213:
over one-third of the market, the largest segment. Only 126,200 tons of the cheese consumed in the country that year were produced domestically, with the rest imported. About 10% of the milk production in the country is dedicated to the making of dairy products, most of which is cheese. The overwhelming majority of cheese is made with cows’ milk. While a number of cheeses are made with goats’ milk, they are not as popular and have gotten more difficult to find in markets. Shepherding, though, historically has never been a major commercial activity nationwide, efforts since the 1980s to promote sheep milk and meat have resulted in a significant rise in the number of sheep being raised. This is promoting the development of sheep's milk cheese in the country, although it still accounts for a very small percentage. One of the major sheep-producing states is Querétaro, with most of the milk destined for cheesemaking.
237:, as these are not aged and are often made with unpasteurized milk. In 2008, the Diario Oficial de la Federacion published the Norma Oficial Mexicana project, with one of its purposes being the better sanitary control of the cheeses produced in the country. One of its major provisions is the prohibition against cheeses made with raw milk. However, critics state pasteurization is not the only way to guard against food-borne illnesses, and the process kills beneficial bacteria that affect the cheeses’ taste and health benefits of the cheese with the loss of live culture and enzymes. This is especially true of aged cheeses.
178:
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20:
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378:, more handcrafted cheeses from small local farms can be found. 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
510:, and Oaxaca have been derived. This cheese is made with whole milk, but has relatively low fat and cholesterol (due to higher moisture). This is a white, spongy cheese whose origins can be traced back to Burgos, Spain, and used primarily to crumble over dishes. This cheese is made in just about all parts of Mexico with little variation.
53:, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently, efforts have been made to promote
727:, but the cheese's pH is modified to 5.3 to get the stringy texture. The cheese is then formed into ropes which are then wound into balls. The cheese can be melted especially for quesadillas, but it is often eaten pulled apart or shredded on top of prepared dishes. Oaxaca cheese can be used in place of mozzarella in salads.
688:
paste to prevent mold. It is usually sprinkled on dishes as an accent, but can be used to flavor pastas and salads. This cheese is also popular in the United States, where it is both imported and made domestically. However, the US-made Cotija differs noticeably from its
Mexican namesake, as American
543:
is another white, fresh-milk cheese with little fat or cholesterol. The origins of this cheese probably goes back to the
Balkans or the Italian peninsula, but it has been significantly modified to Mexican tastes. It is made with skim milk, giving it a fairly firm texture, with a sweet/sour taste. In
739:
is produced only in
Chiapas and is nearly unknown outside of the state. It is made with cows’ milk to which extra cream has been added. It has a strong flavor with a creamy, crumbly texture and a light yellow color. It is prepared with a wax coating and after a long aging period, it produces a hard
212:
Mexico is ranked 10th in the world for cheese production and eighth for consumption. Grouped with
Argentina and Brazil, Mexico is part of a region which is third in cheese production, behind Europe and the US. Cheese sales in Mexico were 218,000 tons in 2003, with fresh (not aged) cheeses making up
335:
has become the largest producer in Mexico. 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. Homemade cheese is still made in the country, which is often
216:
Most “fresh” cheeses, unlike aged cheeses held for weeks or months, are aged for only days. 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. The use of raw milk has led to a
679:
in
Jalisco. These communities are in the Sierra de Jal-Mich region, which straddles the two states. To receive this recognition, the cheese must also be made with pasteurized milk to prevent food-borne illness. This cow's milk cheese was developed in Mexico entirely and has a taste and texture
406:
in 1911. The facility is located 4 m below ground, measures 360 m and is made of crystal and stone. It has been visited by food tourists from around the world, and featured on
Internet sites such as chow.com. The tasting room holds 40 people and the facility stores 10,000 pieces of cheese. The
262:
Between 20 and 40 different types of cheeses made in the country, with a few made in great volume such as
Chihuahua and Oaxaca. However, most are purely regional in nature, with the least common of these in danger of disappearing. As of 2016, there were four cheeses that have been granted a
804:
cheese is a specialty of
Guerrero state. The texture of this cheese is crumbly, and it tastes like fresh or slightly soured milk. Normally, it is white in color. "Queso Real del Castillo" is a semihard cheese made in the Ojos Negros and Guadalupe valleys east of Ensenada, Baja California.
