Overview

This book offers the opportunity to get to know the most important Mexican cheeses. It includes the popular panela cheese as well as regional creations like the Ocosingo ball cheese. In this book, readers will learn what makes each cheese unique: from technical information to histories and fascinating blends. Accompanied by photographs and original recipes, readers will discover the flavor and qualities that make each of these cheeses special. Este libro ofrece la oportunidad de conocer los quesos mexicanos m�s importantes consumidos en el pa�s. Desde el popular queso panela, hasta creaciones regionales y �nicas como el queso de bola de Ocosingo. En esta obra encontrar� las caracter�sticas que los hacen �nicos: informaci�n t�cnica, historia y descripci�n, variedades, caracter�sticas regionales, empleo y maridajes. Cada queso est� ilustrado con antojables fotograf�as y originales recetas con las que podr� descubrir el sabor y las cualidades de cada uno. Incluye mapas de ubicaci�n geogr�fica de sus lugares de producci�n, adem�s de un �til glosario.

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9786072107380

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"Carlos Yescas is an international cheese judge. He acted as the Supreme Judge for the World Cheese Awards in 2009 and is part of the of the prestigious Guide Internationale des Fromagers with the ranking ""Garde et Jury."" He is the founder of the Mexican Institute of Cheese and the proprietor of Lactography, a business dedicated to the promotion of artisanal cheeses."

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