Forums > Specific Focus > Mexican Kitchen

ms mac

Dec 1, 2004, 4:56 PM

Post #1 of 4 (410 views)

Shortcut

Cheeses

Can't Post | Private Reply

I love cheese, especially cheese we have in dishes while there. What are some of your favorite cheeses that originate in Mexico?
ms mac

Gayla

Dec 2, 2004, 9:19 AM

Post #2 of 4 (389 views)

Shortcut

Re: [ms mac] Cheeses

Can't Post | Private Reply

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.

Bubba

Dec 2, 2004, 10:57 AM

Post #3 of 4 (378 views)

Shortcut

Re: [Gayla] Cheeses

Can't Post | Private Reply

Having married a French woman and having spent a significant time in France, I have to state the obvious. French and Mexican cheeses ain't from the same planet.

However, I agree with Gayla that the Oaxacan String Cheese is very good if properly prepared. (Heated with chorizo [optional] and served up with tortillas)

I also agree that the Mexicans make a dynamite goat cheese when they set their minds to it. Like so much in Mexico, consistency is hard to achieve and some brands are rather bland. The best brand of Mexican goat cheese I have found is El Fiore which is widely available in the Guadalajara area. This cheese comes very close to the French style of goat cheese meaning it is quite flavorful.

Take a bit of El Fiore and marinate it in a good Spanish virgin olive oil with cracked black pepper, garlic and, perhaps herbes de provence and, oh my God, I'm losing it.

Esteban

Dec 2, 2004, 11:27 AM

Post #4 of 4 (378 views)

Shortcut

Re: [ms mac] Cheeses

Can't Post | Private Reply

This is sort of about cheese so here goes: A guy sporadically comes by in a newer 1/2 ton pick-up with coolers full of rancho made cheese. Everything appears very hygenic and for a huge chunk of cheese the price is 35 pesos. The last time he was here, I bought a half a hunk and the type I bought had small green chiles infused in the cheese. It is friggin delicious. So, last night I sauteed garlic, jalepenos (fresh) and chopped up boneless skinless chicken thighs (guess the bonless ranch is back in business). The thighs have gone up to 42 pesos a kilo but we love em. I added a pinch of curry powder, a little more than a pinch of Tajin Salsa en Polvo, a teaspoon of powdered Caldo de Pollo and about a cup or so of water. I sprinkled about a half a cup of crumbled queso con chiles on top of the mixture. After that reduced down a bit I scooped it out of the ol black cast iron frying pan and put it over whole wheat garlic toast. Absolutely FINE!