393:
or cheesemongers’ stalls, packed into baskets and wooden hoops, wrapped in corn husks, or pressed into flat, white, wide disks. Some specialty cheese producers have been invited to compete internationally. The Carlos Peraza family won a medal at the CofradĂa de Quesos de Saint Maure in
486:. The two most popular aged cheeses are Cotija and Chihuahua. Four cheeses produced in Mexico are entirely Mexican inventions: Oaxaca, Cotija, Chihuahua and manchego. The last shares its name with the Spanish cheese, but in Spain, it is made with sheep's milk, and Mexican
632:, but it tastes quite different, as it is made with a mixture of cows’ and goats’ milks in Mexico rather than sheep's milk. It has a buttery taste and melts well. This cheese is available in all parts of Mexico and can be found in the United States as well. Normally,
494:
is also stronger aged. Many of Mexico's cheeses are regional specialties, but the most common ones mentioned here are known and made throughout the country. Most of the time, cheese is used to top dishes as a condiment rather than as a main ingredient.
564:, is a creamy, white cheese made with skimmed cows’ milk, and has been described as being a cross between mozzarella and cottage cheese. It is often homemade using lime juice as the coagulant, giving it a citrus flavor. Commercially, it is made with
446:, as well as learning the methods behind this cheese. 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. Researchers have found they can not only reproduce
471:
The number of varieties of cheese made in Mexico is uncertain because different regions can have different names for the same cheese or different cheeses called by the same name. Most of the most popular varieties are fresh cheeses, such as
204:, sprinkled on top of certain dishes, and Oaxaca cheese, melted on tortillas. 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.
61:(unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Some, such as
450:
cheese, but produce a number of other varieties, as well. Despite their ability to produce milk for cheese, most sheep in Mexico are raised for wool and meat. This strain of Merino sheep has been bred for milk production.
402:’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
225:, 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. The most problematic cheeses have been
1373:
576:
is a loose cheese similar to ricotta or cottage cheese, made with whole cows’ milk. Traditionally, this cheese is sold in markets wrapped in fresh corn husks. It has a light, not salty taste, and is used for
367:, Querétaro, at the end of May and beginning of June (since 1976). The event not only celebrates the area's wine and cheese tradition, but also invites participants from other parts of Mexico and the world.
326:
Producers vary from large factories, which usually produce common varieties for supermarkets and other large outlets, to small farms which handcraft cheeses. Some of the better-known major producers include
185:
Despite centuries of cheesemaking experience, Mexico lags behind Europe in both quantity and variety. Most cheeses made in the country are made by small concerns and farms which sell their products locally.
785:
is a
Chiapan cheese, which is a kind of very moist cream cheese. It gets its name because it is traditionally molded into a heart shape, but most modern producers now mold it into a rectangular shape.
200:
Mexican and
Mexican-style cheeses have become more common on grocery shelves in the United States. Until recently, only the fairly common cheeses were available, mostly in Mexican restaurants, such as
723:
originated in the state of Oaxaca, but it is now made and eaten in just about all of Mexico. It is generally found only in Mexico. It is a soft, stretched-curd cheese, made with cows’ milk, much like
1582:
792:
is an aged cheese which is usually hard on the outside and a little soft on the inside, and white with a tinge of yellow. It is crumbly and cannot be sliced. Instead, it is served grated.
197:, have become mass-produced and are made with pasteurized milk, the majority are still made locally with raw milk. Mexican cheeses are not standardized either by type, process or quality.
95:
Prior to the arrival of the Europeans, the Mesoamerican diet did not include dairy products, so cheesemaking was unknown. The Spanish conquistadors brought cattle, goats, and sheep to the
348:
422:
1292:
599:. The original version is semi-hard with very small holes, close to a type of cheese called Chester. This version is sold covered in cloth and paraffin wax. The taste varies from a
1403:
114:
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
2139:
1381:
418:(from goat's milk), Saint Maure, and Camembert are also made. The state of Guanajuato is known for its reproduction of European cheeses, especially those from France.
