Crockpot White Cheese Dip

To get that classic Mexican restaurant queso blanco, use white American cheese. I also mixed in a small amount of Mozzarella to enhance the texture and flavor. You could also mix in pepper jack, Monterey jack, or another type of cheese instead of Mozzarella.

While the names are often used interchangeably, there is a slight difference between the two terms. Queso fresco is made with rennet and queso blanco is made from milk that has been curdled with an acid like lemon juice or vinegar.

It is usually made with white cheese and some sort of spicy pepper. The cheese, flavorings, and so forth will be slightly varied with each recipe depending on the restaurant. A crumbly Mexican cheese is also called queso blanco, but we don’t use it in this dip.

Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It’s softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.

Cotija is a type of cheese made from cow’s milk named after the town of the same name in Mexico. Cotija is white in color, firm and crumbly – like that of a Parmesan cheese.

Two of the most famous kinds of cheese used in Mexican restaurants are Queso Fresco and Cotija Cheese. Another kind of cheese that is popular is Queso Blanco. It’s used as toppings for enchiladas and empanadas. Whatever kind of dish, cheese takes Mexican food from great to excellent.