Let's look back at the history of Mexican cheeses

I'm going to take a step back and give you a brief history lesson of Mexican cheese. 

Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals, such as cattle, sheep, and goats, as well as cheesemaking techniques. Over the colonial period, cheesemaking was modified to suit the mixed European and indigenous tastes of the inhabitants of New, Spain varying by region. 

This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country, although European cheeses are made, as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. Recent efforts have been made to promote sheep milk cheeses. Most cheeses are made with raw (unpasteurized) milk. 

Mexican cheeses were made in the home, on small farms or ranches, and now days by major dairy manufacturers. Between 20-40 different varieties of cheese are made in Mexico, such as Fresco, Cotija, Asadero, Requeson, Menonita, Oaxaca and Panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. 

That is why it is so important to understand the areas of where your customer base was born and raised!