759:
In addition to the cheeses mentioned above, a large number of regional cheeses are made on a small scale and are little-known outside their regions or communities.
2144:
71:, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.
603:-like sharpness to mild, and is a pale yellow rather than white. Today, the cheese is made all over Mexico and is popular as a commercially produced cheese.
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813:
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1585:[Delicious and prizewinning handcrafted goat cheeses (Mexico State)] (in Spanish). Mexico: Mexico Desconocido magazine. Archived from
1302:
640:. This version is more firm and intense in flavor. It is often served grated over dishes. In northern Mexico, especially in the province of
740:
shell. This shell is often hollowed out to be filled with meat preparation, then covered in banana leaves and cooked to make a dish called
684:. It has a light golden hue and pronounced sour-milk aroma. It is aged an average of 12 months and sometimes the wheels are covered in a
1011:
1771:
1324:
Eduardo Trejo Gonzalez (January 7, 2009). "Leche ovina, un negocio que da lana; " [Sheep’s milk: a business that gives money].
49:
techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of
1411:
407:
facility specializes in providing cheeses to gourmet restaurants and stores in Mexico. Some of their cheeses age as long as 2 years.
1998:
264:
2026:
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701:. It is classified as a soft cheese, but well-aged batches can become quite firm and salty. It is primarily used as a garnish.
820:
cheeses made with whole raw cows’ milk; they are pressed after curdling. The cheese is often served with ham, chili peppers,
1802:
1608:
Juan Carlos Reyna (September 20, 2009). "Añejan quesos para sibaritas" [Aging cheeses for those of refined tastes].
427:
1960:
35:
1199:
Angélica Espinoza Ortega; Fernando Cervantes Escoto; Abraham Villegas de Gante; Alfredo Cesin Vargas (February 13, 2010).
1837:
1560:[Attend the National Cheese and Wine Festival in Tequisquiapan] (in Spanish). Mexico: Mexico Desconocido magazine
548:. It is often served cold as part of an appetizer or snack tray. It is also found on sandwiches in most parts of Mexico.
105:. Over time, the blending of European and indigenous peoples and traditions included the modification of cheeses to suit
111:
tastes. This adaptation varied from region to region, which has led to the variety of cheeses produced in Mexico today.
99:, permanently changing dietary habits. The Spanish also brought techniques to make cheeses from their homeland, such as
544:
traditional markets, this cheese is often sold in baskets in which it has been molded, giving it the alternate name of
621:
is prepared with cows’ milk fortified with additional cream. It is spreadable and its often used to prepare desserts.
130:. Both are still major producers of cheese and other dairy products. Today, major cheese-producing areas also include
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cheese, although this version is harder all the way through and is filled with small, irregular holes. Another type,
2286:
2096:
1993:
1865:
968:
1978:
1177:
Julieta Rodriguez (March 6, 1998). "El A, B, C de los quesos mexicanos; " [The ABCs of Mexican cheeses].
1718:
672:
2003:
1973:
2248:
331:, Covadonga, Wallander, Esmeralda, and Los Volcanes. Chilchota was the largest producer in 2003. Since then,
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2243:
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with the aim of creating a certified version of it in Mexico. This includes the importation and raising of
2172:
2149:
2013:
217:
number of instances of food-borne disease linked to cheese, especially unaged, “fresh” cheeses. Cases of
2238:
1533:
676:
2076:
1480:
767:
is a soft cows’ milk cheese with bits of jalapeño chili pepper served cold or melted in quesadillas.
304:
648:, as well. As of 2018, Mexican manchego represented almost 15% of the total cheese sales in Mexico.
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1673:
1531:[How much does it cost to go to the National Cheese and Wine Fair in Tequisquiapan].
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1023:
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1858:
1179:
592:
256:
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656:
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The majority of cheese produced is Mexican style, but some purely European styles such as
8:
328:
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is a different cheese - white, semisoft, and good for melting. It is often used to make
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1945:
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131:
39:
1968:
1200:
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1930:
1056:
Marichuy Garduno (December 9, 1997). "El queso mexicano" [Mexican cheese].
