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.
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.
Collection
[
|
...
]