The Native Cheeses Of Mexico

Mexican cuisine is overwhelmingly popular all over the world

, and especially in North America. There are very few people out there who haven't tried a taco or gotten a quesadilla for lunch; the simple flavors and fresh ingredients have near-universal appeal. While most people know that nachos are not an authentic Mexican food, they may not realize that their sharp cheddar cheeses are equally as foreign. If you're looking for truly authentic Mexican tastes, you'll have to find some of these local cheeses.

Mexico ranks 10th in the world for cheese production, and is eighth highest in consumption each year. The production of most Mexican cheese is usually carried out on a small scale, using cow's milk only. No one knows exactly how many native varieties actually exist; there is no standard for naming or registering a variety, so a cheese made in Jalisco may have a different name from an identical recipe in Nayarit--or two different names, applying to the same product. The local cheese makers also tend to use unpasteurized milk, which has presented problems in the past. Nonetheless, there are several commercially available Mexican cheeses that are popular among the locals.

Queso fresco, also called queso blanco, is the baseline for Mexican cheese, and its origins trace back to native Spain. Queso blanco is made entirely from skimmed cow's milk; the fresco variety is made with a blend of cow and goat milk. The resulting cheese is spongy and very low in fat; it's crumbled over salads, soups, or enchiladas. Queso fresco's recipe is the basis for many other popular cheeses; it has an aged version, queso anejo, which is primarily used as a garnish due to its salty taste.

Panela cheese originated from the Italian peninsula, but the recipe has significantly changed to suit Mexican tastes. It has an unusual sour/sweet taste and is a skim milk item; it's served on snack trays and in sandwiches because it is relatively easy to work with. Panela absorbs other flavors very easily, so it is sometimes covered in a rind made of garlic paste or chili peppers. Different cheese makers will add their own twist to panela, resulting in dozens of varieties from all over Mexico.

Oaxaca cheese originated in its titular state, but it's now made and eaten all over Mexico. It has a similar taste to Monterey Jack, but has the consistency of mozzarella and is usually sold in a ball shape rather than a brick. The cheese is stretched into long ribbons and wound into balls using a complicated finishing process. The cheese used in Mexican quesadillas is sometimes pulled apart and eaten on its own, however, the quesadillas use Oaxaca cheese almost exclusively.

Chihuahua is another state with a cheese named after it; like Oaxaca cheese, it's now made all over the country. The Mennonite population of Chihuahua were the first to make this cheese, which is semi-hard and covered in very small holes. In shops and markets around Mexico, it can be purchased in braids or rounds; it tastes like a mild cheddar, and is excellent for melting.

by: Robert Nickel

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