Abstract
Hispanic cheeses or, more correctly, Latin American-style cheeses refer to cheeses made in the countries of Latin America and the Caribbean where Spanish or Portuguese are the dominant languages. This chapter covers the history of cheese in Latin America, gives an overview of the commonalities between the cheeses made in different countries of the region, discusses some of the nuances of manufacturing these cheeses and the issues that affect the quality and sensory properties of said cheeses, and, finally, describes the organoleptic and compositional characteristics of a selection of cheeses that either trace their origin to Mexico (due to their significance in the United States market) or are the most representative cheese varieties from Latin American countries that presented the largest cheese production, or largest increase in cheese production, during the years of 2010 and 2019.
Graphical Abstract
Photo from the authors’ personal collection
The authors of this revised chapter acknowledge the original authors, Jonathan Hnosko, Stephanie Clark, and Diane Van Hekken.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
ANMAT. (2018). Codigo alimentario Argentino – Agencia Nacional de Medicamentos, Alimentos y Tecnologia Medica. Accessed 15 Mar 2022. https://www.argentina.gob.ar/anmat/codigoalimentario
Brazil, Ministério da Agricultura, P. e A. (1997). Portaria MAPA n° 358, de 04 de setembro de 1997 – Regulamento técnico para fixação de identidade e qualidade de Queijo Prato. Accessed 25 Feb 2022. https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=08/09/1997&jornal=1&pagina=42&totalArquivos=160
Brazil, Ministério da Agricultura, P. e A. (2004). Instrução Normativa n° 04, de 01 de março de 2004 – Regulamento técnico para fixação de identidade e qualidade do Queijo Minas Frescal. Accessed 25 Feb 2022. https://pesquisa.in.gov.br/imprensa/jsp/visualiza/index.jsp?data=05/03/2004&jornal=1&pagina=5&totalArquivos=120
Brazil, Ministério da Agricultura, P. e A. (2020). Instrução Normativa SDA n° 66, de 21 julho de 2020 – Regulamento técnico que fixa a identidade e os requisitos de qualidade que deve apresentar o queijo Minas Padrão. Accessed 28 Feb 2022. https://www.in.gov.br/en/web/dou/-/instrucao-normativa-n-66-de-21-de-julho-de-2020-268265894
CFR (Code of Federal Regulations). (2022). 7CFR58.439: Cheese from unpasteurized milk. Accessed 6 Oct 2022. https://www.ecfr.gov/current/title-7/subtitle-B/chapter-I/subchapter-C/part-58/subpart-B/#58.439
Chile-INN. (1999a). Norma Chilena Oficial 2090 – Productos Lacteos – Queso Chanco – Requisitos. Santiago, Chile.
Chile-INN. (1999b). Norma Chilena Oficial 2478 – Productos Lacteos – Queso Gauca – Requisitos. Santiago, Chile.
Clark, S., Hillers, V., & Austin, J. (2004). Improving the safety of Queso Fresco through intervention. Food Protection Trends, 24, 419–422.
FAO. (2022). Food and Agriculture Organization corporate statistical database. Accessed 4 Apr 2022. http://www.fao.org/faostat/en/
FDA. (2002). FDA and FSIS issue health advisory about Listeria. Source: FDA News. Accessed 6 Oct 2022. https://web.archive.org/web/20070808035829/http://www.fda.gov/bbs/topics/NEWS/2002/NEW00836.html
FDA. (2003). Quantitative assessment of relative risk to public health from foodborne Listeria monocytogenes among selected categories of ready-to-eat foods. Source: CFSAN risk & safety assessments. Accessed 6 Oct 2022. https://www.fda.gov/food/cfsan-risk-safety-assessments/quantitative-assessment-relative-risk-public-health-foodborne-listeria-monocytogenes-among-selected
FDA. (2018). The dangers of raw milk. Source: Food facts. Accessed 1 Oct 2022. https://www.fda.gov/food/buy-store-serve-safe-food/dangers-raw-milk-unpasteurized-milk-can-pose-serious-health-risk
González de Nájera, A. (1889). Desengaño y reparo de la guerra del Reino de Chile. Imprenta Ercilla.
González-Córdova, A. F., Yescas, C., Ortiz-Estrada, Á. M., De la Rosa-Alcaraz, M. d. l. Á., Hernández-Mendoza, A., & Vallejo-Cordoba, B. (2016). Invited review: Artisanal Mexican cheeses. Journal of Dairy Science, 99, 3250–3262. https://doi.org/10.3168/jds.2015-10103
Groves, D. (2016). 20 years of hispanic cheese production growth (Cheese report 2).
Guzman, V., & Ilabaca, C. (2007). Utilización de leche de vaca, cabra y oveja en la pequeña empresa. Fundacion para la Innovacion Agraria.
Jimenez-Maroto, L. A., Lopez-Hernandez, A., Borneman, D. L., & Rankin, S. A. (2016). A comparison of fresh, pasta filata, and aged Hispanic cheeses using sensory, chemical, functional, and microbiological assessments. Journal of Dairy Science, 99, 2680–2693. https://doi.org/10.3168/jds.2015-10112
Linnan, M. J., Mascola, L., Lou, X. D., Goulet, V., May, S., Salminen, C., Hird, D. W., Yonekura, M. L., Hayes, P., Weaver, R., Audurier, A., Plikaytis, B. D., Fannin, S. L., Kleks, A., & Broome, C. V. (1988). Epidemic listeriosis associated with Mexican-style cheese. New England Journal of Medicine, 319, 823–828. https://doi.org/10.1056/NEJM198809293191303
López-Díaz, J. A., & Martínez-Ruiz, N. d. R. (2018). Sensorial and physicochemical profile of Chihuahua Cheese considering consumer preferences. Agrociencia, 52, 361–378.
