Queso

Queso is the Spanish word for cheese. In Spanish-speaking countries, the term encompasses a broad range of cheeses produced by coagulating milk, with substantial variation in texture, flavor, and moisture. In English, queso commonly refers to a melted cheese dip popular in Tex-Mex and Mexican-American cuisine.

Regional varieties are numerous. In Spain, cheeses such as manchego, idiazabal, mahón, and tetilla illustrate the diversity of milk types and aging. In Latin America, fresh and semi-soft cheeses include queso fresco, queso blanco, panela, asadero, and cotija (often aged). Oaxaca, also known as quesillo, is a stringy, mozzarella-like cheese from Mexico. Other styles and local names reflect regional traditions, including requesón (ricotta-like) in some countries.

Production methods are broadly similar: milk is coagulated with acid or rennet to form curds, which are cut, drained, pressed, and sometimes aged. The source of milk (cow, goat, or sheep), cultures, salt, and aging conditions create a wide spectrum of textures from soft and fresh to hard and crumbly, with flavors ranging from mild to pungent.

Culinary uses vary by region. Fresh queso is often eaten with bread or tortillas, used in soups and stews, or fried. Aged varieties may be grated, crumbled, or sliced to finish dishes. Melted queso dishes such as queso fundido or simply queso dip are common appetizers in North American and Caribbean cuisines, while cheeses are essential ingredients in quesadillas, enchiladas, and other traditional preparations.