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A variety of cheeses are made in Mexico, mostly from cow's milk. Cheeses are still commonly made in the home and on small farms or ranches. Varieties vary regionally. We are starting with some of the most common varieties. More to come!

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Made in Switzerland

Available in retail and gastro formats

Queso Oaxaca

Created in the southern Mexican state of Oaxaca, for which it’s named. This unique cow's milk cheese is made by stretching the curd into long ribbons that are traditionally gently wound into a knot or formed into a ball.

Oaxaca cheese has a mellow, earthy flavor, creamy and buttery, great for melting.

Shredded, it can top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas. Or, tear off a piece and enjoy as a snack.

Queso Fresco
Made in Switzerland

Available in retail and gastro formats


Queso Fresco is a soft, moist cheese. Crumbly, light and fresh with a slightly salty, tangy flavor but with mild, milky notes.

In traditional Mexican cuisine, Queso Fresco is used to balance rich, spicy dishes, either as a topping or as a stuffing cheese. It can also be sliced or cubed and served with dried fruit, paired with cured meat, or left to soften on steaming-hot soups.

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