"Cotija has risen to prominence in Mexican cuisine, becoming a cultural icon and key ingredient in trendy dishes like Mexican street corn, or elotes."
"Mexican cheese production is a rich legacy of colonial history, with techniques introduced by conquistadors and later immigrants leading to diverse craft cheese markets."
Cheese is integral to Mexican cuisine, with the country producing over 450,000 metric tons in 2024, yet consuming nearly 650,000 tons. The unique cheese-making tradition is rooted in colonialism, as pre-Colombian societies did not domesticate milk-producing animals. Techniques were introduced by Spanish conquistadors and other immigrants, leading to diverse craft-producing markets across regions. Mexican cheeses are primarily fresh, white, and mild, and their handmade nature allows for significant regional variation. Cotija stands out as a cultural icon, crucial in popular dishes like elotes, marking its prominence in modern culinary practices.
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