Some Interesting Cultures for Milk
I’m posting this because I was clearing out my files and throwing away much that I had collected during my cheese-making phase. That is now over, partly because I’ve learned what I wanted to know about cheese-making, partly because it’s becoming increasingly possible to buy reasonably good-quality hard cheeses, a staple for a northern European like me, here in Mexico.
One thing I ran across was the folder for this small company, G.E.M:, that offers a variety of milk cultures particularly for different kinds of Scandinavian cultured milks. They also have some Asian cultures for soy. I enjoyed their products and learned a lot using them several years ago.
The company has now moved and I can’t guarantee that the new owners give the same service. But if you enjoy experimenting this is a useful resource.
Rachel,
Interesting that you mention the lack of hard cheeses in Mexico because I have wondered quite a bit about this. In a way, this subject reminds me a lot about the chorizo debate.
I worked as a cheesemonger for almost a year during which I fell in love with Spanish cheeses in particular. Their cheese making tradition unquestionably impressive and they churn out some of my absolute favorite cheeses.
Why was this tradition (extensively) not brought to Mexico?
In Mexico we have:
> Queso Fresco
> Queso Cotija
> Queso Anejo
> Queso Chihuahua (Mennonita)
> Panela
> Adobera
> Manchego
> Queso Oaxaca (Quesillo)
> Chiapas buttercream centered Bola cheese
> likely some more [help?]
But where are the sheep and goat milk hard cheeses the Spanish are famous for?
Is it because much of the Spanish who immigrated to Mexico were from the southern Spanish Provinces such as Andulucia, Extremadura where cheese making is not as important as northern Navarre, Galicia etc?
Why is Mexican Manchego – cow milk based? Sheep are in Mexico – Barbacoa de borrego estilo Hidalgo anyone?
Sin embargo, the cheeses of Mexico where an epiphany for me on a trip a week ago to GDL. Like light and day compared to the ‘mexican’ versions that I now consider a sin available here in the US. I left some clothes in Jalisco for the space to smuggle Chihuahua, Quesillo, adobera, and panela back. :^)
Best,
Alex
Alex, Very interesting set of issues surrounding Mexican cheeses. Can I come back to this in a week or so? It’s something I would really like to follow up. Right now I have several other threads going that I need to up date or bring to conclusion.
Came across a new cheese yesterday in the Mercado Hidalgo called “Queso Seco de Guerrero” or “Sicho” it has a red basket exterior remeniscent of Manchego.
Failed to mention Real de Castillo Cheese as well from Baja.
The Mercado Hidalgo here in Guanajuato? We should get together.
Ay, no in Tijuana – I forgot to write that! Though I will defenitely let you know of my upcoming bajio trips. I think Sinaloa is next!
Let me know if you are ever out in the TJ/Ensenada/San Diego area.
Also in the valle de guadalupe I sampled excuisite green colored queso fresco from fresh chiles and a red from secos.