{"id":11459,"date":"2014-04-09T13:19:56","date_gmt":"2014-04-09T17:19:56","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=11459"},"modified":"2014-07-09T13:38:58","modified_gmt":"2014-07-09T17:38:58","slug":"cheese-plate-history-con-queso","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-history-con-queso\/","title":{"rendered":"Cheese Plate: History con Queso"},"content":{"rendered":"

Cheese is a huge part of our gastronomic life in Mexico. It\u2019s something that has taken a long time to get much attention in the United States and abroad, but it\u2019s finally happening. These authentic Mexican cheeses\u2014all found outside of Mexico\u2014will transport you to our country, and may resemble something you\u2019ve had here on vacation. Enjoy an edible lesson in our cheesemaking history and culture.<\/p>\n

\"A<\/a><\/p>\n

 <\/p>\n

1. Queso Fresco<\/h3>\n

Pictured at bottom<\/em><\/p>\n

Mozzarella Company – Dallas, Texas
\nPasteurized cow\u2019s milk; Vegetable rennet
\nmozzarellaco.com<\/a><\/p>\n

When Mexican cheesemaking began in the mid-1800s, there was no culture of affinage or cheese maturing, and no refrigeration. As a result, people made queso fresco<\/em> (fresh cheese), a traditional farmer\u2019s cheese that\u2019s lightly pressed and salted, and is meant for consumption the day or week it\u2019s made.<\/p>\n

Queso fresc<\/em>o is normally crumbled on top of food\u2014enchiladas or tostadas, for instance. It\u2019s also used in Mexican tapas, called botanas. This particular queso fresco<\/em> by Paula Lambert\u2019s Mozzarella Company is milky and fresh, with salty flavor.<\/p>\n

2. Queso Oaxaca<\/h3>\n

Pictured in center<\/em><\/em><\/p>\n

Queso Salazar – Brentwood, Calif.
\nPasteurized cow\u2019s milk; Vegetable rennet
\nhomecook.me\/quesosalazar<\/a><\/p>\n

This cheese is called by different names, depending on where you are in Mexico or abroad. In Oaxaca, it\u2019s quesillo<\/em> (small cheese). Elsewhere in Southern Mexico, it\u2019s queso de hebra<\/em> (string cheese), as it\u2019s a pulled-curd cheese. In Mexico City and the US, it\u2019s called queso Oaxaca<\/em>, in reference to its state of origin.<\/p>\n

Traditionally used in quesadillas, this cheese can be very sweet. It\u2019s also a bit acidic, which some people really like. If you can\u2019t find Queso Salazar\u2019s version, try one made by the Mozzarella Company, California\u2019s Karoun Dairies, Cesar\u2019s Cheese in Wisconsin, or Ochoa\u2019s Queseria in Oregon.<\/p>\n

3. Tetilla DOP<\/h3>\n

Pictured at top<\/em><\/em><\/p>\n

Celga – Pontevedra, Spain
\nPasteurized cow’s milk; Traditional rennet
\nforevercheese.com<\/a><\/p>\n

While Tetilla is a Spanish cheese, it\u2019s a good stand-in for two cheeses popular in Mexico. The first is a cow\u2019s milk cheese made by Canadian Mennonites who settled in Chihuahua in the 1920s, bringing their cheesemaking tradition (and cows) with them. This queso Chihuahua<\/em>, or Menonita<\/em>, is similar to cheddar but without the saltiness and sharpness.<\/p>\n

The second cheese is manchego (or tipo manchego<\/em>, manchego type). During Mexico\u2019s colonization, emigrants from the Spanish region of Castile-La Mancha wanted to make cheese from their home: the real Manchego. There was no access to sheep\u2019s milk, so they substituted cow\u2019s milk.<\/p>\n

Tetilla has many properties found in these two cheeses. It\u2019s a semi-soft cow\u2019s milk cheese, aged just 15 to 20 days. Being full-fat, it\u2019s very creamy and milky, and melts easily on top of other foods or in queso fundido<\/em>.<\/p>\n

Cilantro-Pineapple Salsa – Zukali<\/h3>\n

Try this spicy and salty salsa\u2014made with tomatillos, roasted peppers, cilantro, and pineapple\u2014alongside tortilla chips, sliced avocado, and cheese (queso <\/i>fresco <\/i>works best, but experiment). zukali.com<\/a><\/p>\n

Mezcal<\/h3>\n

A lot of good mezcal (a spirit made from fermented varieties of agave) is making its way to the US; I like those by Alip\u00fas, Pierde Almas, and Wahaka. First-timers might start with the Espad\u00edn variety; for smokier, complex flavors, try Madrecuixe. Savor it in small sips, not shots.<\/p>\n","protected":false},"excerpt":{"rendered":"

This cheese plate offers a flavorful introduction to Mexico\u2019s cheesemaking culture<\/p>\n","protected":false},"author":22,"featured_media":11461,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[345],"tags":[],"coauthors":[412,471],"class_list":["post-11459","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"\nCheese Plate: History con Queso - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"This cheese plate offers a flavorful introduction to Mexico\u2019s cheesemaking culture\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-history-con-queso\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese Plate: History con Queso\" \/>\n<meta property=\"og:description\" content=\"This cheese plate offers a flavorful introduction to Mexico\u2019s cheesemaking culture\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-history-con-queso\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-04-09T17:19:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-09T17:38:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/Mexican-cheese-plate-750x368.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carlos Yescas, Liz Clayman\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carlos Yescas, Liz Clayman\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-history-con-queso\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-plate-history-con-queso\/\",\"name\":\"Cheese Plate: History con Queso - 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