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. |