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433:
312:
190:
119:
84:
900:
45:. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as
2330:
2310:
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2036:
1988:
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1851:
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is an aged semihard paste cheese, which has a strong flavor and an orange color.
399:
151:
88:
692:
2108:
1905:
1671:
1630:
Yessica Gass (March 31, 2000). "Sabor artesanal" [Handcrafted flavor].
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1529:"Cuánto cuesta ir a la Feria Nacional del Queso y el Vino en Tequisquiapan"
890:
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474:
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320:
218:
46:
744:(stuffed cheese). The hard shell of Ocosingo cheese is similar to that of
272:
155:
139:
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1950:
1915:
1895:
1479:(in Spanish). Mexico: Prensa de Negocios S de R.L. de C.V. Archived from
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42:
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is made with cows’ milk or cows’ and goats’ milks. The original Spanish
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381:
371:
24:
19:
2281:
830:, is a white cheese which is often coated with chili pepper paste. The
606:
578:
332:
147:
54:
389:, and others. Locally produced or handcrafted cheeses can be found in
1583:"Sabrosos y premiados quesos de cabra artesanales (Estado de MĂ©xico)"
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712:
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1301:(in Spanish). Guadalajara, Mexico. February 2, 2010. Archived from
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123:
101:
58:
1558:"Asiste a la Feria Nacional del Queso y el Vino, en Tequisquiapan"
299:, 2013). Other cheeses that have applied for this protection were
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is named after the Mexican state which is home to a significant
513:
23:
Counter with various cheeses for sale at the Coyoacan market in
1874:
1832:
1295:[Cotija cheese, candidate for denomination of origin].
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565:
443:
167:
159:
135:
826:, and slivers of jalapeños. Another kind of Veracruz cheese,
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871:
1208:
1019:
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cheese was introduced to Mexico from the Spanish region of
411:
1843:
1803:"The Cheese Course: Cotija from the mountains of Mexico"
1672:
Susan Feniger, Mary Sue Milliken, Helene Siegel (2011).
1203:[Traditional Mexican cheeses:the new illegals].
773:
is a semifirm pale yellow cheese that is a specialty of
1410:(in Spanish). Mexico. January 15, 2009. Archived from
1346:"Tuberculosis Cases Prompt Warning on Raw-Milk Cheese"
1323:
1293:"Queso Cotija, candidato a una denominaciĂłn de origen"
1112:
1746:"Asadero Cheese: Everything You Ever Wanted To Know!"
1644:
1432:
1380:(in Spanish). Miami. January 21, 2009. Archived from
1201:"Los quesos tradicionales mexicanos: nuevos ilegales"
689:
producers add enzymes to speed up the aging process.
1772:"Mexico wins 'cheese war' over Europe in trade deal"
1406:[Crossing with Mexican cheeses prohibited].
853:
800:, is sometimes covered in a red chili pepper paste.
2140:
European cheeses with protected geographical status
1470:
370:In some of the better traditional markets, such as
966:
705:can also be found with a coating of chili pepper (
1649:[Mexico wants to make La Serena cheese].
1607:
1376:[US prohibits entry of Mexican cheeses].
1176:
2344:
1055:
1016:Reportajes Facultad de Medicina y Zootecnia UNAM
651:While versions are made commercially elsewhere,
432:have been investigating a Spanish cheese called
1287:
1285:
1283:
1281:
697:(literally aged cheese) is the aged version of
1800:
1725:(in Spanish). Torreon, Mexico. August 24, 2009
1090:(in Spanish). Saltillo, Mexico. Archived from
207:
1859:
1612:(in Spanish). Guadalajara, Mexico. p. 6.
1501:
1237:
1115:"A Look at a Growing Market: Mexican Cheeses"
568:. It softens when heated, but does not melt.
454:
1769:
1713:
1711:
1709:
1698:: CS1 maint: multiple names: authors list (
1629:
1504:"Mexican dairy company Grupo Lala plans IPO"
1343:
1278:
1183:(in Spanish). Monterrey, Mexico. p. 10.
1081:
636:is not aged, but the aged version is called
336:derisively referred to as “bathtub cheese.”
