Crema, Requeson, Panela, and Artisan Cheese

Cooking In Mexican From A to Z

المحتوى المقدم من Heritage Radio Network. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Heritage Radio Network أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.

3y ago 44:50

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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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Cooking in Mexican from A to Z is produced by HotDish Productions and powered by Simplecast.

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