Mexican cheese dip, often referred to as queso dip, is a popular appetizer and party food. It’s a cheese-based dip typically made with melty cheeses like Monterey Jack, Asadero, and Cheddar. But an interesting question is – does traditional queso dip contain goat cheese?
The Origins and History of Queso Dip
Queso dip has its origins in Northern Mexico and was likely first made by blending available cheeses with chopped peppers and other seasonings. The chiles and spices used would vary by region and availability. The dip emerged over a century ago in the 1890s and early 1900s when cheesemaking began spreading in Mexico.
Back then, queso was made using whatever local cheese varieties were accessible, which sometimes included goat milk cheeses. Goat’s milk and cheesemaking from it has a very long history in Mexico dating back hundreds of years. However, cow’s milk cheeses grew in popularity and availability in the 20th century.
As queso dip increased in popularity and spread across Mexico, the United States, and beyond, the types of cheeses used evolved as well. Today, the most commonly used cheeses are milder cow’s milk cheeses like Monterey Jack, Mexican-style Oaxaca, Asadero, and Cheddar.
Common Ingredients in Modern Queso Dips
While traditional queso recipes sometimes did use goat cheese if it was local and accessible, most modern queso dips do not contain goat cheese. The primary ingredients in queso dip today typically include:
- Monterey Jack cheese
- Cheddar cheese
- Mexican-style Oaxaca cheese
- Asadero or Quesadilla cheese
- Milk or cream
- Chopped chilies like jalapeño, serrano, etc.
- Onion
- Garlic
- Spices like cumin, chili powder, oregano, etc.
As you can see, goat cheese is not commonly found in modern recipes for queso dips. The melty, smooth texture of cow’s milk cheeses like Monterey Jack suits the dip best. Goat cheeses have a more crumbly, tangy texture when melted.
Why Goat Cheese Isn’t Typically Used
There are a few reasons why queso dip recipes today predominantly use cow’s milk cheeses instead of goat cheese:
- Texture – Goat cheeses become crumbly when melted, while cow’s milk cheeses get silky and smooth.
- Flavor – Goat cheese has a sharper, tangier, and more pungent flavor compared to the milder flavors of cow cheeses.
- Availability – Cow’s milk cheeses are widely available, while goat cheese is rarer and costs more.
- Tradition – Modern recipes have standardized melty cow’s milk cheeses for a consistent texture and flavor.
The tangy, crumbly texture and assertive flavor of goat cheese is not considered ideal for melting into queso dip by most standards. Cow’s milk cheeses create a smooth, mild dipping consistency that works best.
Exceptions and Regional Variations
While goat cheese isn’t commonly used in queso dip, there are some exceptions:
- Some modern gourmet queso recipes do incorporate goat cheese for its unique tangy flavor.
- Regions where goat cheese is easily available and popular may use it in local queso dips.
- Substituting a small amount of goat cheese for cow cheese can work but may alter the texture.
- Soft fresh goat cheeses can melt well into queso but impart a tangy flavor.
So while goat cheese isn’t the norm in queso today, it can be incorporated successfully in some gourmet recipes or regions where it’s readily available and desirable for flavor.
Types of Goat Cheese and Whether They Work in Queso
There are many varieties of goat cheese, from soft and creamy to firm and crumbly. Here’s a look at some common types of goat cheese and whether they can work in queso dip:
| Type of Goat Cheese | Texture | Flavor | Works in Queso? |
|---|---|---|---|
| Chèvre | Creamy, spreadable | Mild, tangy | Yes, melts well when blended |
| Crottin | Firm, sliceable | Tangy, earthy | No, doesn’t melt smoothly |
| Valençay | Firm, crumbly | Mild, nutty | No, texture unsuitable |
| Montrachet | Soft, creamy | Mild, delicate | Yes, melts well |
As the table shows, soft, spreadable goat cheeses like chevre and montrachet can work well blended into queso since they melt smoothly. But firmer aged goat cheeses don’t have the right melting properties and texture.
How To Make Queso with Goat Cheese
If you want to experiment with making queso dip using goat cheese, here are some tips:
- Use a soft, young, creamy goat cheese like chevre or montrachet so it melts smoothly.
- Make sure the majority of cheese is still melty cow’s milk cheese for texture.
- Blend the goat cheese to help it melt evenly into the other cheeses.
- Start with just a small amount of goat cheese, like 1 oz per cup of cheese.
- Add other strong flavors like pickled jalapeños, hot sauce, or cumin to complement the tang.
- Goat cheese queso pairs well with tortilla chips or fresh vegetables.
The key is balancing the goat cheese with an abundance of melty cow’s milk cheese. Too much goat cheese makes the dip grainy and thin when melted. But just a touch blended in can impart a tasty tang.
Nutrition Comparison of Goat Cheese and Cow Cheese
Goat and cow milk cheeses have some nutritional differences that may factor into your choice of queso cheeses. Here is a nutritional comparison of goat cheese and cow cheese:
| Nutrient | Goat Cheese | Cow Cheese |
|---|---|---|
| Fat | Higher in medium chain fatty acids | Higher in long chain fatty acids |
| Calcium | 1oz contains 10% DV | 1oz contains 20% DV |
| Phosphorus | Plentiful | Plentiful |
| Protein | Complete protein source | Complete protein source |
Goat and cow cheese are both good sources of protein, calcium, and phosphorus. Goat cheese has slightly fewer calories and fat overall. It also contains more medium chain fatty acids compared to the long chain fatty acids in cow cheese.
Conclusion
In conclusion, traditional Mexican queso dips were sometimes made with goat cheese in the past when it was locally available. But today, the vast majority of queso recipes call for cow’s milk cheeses like Monterey Jack, cheddar, asadero, and Oaxaca.
Goat cheese is not typically used in modern queso for several reasons – it has a crumbly texture when melted, a tangy flavor profile, and is less available than cow cheeses. However, some soft goat cheeses like chevre can be successfully incorporated into queso in small amounts.
Using a mild soft goat cheese blended with melty cow’s milk cheeses allows you to get the unique flavor of goat cheese without sacrificing the classic queso texture.
So while uncommon, goat cheese can add an interesting tang to queso if used creatively in the right proportions with cow cheese as the main melty base.