Cheese

Cheese, naturally, arrived in Mexico only with dairy animals. We now have cheeses of cow’s, goat’s, and ewe’s milk made in various styles, partly reflecting later ethnic immigrations. There are too many Mexican cheeses to describe here, and unfortunately none is widely available in the United States in versions I can honestly recommend. However, I have had good results with some U.S. substitutions. These are the cheeses I think most important:

Queso añejo means simply “aged cheese,” referring usually to something dry enough to be finely grated. The best substitute for the types most often used in Mexico is Parmesan.