Those Great Mexican Cheeses

David Simmonds I don’t eat a lot of fast food…too much salt and too many wasted calories. But I do like cheese, and when I’m in Mexico I always go the market to pick up a wedge of anything that looks interesting. A slice of good queso with some ripe avocado and tomato, layered on a fresh bolillo chased by a cold beer…man, it beats a quarter-pounder by a kilometer. Anyway, Mexico makes some great cheeses. A reader of this page sent me this link to a story about a cheese festival competition held in Austin, where some Mexican cheese was on display. Check it out here http://cheeseunderground.blogspot.com/2009/08/live-from-acs-mexican-cheeses.html

One thought on “Those Great Mexican Cheeses”

  1. This sounds absolutely wonderful!

    In Oaxaca, one of my favorite treats is the grilled queso fresco on the comal. Mind you, I can’t prepare this without the cheese coming apart, but the expert ladies with the comal can prepare this in a most delicious way.

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