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969:"A Guide to Mexican Cheese: Queso Mexicano"
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1645:Carlos Dagá Escribano (October 22, 2008).
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1647:"MĂ©xico quiere hacer queso de La Serena"
1625:
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1575:
1439:. Oxford University Press. p. 469.
1374:"Prohibe EU entrada de quesos mexicanos"
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265:Mexican Institute of Industrial Property
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359:The national wine and cheese festival,
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1453:
1404:"Prohiban cruzar con quesos mexicanos"
1396:
1222:
1060:(in Spanish). Mexico City. p. 14.
967:Karen Hursh Graber (January 1, 2006).
535:, similar to a fondue or quesadillas.
1847:
1743:
1678:. John Wiley & Sons. p. 72.
1634:(in Spanish). Mexico City. p. 2.
1616:
1572:
1471:Gustavo Cantú Durán (June 18, 2009).
1317:
249:Nuestro Mercado de Quesos Artesanales
1502:Elinor Comlay (September 23, 2013).
1187:
913:
57:cheeses. Most cheeses are made with
38:, as dairy products were unknown in
34:have a history that begins with the
1721:[The good Mexican cheese].
1433:Catherine W. Donnelly, ed. (2016).
1086:[The good Mexican cheese].
585:, cheese spreads, cakes, and more.
502:, from which other cheeses such as
13:
1238:Bonnie Walker (October 13, 2008).
595:who created it, it is also called
361:Feria Nacional del Queso y el Vino
349:Feria Nacional del Queso y el Vino
14:
2364:
2198:The Great British Cheese Festival
1825:
1744:Davis, Luisa (February 2, 2020).
498:The most basic Mexican cheese is
438:, which is made in the region of
2305:
2304:
2287:The Moon is made of green cheese
1831:
1801:Janet Fletcher (April 5, 2009).
1408:El Mexicano Gran Diario Regional
870:
856:
1770:Jorge Valero (April 23, 2018).
1763:
1737:
1665:
1521:
1495:
1426:
1344:Marc Santora (March 16, 2005).
1328:(in Spanish). Miami. p. 1.
1113:Luis A. Jiménez-Maroto (2014).
610:Doble crema cheese from Chiapas
423:Universidad AutĂłnoma de Chiapas
421:In Chiapas, personnel from the
1436:The Oxford Companion to Cheese
1106:
1:
906:
644:, this cheese can be called
263:collective trademark by the
189:While some cheeses, such as
7:
2173:International Cheese Awards
1675:Mexican Cooking For Dummies
1014:[Mexican Cheeses].
849:
680:similar to that of Italian
208:Production and distribution
16:Overview of Mexican cheeses
10:
2369:
1873:
1537:(in Spanish). June 4, 2016
834:area also makes a type of
455:Native varieties of cheese
363:, takes place annually in
181:Tlayuda with Oaxaca cheese
74:
2300:
2259:
2206:
2160:
2132:
2012:
1959:
1881:
1475:[Mexico Cheese].
523:In other parts of Mexico,
305:Zacazonapan, Mexico State
285:Queso de Poro de Balancán
277:Queso de Bola de Ocosingo
2188:National Cheese Exchange
2183:Mountain Cheese Olympics
1719:"El buen queso mexicano"
1084:"El buen queso mexicano"
2178:Lucerne Cheese Festival
2168:American Cheese Society
1807:San Francisco Chronicle
716:Oaxaca cheese in a ball
677:Jilotlán de los Dolores
309:Queso Ranchero de Cabra
2027:Bosnia and Herzogovina
1270:"Mexico Cheese 2004".
1240:"Mi queso es su queso"
1207:(in Spanish). Mexico:
1018:(in Spanish). Mexico:
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520:
468:
356:
259:
182:
92:
28:
2249:Water buffalo cheeses
754:
715:
609:
516:
462:
342:
293:Queso Crema de Cuadro
243:
180:
82:
22:
2244:Stretch-curd cheeses
2133:Special designations
1840:at Wikimedia Commons
1094:on November 18, 2009
638:queso manchego viejo
593:Mennonite population
317:Queso Molido y Añejo
257:Polanco, Mexico City
1723:El Siglo de TorreĂłn
1653:(in Spanish). Spain
1473:"El queso mexicano"
1326:NoticiasFinancieras
1272:The Snapshot Series
673:Santa MarĂa del Oro
391:puestos de queseros
2239:Sheep milk cheeses
2193:Swiss Cheese Union
1838:Cheese from Mexico
1351:The New York Times
1274:. London: 1. 2004.
