Comments on: Some Interesting Cultures for Milk http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html A Historian's Take on Food and Food Politics Wed, 7 Jan 2009 01:32:05 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Alex http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/comment-page-1#comment-1300 Alex Mon, 07 Jul 2008 01:41:20 +0000 http://www.rachellaudan.com/?p=394#comment-1300 Ay, no in Tijuana - I forgot to write that! Though I will defenitely let you know of my upcoming bajio trips. I think Sinaloa is next! Let me know if you are ever out in the TJ/Ensenada/San Diego area. Also in the valle de guadalupe I sampled excuisite green colored queso fresco from fresh chiles and a red from secos. Ay, no in Tijuana - I forgot to write that! Though I will defenitely let you know of my upcoming bajio trips. I think Sinaloa is next!

Let me know if you are ever out in the TJ/Ensenada/San Diego area.

Also in the valle de guadalupe I sampled excuisite green colored queso fresco from fresh chiles and a red from secos.

]]> By: Rachel Laudan http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/comment-page-1#comment-1299 Rachel Laudan Mon, 07 Jul 2008 00:58:00 +0000 http://www.rachellaudan.com/?p=394#comment-1299 The Mercado Hidalgo here in Guanajuato? We should get together. The Mercado Hidalgo here in Guanajuato? We should get together.

]]> By: Alex http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/comment-page-1#comment-1298 Alex Sun, 06 Jul 2008 23:55:06 +0000 http://www.rachellaudan.com/?p=394#comment-1298 Came across a new cheese yesterday in the Mercado Hidalgo called "Queso Seco de Guerrero" or "Sicho" it has a red basket exterior remeniscent of Manchego. Failed to mention Real de Castillo Cheese as well from Baja. Came across a new cheese yesterday in the Mercado Hidalgo called “Queso Seco de Guerrero” or “Sicho” it has a red basket exterior remeniscent of Manchego.

Failed to mention Real de Castillo Cheese as well from Baja.

]]> By: Rachel Laudan http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/comment-page-1#comment-1033 Rachel Laudan Mon, 30 Jun 2008 00:40:17 +0000 http://www.rachellaudan.com/?p=394#comment-1033 Alex, Very interesting set of issues surrounding Mexican cheeses. Can I come back to this in a week or so? It's something I would really like to follow up. Right now I have several other threads going that I need to up date or bring to conclusion. Alex, Very interesting set of issues surrounding Mexican cheeses. Can I come back to this in a week or so? It’s something I would really like to follow up. Right now I have several other threads going that I need to up date or bring to conclusion.

]]> By: Alex http://www.rachellaudan.com/2008/06/some-interesting-cultures-for-milk.html/comment-page-1#comment-1017 Alex Fri, 27 Jun 2008 03:37:21 +0000 http://www.rachellaudan.com/?p=394#comment-1017 Rachel, Interesting that you mention the lack of hard cheeses in Mexico because I have wondered quite a bit about this. In a way, this subject reminds me a lot about the chorizo debate. I worked as a cheesemonger for almost a year during which I fell in love with Spanish cheeses in particular. Their cheese making tradition unquestionably impressive and they churn out some of my absolute favorite cheeses. Why was this tradition (extensively) not brought to Mexico? In Mexico we have: > Queso Fresco > Queso Cotija > Queso Anejo > Queso Chihuahua (Mennonita) > Panela > Adobera > Manchego > Queso Oaxaca (Quesillo) > Chiapas buttercream centered Bola cheese > likely some more [help?] But where are the sheep and goat milk hard cheeses the Spanish are famous for? Is it because much of the Spanish who immigrated to Mexico were from the southern Spanish Provinces such as Andulucia, Extremadura where cheese making is not as important as northern Navarre, Galicia etc? Why is Mexican Manchego - cow milk based? Sheep are in Mexico - Barbacoa de borrego estilo Hidalgo anyone? Sin embargo, the cheeses of Mexico where an epiphany for me on a trip a week ago to GDL. Like light and day compared to the 'mexican' versions that I now consider a sin available here in the US. I left some clothes in Jalisco for the space to smuggle Chihuahua, Quesillo, adobera, and panela back. :^) Best, Alex Rachel,
Interesting that you mention the lack of hard cheeses in Mexico because I have wondered quite a bit about this. In a way, this subject reminds me a lot about the chorizo debate.

I worked as a cheesemonger for almost a year during which I fell in love with Spanish cheeses in particular. Their cheese making tradition unquestionably impressive and they churn out some of my absolute favorite cheeses.

Why was this tradition (extensively) not brought to Mexico?

In Mexico we have:
> Queso Fresco
> Queso Cotija
> Queso Anejo
> Queso Chihuahua (Mennonita)
> Panela
> Adobera
> Manchego
> Queso Oaxaca (Quesillo)
> Chiapas buttercream centered Bola cheese
> likely some more [help?]

But where are the sheep and goat milk hard cheeses the Spanish are famous for?

Is it because much of the Spanish who immigrated to Mexico were from the southern Spanish Provinces such as Andulucia, Extremadura where cheese making is not as important as northern Navarre, Galicia etc?

Why is Mexican Manchego - cow milk based? Sheep are in Mexico - Barbacoa de borrego estilo Hidalgo anyone?

Sin embargo, the cheeses of Mexico where an epiphany for me on a trip a week ago to GDL. Like light and day compared to the ‘mexican’ versions that I now consider a sin available here in the US. I left some clothes in Jalisco for the space to smuggle Chihuahua, Quesillo, adobera, and panela back. :^)

Best,
Alex

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