The Unfair Battle in Mexico's Cheese Market

The artisanal cheese market in Mexico is under threat, facing challenges from rising prices and unfair competition that is taking a toll on regional artisans. The primary concern is the influx of lower-priced products manufactured with powdered milk, considered inferior by many in the industry.

Mauricio Gabriel Hernández, owner of "Gabriel" cheese shop in the Jáuregui market, calls attention to the market being flooded with low-quality products. Hernández notes that while cheese made with pure milk averages between 120 and 140 pesos per kilogram, powdered milk versions are sold for just 80 to 100 pesos, creating an unfair playing field.

According to Hernández, these artisanal cheeses are distinct due to their taste and texture, highlighting their soft, creamy consistency and unique flavor. Meanwhile, cheeses made with powdered milk tend to have a plasticky taste and a harder consistency.

Artisans and sellers stress the importance for consumers to be discerning about their cheese purchases, especially when confronted with products under 100 pesos, as this often signifies the use of powdered milk.

Ricardo Báez Lugo, a cheese vendor from the Galeana market, underscores the difficulty faced by long-standing cheese businesses in competing with these lower-quality alternatives. He states that while these products can be marketed at a lower cost, they lack the premium quality of traditional cheeses.

Carmela Torres Hernández from "La Esperanza" cheeses observes that while she offers a range of cheeses from premium to economical, the decision ultimately lies with the consumer.

As the demand for affordable cheese options continues to rise, traditional artisans hope that consumers will continue to favor the rich flavors and quality of genuine Mexican cheese.