Mexicans are firm believers in some homemade products that Americans would only buy in stores. This includes cheese and, of all things, bologna. They think of it in the same light as home canning.
Crema Mexicana (aka Table Cream) is somewhat similar to Crème fraîche, which is a milder sour cream and cooks better. Most retail sour cream, heavy cream, and some milks are “ultra pasteurized”, which really fouls their flavor. But hey, who doesn’t like milk so processed that it doesn’t need to be refrigerated until opened? In any event, homemade Crema Mexicana and Crème fraîche are much, much tastier than the retail versions.
Queso Mexicano (Fresh Mexican cheese (mild)) and Ricotta Cheese.
http://www.mexicoinmykitchen.com/2009/06/how-to-make-fresh-mexican-cheesecomo.html
Other Mexican cheeses.
Queso Blanco- very similar to Monterrey Jack or Mozzarella in flavor
Queso Fresco- crumbles easily
Panela- crumbles very easily and has a slightly salty flavor
Requesón- a very soft texture similar to Italian ricotta cheese
Queso Quesadilla- mild in flavor
Asadero- stronger flavor
Manchego- yellow color and tangy flavor
Oaxaca- similar texture to string cheese
Chihuahua- similar flavor to a mild cheddar
Hard, strong flavored cheeses.
Cotija- strong flavor, similar to Italian Parmesan
Enchilado or Anejo Enchilado- very strong flavor and coated in chile powder or paprika
No, thanks. I really don’t like the extras I might get.
Lord Lister was a brilliant man,