Invited review: Artisanal Mexican cheeses

Abstract

The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making.

A fast micromethod for the estimation of nisin activity in a soft cheese

“…The Panela cheese is one of the most popular dairy products commercialised in Mexico, and it is a Hispanic‐style cheese (González‐Córdova et al . ). Panela is a soft, fresh, unripened and curd‐like cheese of Mexican style with high moisture content (50– 63%) and pH around 5.5.…”

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

“…The cheese 'Queso Bola de Ocosingo' is artisanal and representative of the municipality of the same name (Ocosingo) in the Chiapas State, Mexico (González-Córdova et al, 2016). In 2004 the trademark registration for this dairy product was obtained in Mexico.…”

“…It is a matured cream cheese, covered with a double lining of spun curd. The maturation is realized in two stages, the first at room temperature (average 30°C) for 7 days, and the second at a temperature of 5°C for 14 days (González-Córdova et al, 2016). For processing, unpasteurized milk is used, the process is artisanal (handmade) so that the biochemical changes which occur during elaboration and maturation are a result of the action of the particular microorganisms and materials used, influencing the unique sensory characteristics of this product.…”

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

“…Scientific studies on Mexican artisanal cheeses are scarce. More than 40 cheese varieties are practically unknown worldwide and are in danger of disappearing . In fact, many of these cheeses are not well known within Mexico since their production, commercialization and consumption are largely regional .…”

“…More than 40 cheese varieties are practically unknown worldwide and are in danger of disappearing. 5 In fact, many of these cheeses are not well known within Mexico since their production, commercialization and consumption are largely regional. 6 For this reason, many of these cheeses also have a heterogeneous composition due to the lack of standardization in the production process.…”