Cheeses of Mexico
Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica.
Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region.
The Spanish conquistadors brought cattle, goats, and sheep to the New World, permanently changing dietary habits.
Over time, the blending of European and indigenous peoples and traditions included the modification of cheeses to suit mestizo tastes.
[3][4] While cheesemaking has always been a widespread, mostly home-based, activity since colonial times, the earliest regions to become known for their cheese are the Altos de Jalisco and the Comarca Lagunera area in Coahuila and Durango.
[2][4] Today, major cheese-producing areas also include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca and Chiapas.
Now, companies in the US are recreating many of the fresh and aged cheeses from Mexico, with some even attempting the production of lesser-known varieties.
This is not enough time to change the pH of the cheese enough to kill any harmful bacteria that may have been in the (unpasteurized) milk at the beginning of the process.
Cases of tuberculosis, listeriosis, and other diseases linked to cheese made in Mexico have led to strong restrictions against bringing the same across the US border or along with air travelers entering US airports.
[12] The most problematic cheeses have been panela, asadero, queso blanco, and ranchero, as these are not aged and are often made with unpasteurized milk.
[17] Mass-produced cheeses are usually sold in supermarkets and large traditional markets in modern packaging, and their quality is not considered to be as good as those made by smaller concerns.
[1] Homemade cheese is still made in the country, which is often derisively referred to as “bathtub cheese.”[12] The national wine and cheese festival, Feria Nacional del Queso y el Vino, takes place annually in Tequisquiapan, Querétaro, at the end of May and beginning of June (since 1976).
[18] The event not only celebrates the area's wine and cheese tradition, but also invites participants from other parts of Mexico and the world.
[19] In some of the better traditional markets, such as Coyoacán and San Juan in Mexico City, more handcrafted cheeses from small local farms can be found.
[16] In Chihuahua, cheese is made with cattle descended from those the Spanish brought, and its production is still an important part of the culture.
Most cheesemaking there is most often carried out in the home or on ranches, where ranchers get up early to start the process by milking the cows and making queso ranchero, requesón, panela, and others.
[1] Locally produced or handcrafted cheeses can be found in puestos de queseros or cheesemongers’ stalls, packed into baskets and wooden hoops, wrapped in corn husks, or pressed into flat, white, wide disks.
[20] In Baja California’s wine country, a notable cheesemaking business is La Cava de Marcelo.
This business is named after owner Marcelo Castro Ramonetti, who is a fourth-generation cheese maker from a family who originally came to Mexico from Switzerland in 1911.
The reason behind the effort is that large parts of the state have a similar climate to Extremadura, making the raising of this sheep possible.
[4][6][25] This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes.
[6] In other parts of Mexico, queso asadero is a different cheese - white, semisoft, and good for melting.
[6][25] In traditional markets, this cheese is often sold in baskets in which it has been molded, giving it the alternate name of queso de canasta.
[1][6] Chihuahua cheese is named after the Mexican state which is home to a significant Mennonite population who created it, it is also called queso menonita.
[10][28] This cow's milk cheese was developed in Mexico entirely and has a taste and texture similar to that of Italian parmesan.
However, the US-made Cotija differs noticeably from its Mexican namesake, as American producers add enzymes to speed up the aging process.
This shell is often hollowed out to be filled with meat preparation, then covered in banana leaves and cooked to make a dish called queso relleno (stuffed cheese).
"Queso Real del Castillo" is a semihard cheese made in the Ojos Negros and Guadalupe valleys east of Ensenada, Baja California.
[3] A small area in Veracruz state around La Joya is known for its smoked cheeses made with whole raw cows’ milk; they are pressed after curdling.
[22] The Yucatan area also makes a type of bola cheese, although this version is harder all the way through and is filled with small, irregular holes.
