Hard

• Hard Mexican cheeses, also referred to as firm, are aged and mainly used as grated toppings for traditional dishes. Añejo Enchilado, Cotija and Manchego Viejo fall into this category.

Soft

• Soft Mexican cheese is most commonly used for melting or for kneading into cheese balls. Añejo and Oaxaca are two popular soft Mexican cheeses.

Fresh

• Fresh cheese is not aged. Blanco, Fresca and Requesón, the cheese used to fill enchiladas, are some of the cheeses in this group.

Semi-Hard

• Edam, complete with small bits of meat, is considered a semi-hard queso. Manchego and Chiollo are also common cheeses in this distinction.

Semi-Soft

• Asadero, or Mexican fondue cheese, falls into the semi-soft category. Also included are Chihuahua and traditional Jalapeno cheese.