USES: This non-melting cheese varieties are typically sprinkled over beans and corn-masa snacks (antojitos such as tacos and enchiladas), as we would sprinkle Parmesan on pasta.
FINDING: Most Mexican groceries, some well-stocked general groceries.
Other Names: queso ranchero, queso de metate, queso panela
CHOOSING: Aged Mexican cheese has a stronger, nuttier, saltier flavor and crumbles finely. Most domestically made, aged Mexican cheeses are blander than their Mexican counterparts. Some Mexican markets in the United States carry imported aged Mexican cheese, usually labeled by its origin, the city of Cotija.
STORING: Aged Mexican cheese: in the refrigerator (or cool, dark, dry place), well wrapped, for several months.