Quesos Navarro Panela
- Pasteurized
- Microbial Rennet
- Cow Milk
- by Quesos Navarro
- Mexico
- ApproachableAdventurous
- SoftHard
Quesos Navarro Panela is Mexico’s beloved fresh grilling cheese with a soft texture and gentle milky flavor. When heated, it holds its shape, forming a golden, crisp edge and a pillowy center that melts in your mouth. Add it to your cooking repertoire alongside halloumi and paneer—it's delicious seared or grilled for a simple snack and paired with PRiMO Raspberry Habanero Preserves for a touch of sweet-spicy contrast.
“When you grill panela just right, the edges turn golden and the middle turns gooey—it’s like a cheese s’more. Sweet, melty, and totally delicious.”
- Quesos Navarro’s Panela is crafted in Tepatitlán, Jalisco, from whole cow’s milk.
- Panela is a type of fresh cheese. Uncooked it has a similar texture to queso fresco but a bit denser. When sliced and cooked, it softens without fully melting, making it ideal for grilling or pan-searing.
- As it cooks, the surface browns while the interior becomes lusciously creamy.
- The name “panela” refers to its round, basket-like shape from traditional molds used in Mexican cheesemaking.
- This Super Gold winner at the 2017–18 World Cheese Awards was ranked among the top 12 cheeses in the world, recognizing its exceptional balance of flavor and texture.
- Founded in Los Altos de Jalisco in Mexico in 1961, Quesos Navarro has spent over six decades perfecting authentic Mexican cheesemaking.
- All Navarro cheeses are made with pasteurized whole cow’s milk using traditional methods that highlight freshness and purity of flavor.
- The creamery is family-owned and renowned for its award-winning quality and mastery of regional Mexican styles.
- By combining heritage techniques with modern consistency, Navarro brings the true taste of Jalisco’s dairy heartland to tables worldwide.
While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
