14 | Oaxaca (pictured). A semisoft melting cheese often sold in a mozzarella-like ball meant to be torn off in strips, it’s closest in
texture and flavor to string cheese or Monterey Jack.
Use it: Top Enchiladas Suizas or grilled nopales.
15 | Cotija. A semihard, salty, crumbly finishing cheese similar to parmesan.
Use it: Makes a sharp-flavored garnish for red chile enchiladas or tostadas.
16 | Queso fresco. Semisoft and creamy; used for cooking and as a condiment.
Use it: Crumbled in Enchiladas Suizas.
17 | Mennonite. Increasingly popular semisoft cheese, introduced to the state of Chihuahua by Mennonites.
Use it: Make mac ’n’ cheese, with adobo chipotles for kick.