Cuajada is a junket like cheese which is traditionally made by adding Rennet to fresh Ewes milk and pouring it into clay pots to set.
Cujada By Ardo Beltz
The loosly set cheese is then commonly served with honey and fruit for breakfast or with honey, sugar, and spices as a dessert,
Queso menonita or Queso Chihuahua is a Mexican cheese which was first produced in Chihuahua by the Menonite community in the early 1900's . This cheese is a semi-soft variety which is manufactured from cows milk using a compression technique similar to the process used to produce cheddar.
Queso menonita - Queso Chihuahua Queso Chihuahua is a pale yellow cheese with a soft rind which tastes like mild cheddar and is good melting cheese which is commonly used in baked dishes or cheese sauces.
Queso fresco is a white crumbly cheese which is made by curdling fresh milk using an acid like lemon juice or vinegar and then pressing the resulting curds into a block. The cheese as the name implies is eaten fresh within a few days of being made.
Queso Fresco is very common on Mexico and is often used as a filling for foods such as Chillis , Quesadillas, or to crumble over salads.
Requeson cheese is a Mexican cheese which is made from cow's, goat's, or sheep's milk using a method which is very similar to the process used to create Ricotta cheese. As a result Requeson which is sometimes known as Requeijão cheese has a very similar taste, texture, and nutritional value to RIcotta cheese.
Requeson cheese is best consumed fresh as a healthy, protein rich, spreadable cheese or as a stuffing for dishes such as Enchiladas.
Oaxaca cheese or Queso Oaxaca is a Mexican rindless white cheese which is similar in texture to Mozzarella making it an ideal ingredient for stuffing dishes such as quesadillas or empanadas. When Oaxaca melts it becomes creamy without giving off any oil making it an excellent cooking cheese , even at high temperatures.
Queso Oaxaca is an artisan cheese made from cows milk using the same string cheese process used to make Mozzarella cheese which involves stretching the cheese into ribbons and rolling it up into a ball. When formed into blocks suitable for slicing this cheese is commonly known as Asadero or Queso Asadero.