Martínez-Ruiz, N. R., & López-Díaz, J. A. (2008). Optimización de la extracción y estandarización de un cuajo vegetal para la elaboración de Queso Asadero. Cienc. en la Front., 6, 173–176.
Morin, D. E., Rowan, L. L., Hurley, W. L., & Braselton, W. E. (1995). Composition of milk from llamas in the United States. Journal of Dairy Science, 78, 1713–1720. https://doi.org/10.3168/jds.S0022-0302(95)76796-0
NASS. (2022). Quick Stats: National Hispanic cheese production 1996 to 2021. Accessed 18 Sept 2022. https://quickstats.nass.usda.gov/results/84593F2B-177B-38F6-91F5-FC21E7E39203
ODEPA-Chile. (2022). Boletin de la leche: Avance de recepción y producción de la industria lactea. Accessed 15 Mar 2022. https://bibliotecadigital.odepa.gob.cl/bitstream/handle/20.500.12650/71446/Leche_Diciembre2021.pdf
Oliveira, M. N., & Brito, C. (2006). Brined cheeses and analogues from Latin American origin. In A. Tamine (Ed.), Brined cheeses (pp. 211–248). Blackwell Publishing.
Osegueda, R. (2022). ¿Quién inventó el Queso Oaxaca y cuál es su verdadero nombre?, Source: México Desconocido. Accessed 30 Sept 2022. https://www.mexicodesconocido.com.mx/quien-invento-el-queso-oaxaca-y-cual-es-su-verdadero-nombre.html
Path, J. (1991). Hispanic cheeses: a promising new market for the specialty cheesemaker. UW Dairy Pipeline, 3, 1–4.
Path, J. (2008). Hispanic cheese reference guide. Dairy Management, Inc..
Ramírez-López, C., & Vélez-Ruiz, J. F. (2012). Quesos frescos: propiedades, métodos de determinación y factores que afectan su calidad. Temas Sel. Ing. Aliment., 6, 131–148.
Riek, A., Gerken, M., & Moors, E. (2007). Measurement of milk intake in suckling llamas (Lama glama) using deuterium oxide dilution. Journal of Dairy Science, 90, 867–875. https://doi.org/10.3168/jds.S0022-0302(07)71570-9
The World Bank. (2020). Rural environment and land use. Source: World Development Indicators. Accessed 7 July 2022. http://wdi.worldbank.org/table/3.1
The World Bank. (2022). Population total – Latin America & Caribbean. Source: World Bank Open Data. Accessed 4 Oct 2022. https://data.worldbank.org/indicator/SP.POP.TOTL?locations=ZJ
Tibary, A., Johnson, L. W., Pearson, L. K., & Rodriguez, J. S. (2014). Lactation and neonatal care. In C. Cebra, D. E. Anderson, A. Tibary, R. J. Van Saun, & L. W. Johson (Eds.), Llama and alpaca care: Medicine, surgery, reproduction, nutrition, and herd health (1st ed., pp. 286–297). Elsevier.
Tienda, M., & Mitchell, F. (2006). Multiple origins, uncertain destinies: Hispanics and the American future. The National Academies Press.
Torres Saldamando, E., Patrón, P., & Boloña, N. (1888). Libro Primero de Cabildos de Lima. Parte Tercera: Documentos. Imprimerie Paul Dupont, Paris.
Tunick, M. H., & Van Hekken, D. L. (2010). Rheology and texture of commercial queso fresco cheeses made from raw and pasteurized milk. Journal of Food Quality, 33, 204–215. https://doi.org/10.1111/j.1745-4557.2010.00331.x
US Census Bureau. (2021). American community survey. 1-year estimates detailed tables of Hispanic or Latino origin in 2021. Accessed 8 Feb 2022. https://data.census.gov/cedsci/table?q=hispanicorigin&y=2021&tid=ACSDT1Y2021.B03001&moe=false
USDA. (2020). Dairy and products: Brazil. Accessed 30 Mar 2022. https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=DairyandProductsAnnual_Brasilia_Brazil_10-15-2020
USDA. (2022). Venezuelan dairy industry: Trends and outlook for 2022. Accessed 5 June 2022. https://apps.fas.usda.gov/newgainapi/api/Report/DownloadReportByFileName?fileName=VenezuelanDairyIndustryTrendsandOutlookfor2022_Caracas_Venezuela_VE2022–0014.pdf
Van Hekken, D. L., & Farkye, N. Y. (2003). Hispanic cheeses: The Quest for Queso. Food Technology, 57, 32–38.
Villegas de Gante, A. (2004). Tecnología Quesera (1st ed.) (A. Villegas de Gante, Ed.). Editorial Trillas.
Vyhmeister, S., Geldsetzer-Mendoza, C., Medel-Marabolí, M., Fellenberg, A., Vargas-Bello-Pérez, E., & Ibáñez, R. A. (2019). Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition. LWT, 112, 108226. https://doi.org/10.1016/j.lwt.2019.05.124
Wolf, V., Palma, S., Bergamini, C., & Perotti, M.C. (2021). Caracterizacion de quesos tipicos argentinos. In J. Reinheimer (Ed.), Avances y Tendencias En La Industria Lactea – La Contribucion Argentina Desde El INLAIN (pp. 91–105).
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2023 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Jiménez-Maroto, L.A., Ibáñez, R.A. (2023). Latin American-Style Cheeses. In: Clark, S., Drake, M., Kaylegian, K. (eds) The Sensory Evaluation of Dairy Products. Springer, Cham. https://doi.org/10.1007/978-3-031-30019-6_16
Download citation
DOI: https://doi.org/10.1007/978-3-031-30019-6_16
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-30018-9
Online ISBN: 978-3-031-30019-6
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)