Mexican cheeses are too mild for us. Sharper cheeses are imports and can be pricey. However, goats abound in Mexico and goat cheese is cheap, local and varied by both aging and flavorings.
I am cooking more with goat cheese than I thought possible. My go-to quesadillas include chicken al carbon from a local stand with the accompanying onions and peppers and whatever goat cheese is in my fridge. I toast the filled flour tortillas on my gas grill until the goat cheese is warm and soft....that's lonche!
While I am usually firmly in the camp of 'no cheese with seafood,' goat cheese on top of grilled shrimp served over fresh pasta with just a drizzle of olive oil and blistered cherry tomatoes and fresh basil, works for us.