1082:Silvia Ojanguren.
1012:"Quesos Mexicanos"
757:
718:
612:
521:
469:
357:
260:
183:
93:
29:
2340:
2339:
2234:Goat milk cheeses
1836:Media related to
1589:on April 15, 2009
1305:on March 10, 2012
1245:Houston Chronicle
1205:Jornada del Campo
816:is known for its
667:in Michoacán and
32:Cheeses in Mexico
2360:
2311:Category: Cheese
2308:
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1868:
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1556:Elizabeth Cruz.
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1483:on July 22, 2011
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1384:on June 12, 2018
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1248:. Houston, Texas
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1099:
1088:Periodico Zocalo
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1022:. Archived from
1008:
981:
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964:
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875:
874:
866:
861:
860:
859:
842:, is similar to
808:A small area in
589:Chihuahua cheese
546:queso de canasta
431:
380:queso ranchero,
374:and San Juan in
313:Perote, Veracruz
247:for sale at the
120:Comarca Lagunera
85:artisanal cheese
36:Spanish conquest
2368:
2367:
2363:
2362:
2361:
2359:
2358:
2357:
2353:Mexican cheeses
2343:
2342:
2341:
2336:
2331:List of cheeses
2296:
2272:Cheese ripening
2255:
2202:
2156:
2128:
2008:
1955:
1877:
1872:
1828:
1823:
1822:
1812:
1810:
1809:. San Francisco
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1054:
1039:
1029:
1027:
1010:
1009:
984:
974:
972:
965:
914:
909:
896:List of cheeses
886:Mexican cuisine
876:
869:
862:
857:
855:
852:
562:queso enchilada
457:
425:
400:Baja California
210:
152:San Luis Potosi
83:Vendor selling
77:
17:
12:
11:
5:
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2119:United Kingdom
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2069:
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2029:
2024:
2018:
2016:
2010:
2009:
2007:
2006:
2001:
1996:
1991:
1986:
1981:
1976:
1971:
1965:
1963:
1957:
1956:
1954:
1953:
1948:
1943:
1938:
1933:
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1885:
1879:
1878:
1871:
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1863:
1856:
1848:
1842:
1841:
1827:
1826:External links
1824:
1821:
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1600:
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1452:
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1425:
1414:on May 9, 2010
1395:
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1186:
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1119:Dairy Pipeline
1105:
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888:
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881:
867:
851:
848:
840:queso de barra
798:queso prensado
796:, also called
765:Queso jalapeño
737:queso Ocosingo
597:queso menonita
556:, also called
456:
453:
253:Parque Lincoln
231:, queso blanco
209:
206:
144:Aguascalientes
76:
73:
15:
9:
6:
4:
3:
2:
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2317:Cheese dishes
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2262:
2260:Miscellaneous
2258:
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2214:Cheese dishes
2212:
2211:
2209:
2207:List articles
2205:
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2186:
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2176:
2174:
2171:
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2165:
2163:
2161:Organizations
2159:
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2124:United States
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2030:
2028:
2025:
2023:
2020:
2019:
2017:
2015:
2011:
2005:
2002:
2000:
