Queso Fresco
Literally translates to "fresh cheese", this Hispanic cheese is soft mild, and crumbly; similar to feta. Queso fresco can be sprinkled over enchiladas and tacos, as well as, added to soups and salads.

Añejo Enchilado
A mild and firm Hispanic cheese traditionally used as a topping or stuffing cheese. Añejo Enchilado has a hard, dry texture with an outside red coating and white interior. This cheese does not melt, but softens when heated.

Queso Qesadilla
Queso Quesadilla is the traditional melting cheese of Mexico. It's name is derived from being commonly used in quesadillas, but can be used on many dishes making them rich and creamy.

Panela
Also called "Queso Canasta" (basket cheese), Panela retains the impression of the basket in which it molds itself. With a texture very similar to a moist mozzarella, Panela does not melt but softens when exposed to heat.

Asadero
Similar to Queso Quesadilla, Asadero is a more flavorful melting cheese. It has a sweet buttery flavor similar to muenster and will add rich and creamy flavor to any dish.

Oaxaca
A braided cheese, Oaxaca is a mild, semi-hard cheese with a texture similar to mozzarella. It is named after the state of Oaxaca in southern Mexico, where it was first made.

Crema Mexicana
A great topping cheese, Crema Mexicana will add that extra fresh cream flavor to tacos, nachos, or tamales.

Cotija
Often referred to as the "Parmesan of Mexico", Cotija is an ideal cheese to sprinkle over, soups, salads, and beans.