Here's the first post about our quest to try every type of cheese in Mexico.
Manchego- This isn't like manchego from Spain, but more like a Monterrey jack. It's not as good for snacking but great for melting.
Cheddar- This is really, really mild, but it has a good flavor. I like it better than the manchego for eating.
Adobera- This is a type of queso fresco that is common in Jalisco. It's also good for melting and I suspect this will be our basic cheese here because it's widely available and we like it.
There are lots more cheese available in the little stores around us, so it'll be easy to keep trying new kinds.