Mexico City — Though artisan cheeses account for only one out of every 10 kilograms consumed in Mexico, they hold a special place in the country’s gastronomy and are highly valued in gourmet markets, according to an academic from the National Autonomous University of Mexico (UNAM).
Pedro Flores Moreno, a professor at UNAM’s Faculty of Higher Studies (FES) Aragón, said small producers primarily market varieties such as panela, fresco, de rancho, botanero, Oaxaca, and asadero. These cheeses enjoy a broad consumer base, especially among health-conscious individuals, and offer added value over ultra-processed alternatives due to their texture, color, and flavor.
Flores, who teaches in the Agricultural Development Planning program, noted that large companies and transnational corporations dominate the market with mass-produced cheeses designed to look, melt, and taste like cheese. He described these as reconstituted dairy formulas made from water, a small amount of powdered milk, and chemicals that mimic the real product.
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