The best Mexican cheeses
The top 3 according to 21 votes from people: Cotija · Chihuahua (Mennonite) cheese · Asadero. (Updated Aug 14, 2025.)
Mexico has about 40 genuine cheese varieties. These are the best known and loved, according to México Desconocido, Excélsior and guides to Mexican cheese.
Automatically translated (original in Español). See the original
Top 10
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1
Cotija
Aged, salty, crumbly cheese from Michoacán, with a collective trademark since 2005.
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2
Chihuahua (Mennonite) cheese
Semi-hard melting cheese from Chihuahua's Mennonite communities.
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3
Asadero
Northern melting cheese for quesadillas and queso fundido.
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4
Queso fresco
The fresh white cheese crumbled over enchiladas and antojitos.
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5
Queso de poro de Balancán
Tabasco cheese aged in a paraffin crust, full of holes.
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6
Queso de bola de Ocosingo
Chiapas cheese with a hard cheese rind filled with creamy cheese.
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7
Requesón
Mexican ricotta for gorditas and tlacoyos.
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8
Queso de hoja
Fresh cheese wrapped in leaves, from Veracruz and Tabasco.
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9
Queso sierra
Dry, salty cheese for sprinkling.
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10
Mountain Cotija
Artisanal Cotija from the Jalmich sierra, aged for months.
Candidates
They don't make it into the top 10… yet. Vote for them to move them up.
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11
Queso Oaxaca (quesillo)
Stretched-curd ball cheese from Oaxaca's Central Valleys, king of quesadillas; TasteAtlas ranked it among the world's best.
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12
Panela
Fresh, firm and non-melting; for grilling or salads.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (4)
El de bola de Ocosingo, qué joya chiapaneca.
Panela asada con salsa, mi botana favorita.
El Oaxaca deshebrado en una quesadilla, no hay más.
El Cotija de montaña es de los mejores quesos del mundo.