Mexican cheese is an affordable way to add authentic flair

If you are looking to add authentic flavor to your dishes, or just enjoy experimenting with new cheese flavors and textures, think about trying some Mexican cheese.

Although widely available and very affordable, Mexican cheese remains somewhat of a mystery to many.

Cookbook author and food blogger Amy Sherman admits she was among those who didn't know the difference between queso fresco or queso a?ejo. But Sherman has learned a lot, thanks in part to the California Milk Advisory Board and Mexican cheesemakers.

Now, the San Francisco-based Sherman is skilled at using the cheeses to bring her Mexican food dishes to life while also adding them to her everyday cooking.

"The great thing about Mexican cheese is that it is very inexpensive," Sherman says. "These are not $29-a-pound cheeses, they are all very versatile and easy to use."

Mexican cheeses can be broken down into two basic types: fresh cheese and aged cheese. Among the more popular fresh cheeses are queso fresco, panela and oaxaca. Better-known aged cheeses include cotijo, asadero and manchego.

Here are some suggestions for using the cheese, compiled from Sherman and the California Milk Advisory Board:

queso fresco, is a mild cheese, that is buttery and slightly salty. It's soft and has a texture similar to feta. It crumbles easily and can be used as a topping in greek salad, beans or crepes.

-- Oaxaca, is much like mozzarella in appearance and taste. It's a good melting cheese and can be used in lasagna, stuffed vegetables and pizza.

-- Panela, is soft mild-tasting cheese that does not melt. It works well in salads, omelets or layered in a sandwich.

-- Cotija, has a sharp, pungent flavor that tastes like an asiago or parmesan cheese. This is the cheese used commonly on Mexican-styled corn on the cob. It can be used on a Caesar salad, and added to pasta or risotto.

-- Asadero, is similar to provolone and is good on pizza, cheeseburgers and in a grilled cheese sandwich

-- Manchego has a nutty flavor similar to mild cheddar. It's also a good melting cheese that be used in macaroni and cheese, on a hamburger or in pasta dishes.

Liz Sanchez, owner of Case de Tamales in Fresno, uses queso fresco frequently in her traditional and gourmet tamales. She combines the cheese with mozzarella for her cheese and jalape?o tamale.

"I like using the queso fresco because it does not completely melt, but gets nice and soft," Sanchez says. "And I like to use big chunks, so that when you bite into it, you get a nice bite of cheese."

Sanchez sees great potential for Mexican cheese crossing over into people's everyday cooking.

"Sometimes, it is just a matter of people giving them a try and finding out what they like," Sanchez says.

Most conventional grocery stores sell some Mexican cheese, but for a wider variety visit local Hispanic stores such as Vallarta and El Super.

The stores sell nearly a dozen types of Mexican cheese from several of California's well-known brands, including Cacique, El Mexicano and Los Altos. The state is the nation's leading producer of Mexican cheese, producing more than 25 varieties.

Local cheesemakers, such as Fagundes Old World Cheese in Hanford and 9th Street Cheese in Fowler, also are making Mexican cheese, including cotija, queso fresco and requeson, a cheese similar to ricotta.

Boersma also is working on a cheese called cincho that is popular in other parts of the state, and is slowly taking off in California. The cheese has a strong, full flavor.

"There are Mexican cheese companies that are looking for people to make it for them," Boersma says. "It is a very good cheese."