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Cheeses of Mexico  

post #1 of 4
Thread Starter 
As a fan of Mexican food, I feel their cheeses are often overlooked or given short shrift. Jack and Cheddar stand in for everything at so many places.

Yet cheese books and stores also ignore the Mexican cheese in my experience.

What are the best sources for learning about Mexican cheese and where to get them?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #2 of 4
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:
post #3 of 4



I haven't felt that about Mexican cheeses. I feel like they are more widely available than ever. Supremo brands are in many grocery stores, not just the Mexican groceries and make the most popular queso fresco (which I love to use on tortas), and also a wonderful crema. As far as learning more about these cheeses, the best way is to try them and read cookbooks that use them. (not just mine!)

Many of the cheeses we now make ourselves at Frontera, which we are really proud of.

I agree, the cheeses from Oaxaca really are wonderful.
post #4 of 4
A great source for Mexican-style cheeses is The Mozzarella Company, in Dallas. They make Oaxaca cheese, goat cheese wrapped in hoja santa, plain and flavored queso blanco, and others. I've visited their factory, and can vouch for the care and authenticity with which they make their products. :lips:

In my supermarket in NYC I can also get the Tropical brand -- but Mozzarella Co.'s stuff is so much fresher and more interesting.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
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