Mexican Cheeses
   
   Oaxaca cheese = quesillo
     like mozzarella, melts well, shreds into strings
     
   Chihuahua = Mennonite
     mild white cheese excellent for melting, like Monterey Jack
     
   Queso Fresco
     crumbly white dry cheese can be either salty or not
     really good on tostadas, salads, over refried beans ...
     
   Queso Anejo
     aged version of queso fresco; harder, sharper
     
   Cotija
     like Parmesan, sharp, salty. Crumbly. Salad, soups, beans.
     
   Panela
     hard, smooth, salty, made with skim milk. Not crumbly. Squeaks
     
   Manchego
     light yellow, easy to shred and melt. We like it a lot.
     
   Asadero
     melting cheese: creamy, smooth. Quesadillas. We like it!