Criollo Cheese
Criollo cheese is a semi-hard raw cow's milk cheese from the area around Taxco, in northern Guerrero, Mexico. Its yellow to orange paste is full of eyes, the taste is mild and slightly sweet, and it browns well under a grill.
Key Facts
| Country of Origin | Mexico |
| Specific Origin | Taxco |
| Milk Type | Cow's milk |
| Milk Treatment | Raw |
| Texture | Semi-firm |
| Flavor | Savory, sharp |
| Aroma | Strong |
| Colors | Pale yellow |
| Also Known As | Criolla |
What is Criollo Cheese?
Criollo cheese comes from the region around the municipality of Taxco, in the north of the Mexican state of Guerrero. It is one of the few yellow cheeses produced in Mexico.
It is a semi-hard cheese made with raw cow's milk.
The color ranges from yellowish to orange. The paste feels firm and soft at once, and it is dotted with numerous holes, called eyes, much like Emmental or Gruyère. Some people compare it instead to Munster. The taste is mild and slightly sweet, and the cheese is very aromatic.
It gratins well, so it suits dishes that are finished under heat.
Other cheeses called criollo exist in Argentina, Bolivia, Peru and elsewhere, but little is known about them. Chiapas has its own queso criollo with no connection to the Taxco cheese: a fresh cheese whose curd is mixed with tomato juice, jalapeño and onion. Because it melts well, that one is often mistaken for queso asadero.
How Does Criollo Cheese Compare?
The most relevant cheeses to compare Criollo Cheese against.
