Phil, I just wanted to add a comment about Mexican cheeses before Rick replies. I am not a big fan of goat cheese. Oh, I'll eat it, but I don't derive tremendous pleasure from it like many of my friends. I'm not wild about cajeta either, but I do like cabrito and goat birria, so go figure. But I digress.
In my travels in Mexico over the last year or so I have had a number of dishes that contained Mexican goat cheese. Oh, my. I actually LIKE this stuff. It's got a softer, less gamey flavor than the goat cheese here NOB. I had a tremendous chile relleno (a dried red one, rehydrated in a piloncillo based liquid) stuffed with Mexican goat cheese, beef tips and epazote. I'd love to experiment with the stuff here at home, but, of course, it's not available. Aside from my newfound goat cheese fetish, I agree with you about Mexican cheeses and I like the approach that the cuisine takes in the use of cheese in general. Like you, I'm looking forward to Chef Rick's perspective.
Now.............if I could only get some Oaxaca quesillo :cool:
