Requesón

This is a lesser-known Mexican cheese that is soft enough to be spreadable but also firm enough to stand on its own on a cheese plate. The closest equivalent is ricotta cheese, but requesón has less moisture. In large cities, this cheese is the newest to be widely available. In Mexico, it has a connotation of being a lighter choice of cheese because it doesn’t have as much fat as other cheeses. In states like Jalisco, requesón is typically a filling in tacos dorados. In Oaxaca, it is eaten with fruits. It can be a base for cheesecakes as well, and it tastes great spread on toast with jam the next morning, too.