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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. More recently, efforts have been made to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk. Cheeses are made in the home, on small farms or ranches, and by major dairy product firms. Between 20 and 40 different varieties of cheese are made in Mexico, depending on how one classifies them. 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. ==History== Prior to the arrival of the Europeans, the Mesoamerican diet did not include dairy products, so cheese-making was unknown. The Spanish conquistadors brought cows, goats, and sheep to the New World, permanently changing dietary habits. The Spanish also brought techniques to make cheeses from their homeland, such as ''manchego''. Over time, the blending of European and indigenous peoples and traditions included the modification of cheeses to suit ''mestizo'' tastes. This adaptation varied from region to region, which has led to the variety of cheeses produced in Mexico today. While cheesemaking has always been a widespread, mostly home-based, activity since colonial times, the earliest regions to become known for their cheese are the Altos de Jalisco and the Comarca Lagunera area in Coahuila and Durango. Both are still major producers of cheese and other dairy products.〔〔 Today, major cheese-producing areas also include Chihuahua, Oaxaca, Querétaro, Aguascalientes, Jalisco, Guanajuato, San Luis Potosi, Michoacán, Puebla, Tlaxcala, Toluca and Chiapas.〔 Despite centuries of cheesemaking experience, Mexico lags behind Europe in both quantity and variety. Most cheeses made in the country are made by small concerns and farms which sell their products locally. While some cheeses, such as Chihuahua and ''panela'', have become mass-produced and are made with pasteurized milk, the majority are still made locally with raw milk.〔 Mexican cheeses are not yet standardized either by type, process or quality.〔 Mexican and Mexican-style cheeses have become more common on grocery shelves in the United States. Until recently, only the fairly common cheeses were available, mostly in Mexican restaurants, such as Cotija, sprinkled on top of certain dishes, and Oaxaca cheese, melted on tortillas. Now, companies in the US are recreating many of the fresh and aged cheeses from Mexico, with some even attempting the production of lesser-known varieties. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cheeses of Mexico」の詳細全文を読む スポンサード リンク
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