Cheeses of Mexico Jesse Russel

High Quality Content by WIKIPEDIA articles! 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. Данное издание представляет собой компиляцию сведений, находящихся в свободном доступе в среде Интернет в целом, и в информационном сетевом ресурсе "Википедия" в частности. Собранная по частотным запросам указанной тематики, данная компиляция построена по принципу подбора близких информационных ссылок, не имеет самостоятельного сюжета, не содержит никаких аналитических материалов, выводов, оценок морального, этического, политического, религиозного и мировоззренческого характера в отношении главной тематики, представляя собой исключительно фактологический материал. Это и многое другое вы найдете в книге Cheeses of Mexico (Jesse Russel)