Pick a queso. Any queso.
Here's a quick rundown of some of the highlights of Hispanic-style cheese from Wisconsin – and what to drink them with.
Queso Fresco – this moist and milky white cheese is most like a ricotta or farmers cheese – an easy-to-crumble, super tasty, fresh wonder. Try it with a Mexican lager with lime, a pilsner, or a pale ale. For wine, you can't go wrong with light whites or rosés. And tequila is never not an option.
Cotija – this tasty crumbler is nicknamed the "Parmesan of Mexico" for its crystalline texture and salty, tangy flavor. A margarita or Mexican lager with lime pair well, along with any fruity, citrusy beverage.
Queso quesadilla – a mild and creamy super-melty Mexican cheese, this queso variety is a versatile cheese that makes any quesadilla feel like the luckiest dish in the world. Pair it with pilsner, lager, or kolsch. White wines and rosés will do, too. For a kick with your queso quesadilla, try fellow native-Mexican mezcal.
GranQueso® – this manchego-style cheese from our own Roth's Cheese has been a big winner on the red cheese carpet award circuit for seven years in a row. Hand-rubbed with a blend of cinnamon paprika, this cheese is the star of any cheese board spread. We recommend rioja, vinho verde, and albariño, or port, sherry, and tequila.
Oaxaca – this fresh, white, high-moisture melter is made with the same process as mozzarella. Its mild flavor goes well with lighter beverages – champagne, pinot grigio, and sauvignon blanc. For beer, a pilsner, American pale lager, or wheat ale works well. If liquor is on the menu, a light rum pairs nicely with oaxaca cheese.