The best Mexican cheeses for quesadillas are Asadero cheese, Oaxaca and Chihuahua cheese which are ideal cheeses for quesadillas because they melt easily and have a luxurious stretch.
The cheese that Mexican restaurants use in their quesadillas is Asadero Cheese.
When making quesadillas Mexican restaurants use a cheese called “Asadero.”
This is creamy and smooth and melts really well in quesadillas and other Mexican-inspired dishes.
However, this does not mean you cannot use other types.
The best cheeses to use here would be freshly grated cheese.
Mexican cheese goes by several different names and types of Mexican cheese which include queso fresco, panela, and asadero.
The two most popular aged cheeses are Cotija and Chihuahua.
Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and Manchego.
Tasty Cheese is a full body aged cheddar cheese.
A Mainland Tasty Cheese block can usually be found in fridges up and down the country.
It's a full bodied aged cheddar that has a sharper taste than most.
It has been aged for up to 18 months so the strong flavour really shines through.
The cheese that is the worst for you and is the most unhealthy is Halloumi Cheese.
Halloumi cheese is often high in sodium, saturated fat, and calories.
The Halloumi cheese is also not suitable for those following a vegan or dairy-free diet.
Some types of Halloumi cheese are not appropriate for a vegetarian diet, either.
Brined in a salt solution, halloumi tends to contain a lot of sodium, but it's also high in calcium and protein.
One serving of halloumi contains 40% of the Daily Value of calcium and as much protein as an egg.
Nutritionally haloumi cheese contains slightly less fat (26 per cent) than regular cheddar cheese but more than double the sodium content thanks to the brine used to preserve it.
Haloumi is delicious, and as such one of the biggest issues it poses is the risk of overeating.
The healthiest cheeses to eat include.
Mozzarella. Mozzarella is a soft, white cheese with high moisture content.
Blue Cheese. Blue cheese is made from cow, goat, or sheep's milk that has been cured with cultures from the mold Penicillium.
Feta.
Cottage Cheese.
Ricotta.
Parmesan.
Swiss.
Cheddar.