1999:Water buffalo
1997:
1995:
1992:
1990:
1987:
1985:
1982:
1980:
1977:
1975:
1972:
1970:
1967:
1966:
1964:
1962:
1958:
1952:
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1947:
1944:
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1939:
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1936:Smear-ripened
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1695:
1687:
1685:9781118069172
1681:
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1498:
1482:
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1467:
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1459:
1457:
1448:
1446:9780199330881
1442:
1438:
1437:
1429:
1413:
1409:
1405:
1399:
1383:
1379:
1378:El Financiero
1375:
1369:
1353:
1352:
1347:
1340:
1338:
1336:
1327:
1320:
1304:
1300:
1299:
1298:El Informador
1294:
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1234:
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1074:
1072:
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1068:
1059:
1052:
1050:
1048:
1046:
1044:
1042:
1026:on 2010-06-10
1025:
1021:
1017:
1013:
1007:
1005:
1003:
1001:
999:
997:
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989:
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902:
899:
897:
894:
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889:
887:
884:
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879:
873:
868:
865:
864:Mexico portal
854:
847:
845:
841:
837:
833:
829:
825:
824:
819:
815:
812:state around
811:
806:
803:
799:
795:
791:
788:
784:
783:Queso corazon
780:
776:
772:
771:
770:Queso criollo
766:
762:
755:Queso relleno
753:
749:
747:
743:
742:queso relleno
738:
734:
733:
732:Queso de bola
728:
726:
722:
721:Oaxaca cheese
714:
710:
708:
704:
700:
696:
695:
690:
687:
683:
678:
674:
670:
666:
662:
658:
654:
653:Cotija cheese
649:
647:
643:
639:
635:
631:
627:
622:
620:
616:
608:
604:
602:
598:
594:
590:
586:
584:
580:
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574:
569:
567:
563:
559:
555:
554:
549:
547:
542:
541:
536:
534:
533:
532:queso fundido
528:
527:
526:queso asadero
519:
518:Queso asadero
515:
511:
509:
505:
501:
496:
493:
489:
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481:
477:
476:
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466:
461:
452:
449:
445:
441:
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436:
429:
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417:
413:
408:
405:
401:
398:, France. In
397:
392:
388:
384:
383:
377:
373:
368:
366:
365:Tequisquiapan
362:
354:
353:Tequisquiapan
350:
346:
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322:
318:
314:
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306:
302:
298:
294:
290:
286:
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278:
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258:
254:
250:
246:
245:Cotija cheese
242:
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198:
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98:
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81:
72:
70:
69:
64:
60:
56:
52:
48:
44:
41:
40:pre-Columbian
37:
33:
27:, Mexico City
26:
21:
2329:
2324:Cheesemakers
2322:
2315:
2267:Cheesemaking
2229:Blue cheeses
2219:Cheesemakers
2066:
1926:Pasta filata
1811:. Retrieved
1806:
1779:. Retrieved
1765:
1753:. Retrieved
1750:onthegas.org
1749:
1739:
1727:. Retrieved
1722:
1674:
1667:
1655:. Retrieved
1650:
1640:
1631:
1609:
1603:
1591:. Retrieved
1587:the original
1562:. Retrieved
1551:
1539:. Retrieved
1534:El Universal
1532:
1523:
1511:. Retrieved
1497:
1485:. Retrieved
1481:the original
1477:El Semanario
1476:
1435:
1428:
1416:. Retrieved
1412:the original
1407:
1398:
1386:. Retrieved
1382:the original
1377:
1368:
1356:. Retrieved
