Cheese In Mexico: A Historical Foodie Adventure

Cheese in Mexico has a long history that began with the Spanish conquest in the 16th century. Before the arrival of the Europeans, the Mesoamerican diet did not include dairy products, so cheese-making was unknown. The Spanish conquistadors brought cattle, goats, and sheep to the New World, along with cheese-making techniques, which permanently changed Mexican dietary habits. Over time, the blending of European and indigenous traditions led to the modification of cheeses to suit the mixed tastes of Mexicans, resulting in a variety of Mexican cheeses.

Dairy products were unknown in Mexico before the Spanish conquest

Mexico's history with cheese began with the Spanish conquest in the 16th century. Before the arrival of the Europeans, dairy products were unknown in pre-Columbian Mesoamerica. The Spanish conquistadors brought cattle, goats, and sheep to the New World, permanently changing Mexican dietary habits. They also brought cheese-making techniques from their homeland, such as those used to make Manchego.

The Spanish introduced their dairy traditions, including cheese-making, to Mexico. Over time, cheese-making techniques were modified to suit the mixed European and indigenous tastes of Mexicans, varying by region. This blending and variation gave rise to a number of varieties of Mexican cheeses, such as Oaxaca, Panela, and Cotija, which are now key to many authentic recipes.

Most of the cheese made in Mexico is queso fresco or cheese that has not been left to age. These cheeses cannot be stored for long periods and have a milder flavour than their aged counterparts. Most cheese sold at major grocery stores is made with pasteurised milk, although unpasteurised cheese can still be found in markets and local farmer shops.

While cheese-making has always been a widespread, mostly home-based activity since colonial times, some regions became particularly known for their cheese. The Altos de Jalisco and the Comarca Lagunera area in Coahuila and Durango are two of the earliest and are still major producers of cheese and other dairy products. Today, other major cheese-producing areas include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca, and Chiapas.

The Spanish brought cattle, sheep, and goats to Mexico

The first cattle were brought to Mexico by Gregorio de Billalobos in 1521, six months before Cortez captured Mexico City. These cattle were a combination of three different breeds of Spanish cattle and would become the famed longhorns. The wide, open grazing land in northern Mexico and the southwestern United States was ideal for the large-scale grazing and proliferation of cattle, horses, sheep, mules, and goats. The missions were the first institutions to encourage the livestock industry in northern Mexico, where local indigenous people were encouraged to raise domestic animals.

By the turn of the 18th century, the ranching industry had established itself in Mexico, New Mexico, and Texas. Ranching, farming, and trading livestock became the primary economic activity in the area due to a lack of other valuable resources. By 1748, ranches had been settled along the Rio Grande River as a line of defense against Indian attacks. Eventually, permanent Mexican settlements would be established in territory that Mexico would later be forced to hand over to the United States after the Mexican-American War.

The Spanish introduced the concept of animal husbandry to Mexico, as well as a number of domesticated animals. These animals often caused damage to indigenous crops in central Mexico, but outside the zone of intense indigenous settlement and cultivation, cattle and sheep were grazed on land not previously devoted to agriculture. The Spanish brought cattle, horses, goats, and sheep, and these animals became an important part of the economy and culture of Mexico.

The Spanish also introduced cheesemaking techniques

The Spanish brought their dairy traditions to Mexico, including cheesemaking techniques. They introduced cows, goats, and sheep to the country, and taught the locals how to make cheese. Over time, the Mexicans adapted these techniques to suit their own tastes, and a variety of regional cheeses emerged.

The Spanish technique for making queso fresco, for example, was modified to create queso Oaxaca, which is now one of the most popular cheeses in Mexico. It is made with pasteurised cow's milk and is easy to shred, making it the cheese of choice for quesadillas. It was first made in the state of Oaxaca, using a similar method to that of Italian mozzarella.

Another Mexican cheese, queso panela, is made with skimmed milk, which gives it a firm texture and a sweet and sour taste. It is often served as an appetiser or snack and can also be sprinkled on top of enchiladas.

Queso de bola, or Edam cheese, was introduced to Mexico via the state of Yucatán. It has a red wax covering and, thanks to its economical price, it became very popular across the country.

While these cheeses are now staples of Mexican cuisine, they originated from Spanish cheesemaking techniques.

Mexican cheese is now a blend of European and indigenous traditions

Over time, cheese-making in Mexico evolved to suit the mixed European and indigenous tastes of the inhabitants of New Spain, with variations developing across different regions. This blending of traditions and adaptations to local tastes has resulted in the creation of numerous varieties of Mexican cheeses. While European cheeses are also produced in Mexico, Mexican cheeses are now an integral part of the country's cuisine and culture.

One of the earliest regions to become known for its cheese is the Altos de Jalisco, which is still a major producer of cheese and other dairy products. Other major cheese-producing areas in Mexico include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca, and Chiapas.

Mexico boasts a wide range of cheeses, with between 20 and 40 different types, depending on the classification. Some of the most popular Mexican cheeses include Queso Fresco, Panela, Asadero, Requesón, Manchego, and Oaxaca. These cheeses are used in a variety of traditional Mexican dishes, such as enchiladas, quesadillas, tacos, and dips.

While most Mexican cheeses are made with cow's milk, there has been a recent push to promote sheep's milk cheeses. Additionally, a significant proportion of cheese production in Mexico is still done by small farmers and artisans, who create cheeses with simple equipment for local consumption. This has led to a diverse range of artisanal cheeses that vary greatly from region to region.

In conclusion, Mexican cheese has evolved over centuries to become a unique blend of European techniques and indigenous traditions. This fusion has resulted in a diverse and delicious array of cheeses that are now an integral part of Mexican cuisine and culture.

Mexico is ranked 10th in the world for cheese production

Mexico has a long history of cheese production, which began with the Spanish conquest. The Spanish brought dairy animals and cheese-making techniques to Mexico, and over time, the blending of European and indigenous traditions led to the variety of cheeses produced in Mexico today. While Mexico has centuries of cheese-making experience, it lags behind Europe in terms of quantity and variety. Most of the cheese produced in Mexico is made by small farms and concerns, which sell their products locally. However, in recent years, there has been a shift towards more large-scale production, with modern equipment and regional or national distribution.

Mexico's cheese production and consumption have been increasing, and it is now ranked 10th in the world for cheese production and 8th for consumption. The country is part of a region that is third in cheese production, behind Europe and the United States. In 2003, cheese sales in Mexico were 218,000 tons, with fresh cheeses making up over one-third of the market. However, only about 10% of the country's milk production is dedicated to dairy products, mainly cheese.

The majority of cheese produced in Mexico is made with cow's milk, with some cheeses made from goat's milk. Recently, there have been efforts to promote sheep's milk cheese, although it still accounts for a very small percentage. Mexico produces between 20 and 40 different types of cheese, with some being made in great volume, such as Chihuahua and Oaxaca, while others are regional specialties known only in certain sections of the country. Some of the least common Mexican cheeses are in danger of extinction.

Mexico's largest cheese producer in 2017 was Grupo Lala SAB de CV, which accounted for 16.1% of the country's cheese retail value. The company is known for its mass-produced cheeses, which are sold in supermarkets and traditional markets in modern packaging. However, many Mexicans still prefer the cheese produced by smaller concerns, which is considered to be of higher quality.

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