Queso blanco:
This creamy, white cheese is made from skimmed cow's milk, and has been described as being a cross between cottage cheese and mozzarella.

Queso fresco:
A spongy white cheese, used to crumble over botanas - snacks - as well as on enchiladas and taquitos, this type of cheese was introduced to Mexico from Burgos, Spain.

Queso oaxaca:
Also known as quesillo, this is by far the most popular cheese for making quesadillas. 

Queso cotija:
Named for the town of Cotija, Michoacan, where it originated, this is a sharp, crumbly goat cheese. It has been called "the Parmesan of Mexico" and is usually served over beans and salads.