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.