Sensory Profiles of Pan‐American Fresh, Soft and Other Cheese Varieties

Abstract

Pan-American cheeses are produced both industrially and by artisanal cheesemakers following traditional cheesemaking methods in each region. Those produced by artisans are typically characterised by their own small-scale production using milk from the property itself. Nowadays, these cheeses are being recognised worldwide for their unique sensory characteristics. Some Pan-American-style cheeses reflect their European origins, including Cottage, Quark, Manchego and Mozzarella. On the other hand, some Pan-American cheeses have descriptive names such as Queso Fresco (fresh cheese) and Queso Blanco (white cheese). Others refer to the region where they were produced, such as Queso Chihuahua (northern Mexican state), Oaxaca (southern Mexican state), Cotija (a town in the Mexican state of Michoacan) and Minas Frescal (south-eastern state of Brazil). Therefore, this chapter focuses on the most popular and common cheeses in South America. The sensory profiles of Cottage cheese, Cotija cheese, Quark cheese, Manchego cheese, Queso Blanco, Queso Fresco, Mozzarella cheese, Oaxaca cheese, Queso Chihuahua, Minas Frescal cheese, Ultrafiltered Fresh cheese and Coalho cheese are also discussed.