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    Home » Understand the basics of Latin American cheese

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    Dairy Foods & BeveragesDairy Foods ColumnistsCheese

    Understand the basics of Latin American cheese

    The Latin American cheese market is growing. It’s important for cheesemakers to know the three distinct styles: fresh, melting and grating of these unique cheeses.

    October 6, 2016
    John A. Lucey
    KEYWORDS cheese news / cheese processors / ethnic cheeses / Latin American cheese
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    Latin American cheese production in the United States has seen substantial growth over the last decade. Driven by the increase in the Hispanic population in the United States, which is now over 55 million, as well as increased consumer interest in specialty cheese, production has increased from around 167 million pounds 10 years ago to around 254 million pounds in 2015.

    Sometimes called Hispanic cheeses, “Latin American” is probably the more proper term to use when referring to cheeses developed in Mexico, South America and the Caribbean (which has less of a Spanish influence). Of these varieties there are three distinct styles including fresh, melting and grating.

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