What Is Chihuahua Cheese?

Chihuahua is a mild cheese produced in Mexico. It's often grated over or melted in Mexican dishes like enchiladas and is frequently used to make dips like queso fundido.

What Is Chihuahua Cheese?

Chihuahua cheese, also known as Queso Chihuahua, originated with the arrival of Mennonite communities in Northern Mexico in the 1920s. These Western European communities had traveled via Russia to parts of Western Canada, finally settling in the states of Chihuahua, Durango, and Guanajuato. 

The Mennonites brought their cheesemaking recipes, which were adopted by their new neighbors. For this reason, Chihuahua cheese is also known as Queso Menonita and Campresino Menonita ("campresino" referring to the cheddar-like pressing process used to make the cheese) in Mexico.

Unlike fresh Mexican cheeses such as queso fresco, queso blanco, and cotija, which have a firmer yet crumbly texture, Chihuahua has a supple texture that melts easily. It has a buttery flavor with a hint of acidity or sharpness. The cheese's texture is soft and moldable at room temperature and smooth, stretchy, and flowing when heated. Find it in the dairy case at Latin American grocers and well-stocked supermarkets. 

How Chihuahua Cheese Is Made

Raw or pasteurized cow's milk is warmed in a large vat. Starter cultures are added to drop the pH of the milk, and when it's sufficiently acidified, rennet is mixed into the vat. The milk is allowed to coagulate into a soft yet bouncy curd with a texture like silken tofu. When the curd is set, the cheesemaker cuts into small pieces, then heats and stirs the curds and whey mixture to firm up the curds and drive out additional whey.

The whey is drained off and the curds are allowed to form together into a mass, which is kept at a warm temperature and flipped several times to allow more whey to drain out. Similar to the way cheddar is made, the mass of curd is then cut into small pieces again and mixed with salt. 

The salted curds are placed in a cheese form lined with cheesecloth, and then each wheel is pressed to knit the curds together and push out yet more whey. The wheels are allowed to dry and then the cheese can be eaten or stored vacuum-sealed in plastic. 

Substitutes 

Any other mildly flavored melting cheese, such as mild cheddar, Monterey Jack, or deli Muenster, can be used as a substitute for Chihuahua. 

Uses

Use Chihuahua cheese anywhere a smooth, flowing, melted cheese with a mild, buttery flavor is called for. It's traditionally used in Mexican dishes like enchiladas, burritos, quesadillas, chiles rellenos, and melted cheese dips like queso fundido and queso blanco. It can also be melted over nachos or in casseroles and baked dishes and used on pizza or in grilled cheese sandwiches or paninis.

Storage

Store Chihuahua cheese in its original packaging in the coldest part of your refrigerator. After opening, wrap Chihuahua tightly in plastic wrap, seal it in a plastic zip-top bag, or store it in an airtight plastic or glass container for up to two weeks. 

If a small amount of surface mold grows on the cheese, it can be trimmed off with a sharp knife. Take care not to run the knife through the mold, which can spread it to the rest of the cheese. 

Chihuahua cheese can be frozen, either unopened in its original packaging or wrapped tightly in plastic wrap and aluminum foil or sealed in an airtight zip-top plastic bag. It can be thawed overnight in the refrigerator before use. However, it's recommended to use frozen and thawed cheese only when it will be cooked or melted, as its texture may suffer if eaten at room temperature.  

Chihuahua Recipes

• Queso Fundido
• Nachos With Toppings
• Pork Enchiladas

Can You Eat the Rind?

Chihuahua is often aged in plastic, making it a rindless cheese. The entire cheese can be eaten.