This blending and variations have given rise to a number of varieties of Mexican cheeses.

Mexican cheeses are not yet standardized either by type, process or quality.

People could not get enough of mushroom barley, vegetable gumbo, Mexican cheese.

This one is filled with the expected Mexican cheese, plus slices of portobello mushroom and huitlacoche, the trendy corn fungus.

German Mexicans were important in the development of the Mexican cheese and brewing industries.

Alternatively, huauzontles can be encased in an egg batter and deep fried with a stick of salty Mexican cheese.

Criollo is a gratable Mexican cheese similar to munster.

Queso fresco, a creamy Mexican cheese, makes getting calcium especially delicious.

This part of Querétaro is not only in wine country, but very near the center of where most Mexican cheeses were developed.

Customers can also choose from 18 flavors of chorizo, seven varieties of salsa and 20 types of Mexican cheese.