The cheese, one of the oldest foods (origin is between 3 and 8000 BC), remains one of the favorite dishes in the world.
In Mexico, the cheese arrived with the conquest, with the arrival of mammals that did not exist in the area. With the ingenuity of the Mexican native gastronomy experienced impressive transformations, and in the field of cheeses, this had one of its most delicious adjustments.
Today, depending on the type of classification, there are between 20 and 40 varieties of Mexican cheeses throughout the country. We present 10 100% Mexican cheeses and not completely known, which according to data from Sagarpa today continue to be produced in the country.
It should be noted that the cheese has been so popular for thousands of years because, besides being easy to transport and produce, it has a high content of fat, proteins, calcium, and phosphorus.
- Queso de Reyes, Etla, Oaxaca
Reyes Etla is a town located only 15 minutes from Oaxaca. This place is known as the cradle of quesillo. Here was born the so-called Oaxaca cheese, which is subjected to a process from which it acquires an elastic consistency that is molded in a circular and even braided. In this town, up to 80% of its population is dedicated to the production of quesillo and other dairy products.
- Queso Chapingo, State of Mexico
This little-known cheese, as its name implies, was created at the University of Chapingo, in the State of Mexico. Its main characteristic is that it is made from a semi-hard paste, it is produced only in small quantities and it has a practical designation of origin.
3.Queo de Poro, Tabasco
It is made in the area of Los Ríos, in Tabasco. In molds, which are like square wooden boxes, the curdled milk is placed manually so that there are transverse holes called pores that give it a very special consistency.
4.Queque Cotija, Michoacán.
It is made in the Sierra de Jalmich, where Jalisco and Michoacán converge. It is a hard paste, the fruit set is very compressed. In a recent Italian contest where more than 500 international cheeses participated, it obtained the nomination of “best foreign cheese”.
- Chiapas cream cheese
Its texture is creamy and also desmorobable. Of an acid flavor but also mantiquellesoso. It has become one of the basics of Chiapas cuisine.
- Queso Reata from Nuevo Morelos, Veracruz
As such, its type of the main wrapping is a loop that is wrapped with guajillo chile and acquires red color. This cheese matures for 2 to 4 weeks.
- Queijo Añejo , State of Mexico
It has a very strong smell, its paste is pressed. This is aged for 20 days (called an oreado) with a year of maturation.
- Tetilla cheese, Nayarit
It is originally from the municipality of Rosamorada, Nayarit. It is a seasonal cheese unique to the rainy season. Its paste is soft and has a conical shape.
Its origin has something to do with the influence of the Mennonites. It has a semi-hard paste and is made with pasteurized cow’s milk, whole or standardized in fat; It is soft, salty and delicious.
- Assadero cheese from Aguascalientes
It occurs in the municipalities of municipalities of Jesus Maria, San Francisco de los Romo, and Pabellón de Arteaga. Due to its plasticity and melting capacity, it is highly prized for the elaboration of quesadillas.
But wait hay mas quesos Nuevos hechos en Mexico
8 new Mexican cheeses that you should try
Cheese in Mexico is a respected tradition and famous all over the world. Recently, producers have mixed their local techniques with European methods: they know 8 of the new Mexican cheeses that are invading the market.
In Mexico, we have a large number of traditional cheeses throughout the country. However, recently new trends, styles, and flavors with European influences are also being developed. Here we leave you the regions and the new Mexican cheeses that you must try.
GUANAJUATO, SHARED STYLES
Javier and Mónica Chaurand prepare farm cheeses with great affection and great dedication in Celaya. They have a selection of cheeses that reflect the influence of Spain and France with very Mexican roots. Their cheeses are a true reflection of the Chaurand family, emotional, vibrant and elegant. Two of its flagship cheeses are the Cabrero and the Pyramid.
Source: Chaurand cheeses
It owes its roots to Palmero, one of the great cheeses of the Canary Islands, where Javier had the opportunity to spend a season. There he fell in love with production styles and decided to learn the technique. Natural crust is a pressed cheese, pasteurized goat milk from his own herd. The maturation goes from 3 to 5 months. The texture on the palate is buttery, with very elegant citrus touches, a light spicy and herbaceous flavor that will surprise you.
