Imported cheeses in Mazatlán can be difficult to find and also pretty pricey, and getting a specific cheese for a particular recipe can be daunting. However, there are some traditional Mexican cheeses that can be successfully substituted. Individual tastes are subjective, of course, but the following substitutions may surprise you.

Oaxaca — Mild—flavored, combines well with other ingredients. Use in place of mozzarella or Jack.

Queso Fresco — The best frying cheese! Just slice a 1/4 inch thick strip and fry it. Similar to a very mild, soft feta.

Chiapas — Dry & crumbly with a great sharp flavor. Similar to feta. A very good frying cheese, and spectacular garnish.

Chihuahua — Pale yellow rather than white. Varies in taste from mild to a nearly cheddar—like sharpness.

Manchego — Similar to Monterrey Jack

Manchego Viejo — Like very, very strong cheddar.

Cotija — Sharp, crumbly goat cheese similar to queso fresco. Called the “Parmesan of Mexico,” although the flavor is not the same. Often served over beans and salads.

Queso Añejo — Similar to Romano.

Asadero — Similar to Monterey Jack, Fontina.

Panela — Soft, white, very mild cheese; often served as an appetizer or snack. Readily absorbs other flavors. Use in place of mozzarella or Jack.

Requesón — Very smooth, mild, ricotta—like cheese used to fill enchiladas and to make spreads or dips. Loosely translated as cottage cheese, but not really. Use like ricotta.