Artisanal Cheese Production in Fresnillo: A Tradition Defying Time
Source: dairynews.today
Fresnillo, known for its silver production, is also noted for its traditional artisanal cheese making, where inherited methods and modern technology combine to produce high-quality goods.
Fresnillo, a city primarily recognized for its silver production, is gaining attention for its traditional artisanal cheese industry.
This region, specifically places such as El Mezquite and nearby communities like Pocitos and San Miguel, serves as the hub for this industry, where producers such as Reynaldo González Bañuelos honor family traditions in cheese making.
Despite the introduction of modernization with stainless steel mills and presses that ensure better hygiene and sanitary control, the artisanal touch remains integral.
Manual molding and the use of fresh milk from local basins continue to characterize the production process. The demand for ranchero and aged cheeses is particularly high, with an impressive 60% of production being exported to the United States.
Even as the artisanal cheese production in Fresnillo evolves, its identity remains intact.
According to Reynaldo González, traditional cheese formulas derive from other Mexican towns like Valparaíso and Monte Escobedo, yet each producer adds their unique touch to the flavor and texture.
The market for fresh and aged cheese, especially during Lent, is expanding, supported by a competitive pricing of $230 per kilo, positioning Fresnillo as a significant contributor to Mexico's artisanal cheese sector.
This region, specifically places such as El Mezquite and nearby communities like Pocitos and San Miguel, serves as the hub for this industry, where producers such as Reynaldo González Bañuelos honor family traditions in cheese making.
Despite the introduction of modernization with stainless steel mills and presses that ensure better hygiene and sanitary control, the artisanal touch remains integral.
Manual molding and the use of fresh milk from local basins continue to characterize the production process. The demand for ranchero and aged cheeses is particularly high, with an impressive 60% of production being exported to the United States.
Even as the artisanal cheese production in Fresnillo evolves, its identity remains intact.
According to Reynaldo González, traditional cheese formulas derive from other Mexican towns like Valparaíso and Monte Escobedo, yet each producer adds their unique touch to the flavor and texture.
The market for fresh and aged cheese, especially during Lent, is expanding, supported by a competitive pricing of $230 per kilo, positioning Fresnillo as a significant contributor to Mexico's artisanal cheese sector.
