From Mexico to the world: at least sixty different types of artisanal Mexican cheeses

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-04-23 DOI:10.1016/j.ijgfs.2025.101189

Ricardo Reyes-Díaz , José I. Méndez-Romero , Aline Reyes-Díaz , Paúl F. Cuevas-González , Lilia M. Beltrán-Barrientos , Lourdes Santiago-López , Belinda Vallejo-Córdoba , Adrián Hernández-Mendoza , Hugo S. Garcia , Aarón F. González-Córdova

{"title":"From Mexico to the world: at least sixty different types of artisanal Mexican cheeses","authors":"Ricardo Reyes-Díaz , José I. Méndez-Romero , Aline Reyes-Díaz , Paúl F. Cuevas-González , Lilia M. Beltrán-Barrientos , Lourdes Santiago-López , Belinda Vallejo-Córdoba , Adrián Hernández-Mendoza , Hugo S. Garcia , Aarón F. González-Córdova","doi":"10.1016/j.ijgfs.2025.101189","DOIUrl":null,"url":null,"abstract":"<div><div>Genuine Mexican cheeses are valued for their uniqueness and typicity, making them essential in Mexican gastronomy. Varieties like Oaxaca, Cotija, and Chihuahua cheeses are widely recognized, while others hold significant social and economic importance in their regions since they present unique sensory attributes, curious shapes, unordinary processes, and ways of consumption that must be revalorized. This review is an update of the Invited review: Artisanal Mexican cheeses (<span><span>https://doi.org/10.3168/jds.2015-10103</span><svg><path></path></svg></span>) where we expose the current Mexican cheese dairy situation including an actualization of a compendium where 60 varieties have been recorded; besides this, their safety, value, and quality were addressed. Finally, a full and detailed description is given for ten selected cheeses, which are still not well-known, distinguishing the characteristics that make them special. This work contributes to the big challenge of rescuing the genuine artisanal Mexican cheeses, also representing new opportunities of scientific interest in finding novel LAB strains with health benefits and technological applications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"40 ","pages":"Article 101189"},"PeriodicalIF":3.2000,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25000903","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Genuine Mexican cheeses are valued for their uniqueness and typicity, making them essential in Mexican gastronomy. Varieties like Oaxaca, Cotija, and Chihuahua cheeses are widely recognized, while others hold significant social and economic importance in their regions since they present unique sensory attributes, curious shapes, unordinary processes, and ways of consumption that must be revalorized. This review is an update of the Invited review: Artisanal Mexican cheeses (https://doi.org/10.3168/jds.2015-10103) where we expose the current Mexican cheese dairy situation including an actualization of a compendium where 60 varieties have been recorded; besides this, their safety, value, and quality were addressed. Finally, a full and detailed description is given for ten selected cheeses, which are still not well-known, distinguishing the characteristics that make them special. This work contributes to the big challenge of rescuing the genuine artisanal Mexican cheeses, also representing new opportunities of scientific interest in finding novel LAB strains with health benefits and technological applications.

Abstract Image

查看原文本刊更多论文

从墨西哥到世界：至少60种不同类型的手工墨西哥奶酪

正宗的墨西哥奶酪因其独特性和典型性而受到重视，使其成为墨西哥美食的必需品。瓦哈卡、科提哈和奇瓦瓦奶酪等品种得到了广泛认可，而其他品种在其所在地区具有重要的社会和经济意义，因为它们具有独特的感官属性、奇特的形状、不寻常的工艺和必须重新估价的消费方式。本综述是特邀综述的更新：手工墨西哥奶酪（https://doi.org/10.3168/jds.2015-10103），其中我们揭露了当前墨西哥奶酪乳制品的情况，包括实现了60个品种的概要记录；除此之外，还讨论了它们的安全性、价值和质量。最后，对十种尚不为人所知的奶酪进行了全面而详细的描述，并区分了使它们与众不同的特征。这项工作有助于拯救真正的手工墨西哥奶酪的巨大挑战，也代表了寻找具有健康益处和技术应用的新型乳酸菌菌株的科学兴趣的新机会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.