LATIN CHEESES

Queso Fresco

(Canadian Cheese Grand Prix – Best Grilling Cheese 2013)

Made from cow's milk, Shelf Life: 4 Months, Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 12 units per case (0.325 grs-Random Weight), Federally Licensed, Complies with all CFIA regulations.


Queso fresco has a beautiful semi firm texture and slightly salty flavor.

You can grill queso fresco to highlight its already-tempting flavours. Stuff it in a poblano pepper and add bacon, top your enchiladas or add it to a tropical-style salad.

(Kay zo fres co) In Spanish, Queso means ‘cheese’ and Fresco means ‘fresh’.

This delicately milky, slightly spongy cheese is grated or crumbled, then sprinkled liberally on traditional dishes like enchiladas, tacos and burritos, from Mexico and South America to Spain.

Queso Paisa


Made from cow's milk, Shelf Life: 4 Months, Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 12 units per case (0.325 grs-Random Weight), Federally Licensed ,Complies with all CFIA regulations.

The softest of the three offerings from Latin Foods, paisa is a smooth, milky flavoured cheese with a slightly elastic-y texture.

It has a high melting point so go ahead and grill it! The subtle saltiness of the cheese comes out when grilled, but it will still have a nice, mild flavour.

Eat it on tortas (sandwiches) or simply grilled and topped with avocados and spices like red pepper flakes, paprika and garlic.

Queso Duro


Made from cow's milk, Shelf Life: 4 Months ,Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 12 units per case (0.325 grs-Random Weight), Federally Licensed, Complies with all CFIA regulations.

Translated as “hard cheese,” duro is hard enough to be grated but soft enough to be crumbled with just your hands.

You can think of it as a drier version of queso fresco with a feta-like texture.

Duro adds a punch of salt to any dish, so make sure you season the food accordingly! Crumble it onto soups, tacos and elotes (grilled corn coated with a mayonnaise sauce and spices).

Queso Panela


Made from cow's milk, Shelf Life: 6 Weeks, Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 6 units per case (0.380 grs-Random Weight), Federally Licensed, Complies with all CFIA regulations.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny. It is served cubed or crumbled with salads, chili, and soups.

For sandwiches, it can be sliced and added over meats or other ingredients. And, it is a common cheese that is crumbled over Mexican dishes, such as burritos, tacos and quesadillas.

For appetizers, Panela is a cheese that is often sliced and fried in a non-stick pan until it is golden brown to be served as a cooked snack.

Panela can be substituted with fresh mozzarella, dry cottage cheese, Monterey Jack, or dry ricotta, depending on how it is used in the recipe. This baked cheese can be serve alone or with bread and crackers. It is tasty and easy and makes a great appetizer dish.

Queso Cotija


Made from cow's milk , Shelf Life: 4 Months , Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 12 units per case (0.325 grs-Random Weight), Federally Licensed, Complies with all CFIA regulations.

Cotija is a Hispanic-style cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

When the cheese is made, it is white, fresh and salty thus bearing immense resemblance to feta cheese. However, with aging it becomes hard and crumbly like Parmigiano-Reggiano.

Its similarity with Parmesan has earned it the nickname "Parmesan of Mexico". The aged version of Cotija is referred to as añejo.

Cotija cheese is very salty, strongly flavoured, firm and does not actually melt, it is used for grating on salads, soups, casseroles, tacos, tostadas and chili. In Mexico, it is also widely used to enhance the flavour of many savory dishes by mixing directly into the casserole or recipe.

In the U.S. it is increasingly popular on pasta. It is typically shredded onto cooked foods, also in salads and with fruit.

Queso Oaxaca

Made from cow's milk, Shelf Life: 3 Months, Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 12 units per case (0.325 grs-Random Weight), Federally Licensed. We comply with all CFIA regulations.


Oaxaca, also known as Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. Belonging to the pasta filata family, similar to a Mozzarella, Oaxaca is a stretched curd cheese, kneaded and sold in long ropes gently wound in balls.

One of the artisanal cheeses, Oaxaca has savory mellow buttery flavor and is a great melting cheese.

The little salty and mild flavor make it is one of the most popular cheeses for preparing quesadillas. In addition, Oaxaca is an excellent stuffing cheese in baking recipes. In both texture and flavor.

Although the cheese lacks a strong flavor, its mild taste is a favorite for kids.

Queso Cuajada

Made from cow's milk, Shelf Life: 2 Weeks, Handling: Keep refrigerated at 1-4 degrees C (33-44 F), Packaging: 6 units per case, Federally Licensed. We comply with all CFIA regulations.


Imagine the colour and taste of fresh sweet milk with a smooth, luxurious texture reminiscent of baked custard. This rennet free fresh cheese is made with 100% cow’s milk.

It is packaged in its own whey and is a staple food for many different ethnic groups including those from Portugal, Spain, Latin America, the Middle East and the Caribbean.