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 Jalisco and the Comarca Lagunera area in Coahuila and Durango. This adaptation varied from region to region, which has led to the variety of cheeses produced in Mexico today. Over time, the blending of European and indigenous peoples and traditions included the modification of cheeses to suit mestizo tastes. The Spanish also brought techniques to make cheeses from their homeland, such as manchego.
The Spanish conquistadors brought cattle, goats, and sheep to the New World, permanently changing dietary habits. Prior to the arrival of the Europeans, the Mesoamerican diet did not include dairy products, so cheesemaking was unknown. History Vendor selling artisanal cheese made from sheep's milk. Some of the least common are in danger of extinction. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Most cheeses are made with raw (unpasteurized) milk. More recently, efforts have been made to promote sheep's milk cheeses. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. These are most popular in the country, although European cheeses are made, as well. This blending and variations have given rise to a number of varieties of Mexican cheeses. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New Spain, varying by region. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Overview of Mexican cheeses Counter with various cheeses for sale at the Coyoacan market in Coyoacán, Mexico CityĬheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica.
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