1349:
1325:
1319:
1307:. Retrieved
1303:the original
1296:
1271:
1250:. Retrieved
1243:
1212:. Retrieved
1204:
1178:
1127:. Retrieved
1122:
1118:
1108:
1096:. Retrieved
1092:the original
1087:
1057:
1028:. Retrieved
1024:the original
1015:
973:. Retrieved
971:. MexConnect
891:Mexican wine
843:
839:
835:
827:
821:
807:
801:
797:
794:Queso molido
793:
786:
782:
768:
764:
760:
758:
741:
736:
730:
729:
724:
719:
706:
702:
699:queso fresco
698:
693:
691:
686:chili pepper
650:
645:
637:
633:
625:
623:
618:
614:
613:
596:
587:
571:
570:
561:
558:queso sierra
557:
553:Queso blanco
551:
550:
545:
539:
537:
530:
524:
522:
517:
507:
503:
500:queso fresco
499:
497:
491:
487:
483:
479:
475:queso fresco
473:
470:
465:Queso fresco
463:
447:
444:Merino sheep
434:
420:
415:
409:
390:
386:
379:
369:
360:
358:
325:
321:Tepalcatepec
316:
308:
301:Queso Molido
300:
292:
291:, 2012) and
284:
276:
269:Queso Cotija
268:
261:
251:held at the
248:
234:
226:
219:tuberculosis
215:
211:
199:
194:
188:
184:
113:
106:
100:
94:
89:sheep's milk
67:
55:sheep's milk
47:cheesemaking
31:
30:
2277:Cheese soup
2097:Switzerland
2072:Netherlands
1961:Animal milk
1946:Washed-rind
878:Food portal
761:Porta salud
746:Edam cheese
703:Queso añejo
694:Queso añejo
655:is made in
619:doble crema
615:Queso crema
440:Extremadura
426: [
404:Switzerland
376:Mexico City
355:, Querétaro
223:listeriosis
146:, Jalisco,
43:Mesoamerica
2282:Dairy salt
1354:. New York
907:References
579:enchiladas
414:, Spanish
333:Grupo Lala
148:Guanajuato
87:made from
2022:Argentina
1931:Processed
1694:cite book
790:Zacatecas
707:enchilado
665:Los Reyes
642:Chihuahua
630:La Mancha
448:la Serena
435:la Serena
345:provolone
329:Chilchota
283:, 2005),
275:, 2005),
273:Michoacán
191:Chihuahua
156:Michoacán
140:Querétaro
132:Chihuahua
97:New World
51:New Spain
2347:Category
2032:Cornwall
1989:Reindeer
1891:Acid-set
1813:June 14,
1776:EURACTIV
1729:June 14,
1657:June 14,
1593:June 14,
1564:June 14,
1487:June 14,
1418:June 14,
1388:June 14,
1358:June 14,
1309:June 14,
1252:June 14,
1180:El Norte
1098:June 14,
1030:June 14,
975:June 14,
850:See also
828:marqueta
810:Veracruz
779:Guerrero
682:parmesan
669:Quitupan
634:manchego
626:manchego
624:Mexican
583:tostadas
573:RequesĂłn
492:manchego
488:manchego
416:manchego
396:Touraine
382:requesĂłn
372:Coyoacán
235:ranchero
227:panela,
164:Tlaxcala
124:Coahuila
122:area in
118:and the
102:manchego
25:Coyoacán
2292:Truckle
2224:Cheeses
2150:Italian
2052:Ireland
2047:Germany
2014:Regions
1906:Cottage
1632:Reforma
1508:Reuters
1058:Reforma
832:Yucatan
823:epazote
814:La Joya
802:Costena
725:asadero
661:Tocumbo
646:asadero
601:cheddar
508:adobera
484:asadero
347:at the
343:Smoked
297:Chiapas
289:Tabasco
281:Chiapas
229:asadero
172:Chiapas
128:Durango
116:Jalisco
108:mestizo
75:History
2309:
2114:Turkey
2087:Serbia
2082:Poland
2077:Norway
2067:Mexico
2057:Israel
2042:France
1941:Smoked
1901:Brined
1875:Cheese
1781:May 3,
1755:May 3,
1682:
1541:May 3,
1513:May 3,
1443:
1214:May 3,
1129:May 3,
1125:(3): 6
844:panela
818:smoked
675:, and
663:, and
657:Cotija
566:rennet
540:Panela
504:panela
482:, and
480:panela
387:panela
315:, and
233:, and
202:Cotija
195:panela
168:Toluca
160:Puebla
136:Oaxaca
68:panela
63:Oaxaca
2145:Greek
2109:Tibet
2092:Spain
2062:Italy
2037:Egypt
1994:Sheep
1984:Moose
1969:Camel
1921:Green
1911:Cream
1883:Types
1610:Mural
787:Queso
775:Taxco
430:]
2102:list
1979:Goat
1951:Whey
1916:Goat
1896:Blue
1815:2010
1783:2020
1757:2020
1731:2010
1700:link
1680:ISBN
1659:2010
1595:2010
1566:2010
1543:2020
1515:2020
1489:2010
1441:ISBN
1420:2010
1390:2010
1360:2010
1311:2010
1254:2010
1216:2020
1209:UNAM
1131:2020
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