Nov 28, 2010, 1:54 AM
Post #3 of 3
What types of cheeses are you currently making? Are you more experienced with other national cheeses than Mexican varieties? Queso Oaxaca, for instance, is a fibrous cheese similar to mozzarella or provolone and its presentation is more likely to say it is Oaxaca-type than another.
Wikipedia may offer enough clues about Mexican cheese varieties to give you a start. There is not a lot of flavor consistency between brands and the different makers, but there are some basic styles of Mexican cheeses. Experienced cheese makers should be able to rely on their general cheese-making skills to produce basic Mexican varieties.