Mexican-South of Border Cheese List..do you know your cheeses and substitutes?

Did you know that Greek, Italian and Mexican cheeses are similar, and can be interchanged in some recipes?

here's an interesting list that might save you some money and also make cheesy things more interesting:)

Fresh Cheese:
These are just pressed curds and are not aged and are not normally used in cooking but only as topping for salads eating with fresh fruit and tacos:
Adobera sliced and eaten like Jack cheese


Cojita also called a dry cheese,  this is aged 3 months and grated used like Parmesan, or crumbled over dishes

Queso Fresco/Panela most widely used, crumble over dishes almost like a mild feta..tastes like cottage cheese.


Cooked cheese:
Asadero..behaves like Mozzarella 

Chihuahua ( like the dog)..ranges from creamy like Munster to firm like Cheddar

There you have some ideas for switching the game plan when making cheesy dishes!!

Also.....local Los Angeles "South of the Border" markets have a high turnover of fresh cheeses so you have  good sources for good quality, fresh, locally made cheeses.
Buy with confidence, locally made cheese.. and these are very adaptable, with most European recipes.