Queso de Bola

Queso de bola: The Dutch-inspired Mexican cheese

Queso de bola is a piece of culinary history wrapped in a vibrant red wax shell. This version of Dutch Edam cheese was introduced to Mexico by Spanish colonists. It has since become a beloved staple in Mexican kitchens, particularly in the Yucatán region, where it’s the main ingredient in traditional queso relleno. Known for its distinctive flavor and texture, this aged cow’s milk cheese has a firm, slightly creamy texture, and nutty flavor that becomes more pronounced with age. While it’s inspired by the style of edam cheese, queso de bola has developed into a classic cheese in its own right with unique characteristics and production methods.

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All about queso de bola

Taste, texture, and appearance

Queso de bola is known for its distinct round shape. It’s traditionally encased in a red wax coating, giving it a festive appearance that’s instantly recognizable. It has a firm, slightly crumbly texture that intensifies with age, and its flavor ranges from mildly sharp and nutty when young to more pungent, bold flavor in aged wheels. Creamy and tangy with a slight saltiness, this Mexican cheese is an excellent companion for both sweet and savory dishes.

Origins of the cheese

Legend has it that queso de bola was created by a Mexican woman who had gone to work as a maid in the Netherlands and returned to Mexico with the cheesemaking knowledge she had gained abroad. The actual origin of the cheese was likely the result of Dutch traders bringing edam cheese to Mexico in the 19^th century when the Yucatan was a major exporter of sisal fiber.

Protected status

Queso de bola is one of four Mexican cheeses that have been granted a collective trademark by the Mexican Institute for Industrial Property in an effort to protect the quality and culture of production. Queso de bola de Ocosingo from Chiapas received the designation in 2005.

What to eat and drink with queso de bola

Cooking with queso de bola

Queso de bola is the essential ingredient in queso relleno, or “stuffed cheese,” a delicacy made by hollowing out a whole queso de bola, filling it with a mixture of ground pork, olives, raisins, and capers and baking or steaming it until the cheese softens.

Queso de bola is also a key ingredient in Marquesitas – crepes rolled and filled with cheese and jam, chocolate, cajeta (a caramel sauce), or other sweet sauces.

You can also use this flavorful cheese in many other dishes.

• Queso de bola con chaya empanadas: Fill an empanada with queso de bola, chaya leaves, onion and garlic for a delectable treat.
• Queso de bola enchiladas: Add a generous sprinkle of grated queso de bola on top of enchiladas before baking. The cheese melts beautifully, adding a savory, golden crust to the dish.
• Cheesy mashed potatoes: Mix grated queso de bola into mashed potatoes for a flavorful twist.
• Mexican-style mac and cheese: Add queso de bola to a macaroni and cheese recipe for bold, Mexican-inspired treat. The cheese’s intense flavor gives a satisfying depth to the creamy pasta and can be mixed with other cheeses, like queso oaxaca or cheddar, for added richness.
• Gratin with queso de bola: Substitute queso de bola in a potato or vegetable gratin for a tangy, unique flavor.
• Queso de bola and fruit pairings: Serve it with sliced apples, pears, or guava paste for a simple, elegant dessert.
• Stuffed bread rolls: Use queso de bola as a filling for stuffed bread or dinner rolls. Its sharp flavor melts into the dough, creating a warm, cheesy center that’s perfect for holiday dinners or cozy meals.
• Queso de bola soup topper: Add a sprinkle of queso de bola as a garnish on soups, especially creamy or tomato-based soups. The cheese adds a sharp, nutty flavor that complements the warmth of the soup and melts slightly for extra richness.

Pairing queso de bola with wine, beer, and spirits

This Mexican cheese pairs easily with a wide range of beverages.

• Wine: The robust flavor of queso de bola pairs excellently with medium- to full-bodied red wines, such as cabernet sauvignon, syrah, or malbec, which complement its nutty profile. For a lighter option, pour a crisp chardonnay.
• Beer: Queso de bola’s sharpness matches nicely with an amber ale, lager, or a fruity IPA, which balances the cheese’s tanginess.
• Spirits: Rum and tequila are fantastic partners for queso de bola, especially when paired with tropical or fruit-based cocktails. Whiskey can also bring out the cheese’s deeper, more savory notes.