Dec 2, 2004, 9:19 AM
Post #2 of 4
The Oaxacan string cheese is really good. A couple of years ago I had the good luck to be able to watch a cheese making demonstration in Oaxaca by a local woman making the cheese with milk still warm from the cow and using stomaching lining in place of rennet. While it was a fascinating process to watch, it was even more fun when we were all given our own hunk of the fresh cheese and instructions on how to pull and wrap it into a ball. WAY easier said than done :-)).
I once had a really terrific queso humado (sp?), (smoked cheese) from Puebla. Soft and buttery with a pleasant smokey taste, not unlike gouda. Unfortunately, I also got sick from this cheese since it was a raw milk product.
I also really like cotija and the ubiquitious queso fresco. Not so fond of panela. And if you haven't tried Mexican goat cheese, find some to try. It is stronger than what we get in the U.S. but the flavor profile is really different. I'm not overly fond of goat cheese, the taste just doesn't wow me, but Mexican goat cheese is another story. It pairs well with epazote.
I know they aren't cheese in the sense of the word we all know, but I also really, really like crema and doble crema. The doble crema is great stuff, satisfies me down to the toes and kinda makes me weak in the knees. I'm talking the real stuff off the farm, not the commerical stuff.