About: Cheeses of Mexico

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About: Cheeses of Mexico Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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 cheese making techniques. Over the colonial period, cheese making was modified to suit the mixed European indigenous tastes of Mexicans, 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. More recently there have been efforts to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk, which has caused some health issues. Cheeses are ma

Attributes	Values
rdfs:label	Cheeses of Mexico
rdfs:comment	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 cheese making techniques. Over the colonial period, cheese making was modified to suit the mixed European indigenous tastes of Mexicans, 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. More recently there have been efforts to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk, which has caused some health issues. Cheeses are ma
sameAs	dbr:Cheeses_of_Mexico
dcterms:subject	Mexican cheeses
dbkwik:cheese/prop...iPageUsesTemplate	dbkwik:resource/lhlXMmm2sxneO7Iv3Ig4CA== dbkwik:resource/5TpnO-1fC12LuIVWfg0ZBg== dbkwik:resource/ms4-Q-9FhSgleJHK4OAZNg== dbkwik:resource/1AQdRr7ffajw95iByqzvqg==
abstract	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 cheese making techniques. Over the colonial period, cheese making was modified to suit the mixed European indigenous tastes of Mexicans, 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. More recently there have been efforts to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk, which has caused some health issues. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. There are somewhere between twenty and forty different varieties of cheese in Mexico, depending on how one classifies. Some, such as Oaxaca and panela, are made all over Mexico, but many are regional cheeses known only in certain sections on the country. Some of the least common are in danger of extinction.

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