Cheeses of Mexico

Cheeses of Mexico
Fresh cheeses that are made in Mexico are Oaxaca and Panela.
Most of the most popular varieties are fresh cheeses, such as queso fresco, panela and asadero. The two most popular aged cheeses are Cotija and Chihuahua.
Four cheeses produced in Mexico are entirely Mexican inventions
such as the Oaxaca, Cotija, and Chihuahua and manchengo. 
Mexico is ranked 10th in the world for chee

se production and eighth for consumption.
Queso blanco is cheese which is a creamy, soft, and mild unaged white cheese. Queso Oaxaca is a white, semihard cheese from Mexico. Queso panela (panela cheese), also called queso canasta or queso de la canasta (basket cheese) because it carries the impression of the basket in which it is molded, is a white, fresh and smooth cheese of pasteurized cow's milk, served most often as part

of appetizer.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed.
Manchego has a firm and compact consistency and a buttery texture.
Manchego has variety of different flavours depending on its age. These are three versions like Fresco which the fresh cheese and is aged for only 2 weeks, with a rich but mild flavour.

Produced in small quantities, it is rarely found outside Spain. The other is
Curado is a semi-firm cheese aged for three to six months with a sweet and nutty flavor.

The third is Viejo, aged for one year is firm with a sharper flavour the longer it is aged and a rich deep pepperiness to it. It grates well but can also be eaten on its own or as tapas.
Chihuahua cheese is a soft white cow's-milk cheese of Mexican origin available in braids, balls or rounds.
Cotija is a hard cow's milk cheese that originated from Mexico. It is named after the town of Cotija.
Anejo cheese (Queso anejo) is a firm, aged Mexican cheese traditionally made from skimmed goat's milk.