Cheese is a product, without dairy exception, delicious, versatile and rich in nutrients of high biological value. It is an accessible source of protein, whose commercialization in Mexico is growing faster than in other countries of the world.

However, per capita consumption remains low, and the country’s dairy organizations and state governments invest in promotional campaigns and offer incentives for production.

The demand for products from the fast food and take away industry, where cheese is a key ingredient, drives its consumption. And paradoxically, there is a whole trend among consumers who are increasingly aware of the nutritional quality of the foods they choose, and this also stimulates the expansion of the Mexican domestic cheese market, whose contributions are unparalleled.

Industrial dairies are responsible for about 25% of all cheese produced in Mexico, and the remaining 75% is artisanal, made in small plants.

Among the cheeses, the most produced is fresh cheese, followed by heavy cream, Chihuahua, yellow and Panela. The states of Jalisco, Chihuahua, Querétaro, San Luis Potosí, Michoacán, Durango, Coahuila, Guanajuato and Chiapas supply most of the production.

In 2021, production in Mexico was estimated at 448,000 metric tons and was expected to reach 452,000 metric tons in 2022.

There is a strong associative trend among the country’s dairy producers, especially those running larger industrialized operations, who are looking to vertically integrate, merge or join cooperatives.

Some of the most famous cheeses produced in Mexico are De Hebra, or Quesillo, from the region of Rayos Etla in Oaxaca, highly coveted and imitated in different parts of the region, used in the typical quesadillas.

Queso Añejo, originally made from goat’s milk, but also from cow’s milk because it is more accessible; it is fresh, skimmed and contains paprika, which gives it color and flavor. It is cured for approximately one year and is a typical cheese from Zacatecas.

Panela is a low-fat cheese made from pasteurized cow’s milk. It is fresh, contains 60% water, and is a short process: it can be made in 5 hours.

Queso Fresco, unlike panela, which does not contain salt, is made with pasteurized cow’s milk and cream.

Chihuahua or ranchero cheese, originally from Chihuahua and of Mennonite influence, is made from pasteurized cow’s milk and is semi-hard. It is mature, yellow and creamy.

Cotija is a heavy cheese, whose piece can be up to 18 kilos after its maturation. It is one of the most recognized cheeses in the cheese industry due to its history and elaboration. It originated in Cotija de la Paz, Michoacán, but it is actually from the Sierra de Jalmich, a territory shared between Jalisco and Michoacán, so it is also made in Jalisco.

Since 2000, the National Cotija Cheese Fair has been held and in 2006 it won the World Quality Cheese Championship in Italy. Hard paste, it is produced with milk, salt and rennet.

In addition to this very short list are white cheese, cottage cheese de Oro, Cincho and the artisan cheeses made in Atlixco, Puebla.

Cheese consumption in Mexico stood at 569,000 metric tons in 2022, but could decrease as a result of the increase in the cost of production inputs, and the consequent increase in the final price, affecting the purchasing power of Mexican families, especially the poorest.

In 2022, 130,000 metric tons were imported to cover the needs of the Mexican domestic market.

The United States continues to be Mexico’s main supplier, with 79% of the purchases made in 2021. The Netherlands sold 5.6% and the rest of the cheese was contributed by Uruguay, Germany, Chile, New Zealand and other European Union countries.

Dairy products such as cheeses and yogurts, and industrialized milks are those that reach urban and peri-urban areas. In contrast to rural areas, dairy consumption is limited mainly to raw milk and handmade products.

The largest distributors and marketers in Mexico are Chilchota and Sigma, which together account for 50% of the market.

Lala, Alpura and La Esmeralda also contribute approximately 18% of distribution and marketing.

Mexicans prefer fresh, mild-flavored, and affordable cheeses. While the market for imported or premium cheeses is more limited, due to their more intense flavor and, above all, their higher price, which targets consumers with greater purchasing power.

It is indisputable that one of the milestones in the creation of food has been the one that gave birth to cheese. Strong, soft, smooth, unctuous, creamy, soft, hard, or melted, all are imbued with tasty and captivating sensory experiences.

Eating dairy is good for you, and eating cheese makes you happy.

With information from “Some aspects of the cheese industry in Mexico”, published in Entorno Ganadero