Pairing: Sauvignon Blanc Monte Xanic
Source: Chaurand cheeses
It is a moldy rind cheese that protects the cheese and also helps to remove the classic acidity in goat’s milk. Its paste is moist and compact, of a very white color that goes from creamy to dense. It has herbal touches, slightly nutty, very lactic. The palate is very persistent and prolonged. It is made with pasteurized goat milk from its own herd and has a maturation of 15 days.
Pairing: Sauvignon Blanc Monte Xanic, Viognier, Sparkling
FB. Chaurand cheeses
WANT WITH TRADITION QUESERA
Martin and Catalina are a couple of dreamers with a great project. Rancho San Josemaría a modern artisanal cheese dairy, which has a very clear picture, make the best farm cheeses that represent their land and go that they have succeeded. They have taken their cheeses to the European market where the cheese tradition is deeply rooted and they have come out victorious. Its quality, passion, and effort is reflected in very well-made cheeses. Two of the favorites are:
Source: Rancho San Josémaría
Hard cheese, which ripens for at least six months, time in which it acquires its intense flavor, without losing its creamy texture. Its name “Däbehe” is a word in Otomi and means “winter”, because it is the time during which the milk used for its elaboration is milked. This is a matured cheese of natural crust with firm and compact paste. The palate has slight memories of sweet notes that have evolved by its long maturation and give us more complex flavors of walnut, fresh butter that persists and ends with a bit of bitterness that does not displease. It is made with pasteurized sheep’s milk from its own flock (winter milk) and matures at least 6 months. The Dabehe won the gold and silver medals at The World Cheese Awards 2012.
Source: Rancho San Josemaría
It is a semi-hard to hard cheese, compact and opaque yellow. Its crust is natural, the color of the crust turns violet because the cheese is cured in red Tempranillo grape wine. Of sweet taste and with a slight flavor of wine must, it balances very well with its other nuances, obtained by the maturation. Made with pasteurized sheep’s milk from their own herd with a minimum maturity of 3 months.
Pairing: Carmenere wine
FB. San Josemaría Ranch
VERACRUZ, CLIMATE WITH UNIQUE CHEESES
Ignacio Cambambia, better known as Nacho, is a purebred chivero. A lawyer by profession, chivero of vocation, of a gentle and kind look, lives for the goats and the goats live for him. Farm cheeses with a very marked identity, Nacho makes lactic, soft and pressed pasta in Coatepec. Land of coffee here the goats live happily and spoiled by Nacho, in exchange they give him milk of the best quality. Nacho is one of those cheesemakers who give us everything in their cheeses, a small production that is worth knowing. Their cheeses:
Cheese with a natural crust, with a dense and compact paste, which can fall apart. In the mouth, it starts being dry but it gains a very intense creaminess, lactic touches and well-achieved acidity, sweet nutty aromas and humidity. A very complex cheese. They are made from pasteurized goat milk from their own herd and their maturation is one and a half months.
Pairing: Espumantes, Verdejo, and Torrontés
It is a cheese of natural rind mold, a paste that goes from soft to dense, depending on its maturation. With very present lactic flavors, light citrus, and a slight nutty touch. Taste in mouth prolonged. It is made with pasteurized goat’s milk from its own herd, its ripening time is one month.
Pairing: Beer IPA Chenin Blanc, Albariño
FB. Don Nelo Farm
PUEBLA AND ITS MATURED CHEESES
Bonfilio is a QUESERO with capital letters. The project of Rancho Cuatro Encinos in Zacatlán de las manzanas is a space that promotes the development of the family and encourages experimentation in a sustainable manner. Their animals are free grazing. Dedication, work and animals are reflected in the quality of their cheeses. A man who loves his cheese making in an unconventional way.
Very rustic bark, with aromas of moisture and mold, a classic of mountain cheeses. Its paste is semifirm and its buttery texture, with a yellowish color, high quality signal in cow’s milk. The palate has lactic touches, somewhat sweet and complex due to the maturation, which can last up to 3 months.
Pairing: Young Chardonnay, Pouilly-Fuisse and cider
Brie moldy rind cheese
It is a yellowish buttery pasta cheese that when it reaches its optimum point begins to overflow. With deep lactic touches, rustic aromas of mushrooms and green grass due to its diet. It is ideal to leave it out a couple of hours to reach its ideal temperature. Cow’s milk from her own flock with a maturation of 3 weeks.
Pairing: Sparkling wine, Sauvignon Blanc, Riesling
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