Buying Dairy Products Mexico

The different Crema's can get confusing.

Crema Acidificada Sour Cream (located in the cold section)
Crema Media Can be used in place of whipping cream in pasta sauces, soups, etc.  Similar to French creme fraiche.  Use to top tacos, enchiladas, tamales, etc. 

A few cheeses are the same, but many were new to me & their uses unknown.  The following cheeses were readily available in Isla Mujeres/Cancun.  You rarely find North American cheeses such as cheddar, Monterrey jack, etc.  However, Edam & Gouda almost always available.   Following is a list of some of the readily available cheeses....

Cotija Sharp, firm, crumbly goat cheese.  Crumble on top of tacos, tostadas, refried beans or any Mexican dish for added flavor.  Use in place of Parmesan. 
Manchego Slightly strong, buttery, firm cheese.  Melts well.  Serve with fruit or crackers.  Can get in sandwich slices.  Use in place of Monterey Jack or Cheddar.
Oaxaco Mild, firm cheese.  Use in place of Mozzarella. 
Panela Milky, mild cheese that softens with heat, but does not melt.  Very mild flavor.  Crumble over salads, tacos, chili or burritos.  Use in place of ricotta.
Queso Blanco Mild, melt able cheese.  Use in place of Monterrey Jack.



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