The term for true Mexican cheese, according to the Ministry of Agriculture and Rural Development, is awarded to “those who represent part of our cultural history. They are made with pure cow’s or goat’s milk, together with minimal additives of rennet, salt, natural coloring and calcium chloride ”.
Among the characteristics that make a cheese belong to the classification of genuine Mexican cheeses, the main factor is regionality, that is, they must be produced within the country.
The type of production also influences. Most of these cheeses are produced totally or partially by hand, that is, the processing is carried out by the producers and the use of specialized machinery is minimal, even if it is not a determining factor to be considered a true Mexican cheese.
The ingredients of real Mexican cheeses should not be distorted, both because they add or remove components that by tradition and recipe must have.
It does not matter if it is safe additives or even beneficial for the body, because it goes beyond a question of safety, it is about respect for cultural tradition and the flavors are transmitted from generation to generation in Mexico through cheeses.
According to the Atlas of genuine Mexican cheeses, from the point of view of lactology (the science of milk and the technology of dairy products) “cheese” is the generic name given to the food obtained from the coagulation of the milk of some mammals and “the subsequent dehydration of the gel through various operations (shearing, whey / curd stirring, etc.) and ‘formatting’ by molding and pressing “.
Which cheeses are considered genuine Mexican
These are the genuine Mexican cheeses that can be found in our country and that can be enjoyed as part of the legacy that artisanal cheese production has given us.
– Chiapas cream cheese
-Tabasco leek
-Cheese ball from Ocosingo, Chiapas
-Quesillo de Reyes, Etla, Oaxaca
-Chihuahua Mennonite from Cuauhtémoc
-Cured cheese from Zacatecas
-Aguascalientes grilled cheese
-Tepeque cheese, Michoacan
-Oaxaca type cheese from Aculco, State of Mexico
-Adobea cheese from Altos de Jalisco
-Cured cheese from Zacazonapan
-Adobera of the Sierra de Amula, Jalisco
– Guaje cheese from Tanquián, San Luis Potosí
– Reata cheese (enreatado) from Nuevo Morelos, Veracruz
– Chapingo cheese, from the State of Mexico
-Cheese of the Sierra de Durango
– Ranchero cheese from Jilotepec, State of Mexico
-Smoked cheese from La Joya, Veracruz
-Fresh and dry (matured) cheese from Chiautla de Tapia, Puebla
– Jarocho cheese from Veracruz
– Chipilo cheese, Puebla
-Tetilla of Nayarit
-Queso de rim de Etla, Oaxaca
– Leaf cheese from Oaxaca’s Costa Chica
-Tlaxco keep cheese, Tlaxcala
-Veracruz leaf cheese
– Ranchero cheese from Yecapixtla, Morelos
-Minced cheese from Aculco, State of Mexico
– Tenate di Hidalgo cheese
– Cotija cheese from Cotija, Michoacan
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