeses have protein, calcium, and vitamins A, E, and D.

Preparation: 

A number of different dishes contain cheese. Since there are many types of cheese, it is a common component in Mexican cuisine, for example, in quesadillas (tortilla with melted cheese), chilaquiles (cheese sprinkled on top of tortilla triangles covered with sauce), and molletes (bread, refried beans, cheese, and pico de gallo salsa), to name just a few dishes.

Basic Facts: 
  • The State of Mexico, Durango, Hidalgo, Jalisco, Chihuahua, and Querétaro are the leading cheese producing states in Mexico.
  • Some 56,819 tons of cheese is produced in Mexico.
  • The most popular varieties of cheese in Mexico are fresh cheese, panela cheese, Oaxaca string cheese, and yellow cheese.
  • Mexican cheeses are up to 58 percent water in their composition.
  • Cuadro cheese and Ocosingo cheese are trademarked varieties.
Regions: 
These are the states with the highest cheese production during 2014:
1. Hidalgo
2. Jalisco
3. Querétaro
4. Estado de México
5. Oaxaca
6. Chiapas
Season: 
Cheese is produced year round, because it is generally consumed fresh and the demand for it lasts all year.
ENE ENE
FEB FEB
MAR MAR
ABR ABR
MAY MAY
JUN JUN
JUL JUL
AGO AGO
SEP SEP
OCT OCT
NOV NOV
DIC DIC

Moderate Production

Abundant Production