Rachel Laudan

When I arrived in the United States some considerable number of years ago, I was stunned by the dairy products. Stunned as with a stun gun, not with joyous amazement. The only milk available was not just pasteurized but homogenized and had Vitamin D added as well. No lovely layer of cream rose to the [...]

Cheese,  it is famously said, is milk’s leap toward immortality.  Sometimes.  But fresh cheeses kind of hop instead of leap.  So what did Mexicans do with their fresh cheeses before refrigeration? MexicoBob took on the job of tracking down a Mexican cheese that did not feature in Los Quesos Genuinos Mexicanos. It’s called queso oreado [...]

And addendum to my post on cheese in Mexican history. A classic way of preserving milk in Mexico (as in India) was to boil it down until the milk sugars became so concentrated and the water content so low that it did not spoil. We don’t have any figures. But given the attention paid to [...]