Panela

Panela: A versatile Mexican cheese

When you want a Mexican cheese that’s equally at home on the cheeseboard, in enchiladas, and on the grill, queso panela is the perfect choice. This tangy, mild-flavored, fresh cheese adds milky flavor and creamy texture to every dish it graces, and it’s incredibly versatile because it holds its shape rather than melting when heated. Whether you crumble it over tacos, slice it onto crackers, or serve it grilled with olive oil and herbs, Wisconsin panela will always inspire sighs of delight and requests for another helping.

Wisconsin: Panela’s northern home

While panela is beloved by restauranteurs and home cooks throughout Mexico, it has also found a home in Wisconsin. Wisconsin cheesemakers are dedicated to perfecting and riffing on cheese recipes from every corner of the world – Mexico included. In addition to producing Mexican classics like queso añejo, queso doble crema, and queso chihuahua cheese, our cheesemakers have happily added queso panela to the roster of more than 600 styles, varieties, and flavors of cheese made in Wisconsin.

You’ll find this fresh cheese at cheesemakers like Specialty Cheese Company, Inc. of Reeseville, Wisconsin – one of the nation’s top manufacturers of Hispanic, Indian, Middle Eastern, Greek, Polish, Filipino, and other regional cheeses. You can also find panela at Wisconsin Cheese Group in Monroe, one of Wisconsin’s premier producers of cheeses like queso oaxaca, queso quesadilla, queso blanco, and other Mexican cheeses.

Everything you want to know about panela

A fresh, lightly salted, cow’s milk cheese, panela is one of the most popular cheeses of Mexico. It’s also known as queso canasta, or basket cheese, a reference to the basket molds that the cheese was traditionally packed into.

Panela is a versatile cheese that can be used both in sweet and savory dishes. Its ability to hold its shape when heated makes it perfect for stuffing pastries and adding creamy richness to baked goods. It’s a delightful addition to a cheese board, and it can be easily grilled or fried and served with fruits like figs, grapes, and apples.

Taste and texture

The flavor of panela is mild, delicate, and milky when the cheese is eaten fresh. When grilled or baked, it develops a nutty, caramelized exterior. In recipes, panela’s delicate flavor adds creaminess without overpowering other ingredients. The texture is smooth and moist yet crumbly, with an almost squeaky feel when biting into it. Because it can be crumbled, it’s a perfect topping for tacos, quesadillas, salads, and enchiladas. It can also be sliced and added to sandwiches for an infusion of creamy richness.

How it’s made

While panela was originally made from goat’s milk, today it is nearly always made using cow’s milk. After heating the milk, cheesemakers add a coagulant like rennet or an acid like lemon juice or vinegar to curdle the milk. Once the curd is formed, it’s drained and placed into molds to shape the cheese. The curd is pressed only very lightly, preserving moisture to give panela its spongy texture. After resting a few days, the cheese is ready to be eaten or sold.

Eating and drinking with panela

In the kitchen

Panela is an incredibly versatile cheese that can be used in many different ways.

• Crumbled: Crumbling panela over salads, soups, and tacos adds a mild, creamy taste and texture that complements stronger flavors like salsa, grilled meats, or spicy dressings.
• Cubed: Panela’s firm texture makes it an ideal stuffing cheese in dishes like chiles rellenos, where it holds its shape during baking or frying.
• Sliced: Thin slices of panela are a welcome addition to grilled sandwiches, and it can be served on crackers as an appetizer as well. Thick slices of panela may be grilled or fried until golden brown on the outside, creating a crispy exterior with a soft, creamy interior that makes a wonderful side dish or snack.

Beverage pairings

When drinking wine with panela, opt for a lighter white or rosé that won’t overpower the delicate flavor of the cheese. The citrus notes and bright acidity of sauvignon blanc are an ideal match for panela’s mild, milky flavor. A chenin blanc is another option – its light, fruity notes and slightly sweet finish enhance the cheese’s delicate taste. The light fruitiness and crisp finish of a dry rosé can also provide a refreshing counterpoint to the cheese’s milky richness.

For beer, a light and crisp Mexican lager is a go-to pairing for panela – the beer’s clean taste allows the subtle flavors of the cheese to shine. A pale ale provides a slight bitterness that contrasts the creaminess of the cheese, while a Belgian-style wheat beer with citrus notes and hints of spice add complexity to the pairing.

When it comes to harder fare, a tequila blanco is the perfect match for panela. You also can’t go wrong with a smoky mezcal or a smooth, unaged rum.