Crema, Requeson, Panela, and Artisan Cheese

Cooking In Mexican From A to Z

English - December 01, 2021 17:59 - 44 minutes - 41.1 MB
Food Arts History james beard aaron sanchez cuisine culture food mexican mexico zarela martinez ingredient chef Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed

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On today's episode Aarón and Zarela welcome Carlos Yescas to talk all about Mexican cheese. Carlos is the founder of Lactography and LACTEO Network, and an incredibly knowledgable global cheese advocate. He is also a fellow HRN Host, on the show Cutting the Curd (Apple Podcasts | Stitcher | Spotify | RSS).

Carlos guides us all through the dairy making process, moving from milk to crema to requeson to cuajada to panela and more. At every point in the cheesemaking process his primary concern is quality and he teaches that consumers can make a positive impact by demanding higher quality dairy products. This is a master class on Mexican cheese!

Photo by Vladimir Pudovkin

For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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