Añejo

Dry and salty, this cheese is generally sold pre-grated. Sprinkle on enchiladas, antojitos [small plates], and refried beans.
Substitution: Romano
Recipe to try: Charcoal-Grilled Corn with Cream, Cheese, and Chile

Asadero
Mild-tasting with a pleasant acidity, this fresh cheese is slightly chewy yet tender. Because it melts wonderfully, use it to top a bowl of chile con queso or as stuffing for chile rellenos.
Substitutions: Teleme, domestic Muenster, provolone
Recipe to try: Pork Chili Verde Enchiladas

Chihuahua
Named for the Mexican state from which it originates, this cheese is also sometimes referred to as queso menonita, for the Mennonite farmers who first made this cheese. When fresh, it resembles a mild Cheddar in taste and texture. As it ages, its flavor becomes tangy. You can grate it to top dishes, or stuff it into chile rellenos or tamales.
Substitutions: Monterey Jack, mild Cheddar
Recipe to try: Molletes

Cotija
This strong-flavored cheese is sold aged, making it a bit dry, salty, and almost granular in texture. Often served crumbled, Cotija doesn't melt so much as soften.
Substitution: Parmesan
Recipe to try: Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Queso Fresco
The name means "fresh cheese." In this case, it's a salty cheese that's usually enjoyed crumbled but can also be sliced or melted. Use it on refried beans, enchiladas, or stuffed in chiles.
Substitutions: Ricotta salata, French feta (milder and less salty than the Greek and Bulgarian varieties)
Recipe to try: Zucchini and Red Pepper Enchiladas with Two Salsas

Queso de Oaxaca
The "mozzarella of Mexico" (sold as quesillo in Oaxaca) is a ball of cheese created by rolling up broad skeins of cheese whose texture resembles that of string cheese. Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas or served with chile de agua. Small 1-inch balls are often eaten as snacks and enjoyed with a drink.
Substitutions: String cheese, mozzarella, domestic Muenster
Recipe to try: Poblano, Potato, and Corn Gratin

Queso Panela
Molded in a basket, this fresh cheese is sometimes sold as queso de canasta (canasta meaning basket). The unusual shape and textured exterior help distinguish this cheese—which is best enjoyed while still moist and fresh—from its counterparts.
Substitutions: Farmer's cheese, Monterey Jack
Recipe to try: Tortilla Casserole with Turkey

Other Mexican Dairy Products

Requesón
Soft, creamy, and mild-tasting, this ricotta is a by-product of cheesemaking. To produce the ricotta, whey—with its residual small pieces of curd—is heated. The curds then form a layer on the surface that is skimmed off and strained. It is perfect for stuffing chiles.
Substitution: Full-fat ricotta
Recipe to try: Chiles Rellenos

Crema
In Mexico, real crema is a naturally soured cream similar to authentic French crème fraîche. (Note that many of the versions available in the U.S. are commercially cultured products.) Drizzled or dolloped over dishes, crema adds a rich, tangy bite.
Substitutions: Crème fraîche or sour cream watered down with a little milk
Recipe to try: Rajas con Crema