Queso, the delicious melted cheese dip that is a staple of Mexican cuisine, is a beloved item on nachos, tacos, and other Tex-Mex favorites. But many people wonder – is queso made in Mexico pasteurized like most cheeses in the US?
The short answer is that traditional, authentic queso made in Mexico is usually not pasteurized. The process of pasteurization involves heating milk to high temperatures to kill potentially harmful bacteria. This extends the shelf life of cheeses but can alter the flavor. Most small-scale queso producers in Mexico do not pasteurize their milk in order to preserve the fresh, bright taste of the cheese.
However, regulations differ between Mexico and the US. Pasteurization is mandatory for cheeses sold commercially in the US, whileMexican queso meant for local consumption does not have to be pasteurized. So queso made in the US will always be pasteurized, while queso in Mexico varies depending on the producer.
What is Queso?
Queso (literally “cheese” in Spanish) refers to a creamy, melted cheese dip or sauce in Tex-Mex and Mexican cuisines. It is made from various Mexican melting cheeses like asadero, Chihuahua, queso blanco, and Monterey Jack. Traditionally, queso is made by combining grated cheese with milk or cream and heating it until smooth and silky. Common add-ins are jalapeños, poblanos, onions, tomatoes, cilantro, and spices.
Queso has a smooth, rich consistency and comes in white or yellow-orange hues. Its flavor is cheesy, tangy, and salty, with nice spice if peppers are included. The dip is a popular topping for dishes like tacos, chili, nachos, fajitas, and grilled meats. It also shines as a standalone snack when scooped up with tortilla chips. Queso fundido is a cheesier version made with Oaxaca and other melting cheeses.
Pasteurization: What Is It?
Pasteurization is a process of heating liquids like milk and juice to specific temperatures for set periods of time in order to kill harmful bacteria like E. coli, salmonella, and listeria that can cause foodborne illnesses. It was named after scientist Louis Pasteur, who discovered that spoilage organisms could be inactivated at relatively low temperatures of 120-140°F.
There are three main pasteurization methods used on dairy products today:
High Temperature Short Time (HTST)
– Milk is heated to 161°F for 15-20 seconds
– Used for most fluid milk, cream, eggnog, yogurt, etc.
Ultra-Pasteurization (UP)
– Milk is heated to 280°F for 2 seconds
– Used for shelf-stable milks and creams, juices, and other products
Vat Pasteurization
– Milk is heated to 145°F and held for 30 minutes
– Used for sour cream, cottage cheese, some cheeses
The high heat destroys pathogens through protein denaturation and enzyme inactivation. Pasteurization extends the shelf life of dairy products by slowing spoilage. It creates a safe product that doesn’t require refrigeration until opened.
However, some food advocates argue that nutritional quality may be diminished through pasteurization. Heat can damage certain vitamins like vitamin C and enzymes like lactase. Ultra-pasteurization uses the highest heat and has the biggest impact. The trade-off is enhanced food safety.
Is Queso in Mexico Pasteurized?
Authentic queso made in Mexico is most often NOT pasteurized. Small, traditional producers use raw milk and fresh, local cheeses to make their queso. Raw milk is not heated above 115°F, keeping all its natural vitamins, enzymes, good bacteria, and flavors intact.
Raw milk queso has a richer flavor and creamier mouthfeel. Local Mexican cheeses like queso fresco, Oaxaca, and cotija provide tang and complexity. By not pasteurizing, queserias maintain the bright, fresh taste that is characteristic of Mexican-style queso. This queso is consumed quickly, so shelf life is not a big concern.
Of course, some larger producers do pasteurize their milk and cheeses to control bacterial growth in queso with wider distribution. They use commercial cheese blends that are made from pasteurized dairy. But small batch, homemade queso in Mexico remains in a raw, unpasteurized state.
US Regulations on Pasteurized Cheese
In the US, pasteurization is mandatory for all commercial cheesemakers. The FDA Food Code states that unaged soft cheeses like queso must be made from pasteurized milk. Raw milk is only legal in some states, and interstate sale is prohibited. This means:
- All queso dips sold in grocery stores must be pasteurized, even Mexican-style queso.
- Restaurant queso is also pasteurized unless the chef makes it from raw ingredients in a state where raw milk sales are allowed.
- Queso made in the US, whether homemade or commercial, must be pasteurized to meet FDA standards.
So while authentic queso from Mexico may be raw, US health codes require pasteurization for safety. The FDA mandates this heat treatment to ensure queso is free of dangerous pathogens that can multiply in creamy, unaged cheeses.
US Pasteurization Requirements for Cheese
Here are the specific pasteurization requirements for soft cheeses in the US from the FDA Food Code:
- Soft cheeses such as queso fresco, queso blanco, panela, asadero, and queso dip must use pasteurized milk if they will be held for over 24 hours before sale.
- Soft non-aged cheeses must be made with pasteurized milk if they will be held for over 24 hours before sale.
- All commercial cheesemakers must use pasteurized milk. Raw milk cheese aging over 60 days is allowed in some states.
So in the US, all queso meant for commercial sale or sitting at a restaurant/retail location for over a day before consumption must be made from pasteurized dairy. The only exception is limited raw milk consumption at the site of production on farms where raw milk is legally sold.
Pasteurized vs Raw Milk Queso: Differences
What causes pasteurized and raw milk quesos to differ? Here’s a comparison:
Flavor
Raw milk queso has a richer, more nuanced cheese flavor. Milk proteins and fat are left intact, providing more cheesy taste. Pasteurization denatures some proteins, altering flavor. Raw queso also gains complexity from enzymes and bacteria influencing taste.
Texture
No pasteurization means the quality of fat and proteins in raw queso are higher. This leads to a smoother, creamier mouthfeel. Pasteurized queso can have a thinner texture from damaged milk components.
Appearance
Raw queso is brilliant white in color with a luminous sheen. Pasteurized queso is slightly more yellow or orange. The darker hue comes from heat-induced oxidation of the milk fats.
Shelf Life
Pasteurization gives queso a longer shelf life of weeks to months when refrigerated. Raw queso has a shorter life of just 1-2 weeks. Lack of pasteurization means it can spoil more quickly from microbial growth.
Food Safety
Pasteurized queso has virtually no risk of transmitting foodborne illness. Raw queso carries a small risk of bacterial or pathogen contamination since it’s unheated. Young children, pregnant women, the elderly, and those with weak immune systems are most vulnerable. For the general population, raw dairy is likely low risk if the product is high quality.
So in summary, raw milk queso is considered to have a fresher, brighter taste, creamier texture, and whiter appearance. But pasteurized queso lasts longer in storage and carries less potential for food safety issues.
Mexican Cheeses Used in Queso
Authentic queso from Mexico uses primarily fresh, artisanal Mexican cheeses. Common ones include:
Queso Fresco
A soft, moist curd cheese made from raw cow or goat milk. It has a mild, tangy flavor and crumbles easily. Queso fresco means “fresh cheese” in Spanish.
Queso Panela
A fresh cow milk cheese that is like a cross between queso fresco and queso blanco. It has a salty, mild flavor and smooth, elastic texture.
Queso Blanco
A white, creamy cheese made from raw or pasteurized cow milk. It has a salty, mild taste and soft, chewy texture when melted.
Asadero
A semi-soft cow milk cheese from Northern Mexico that melts very smoothly. It has a buttery, tangy flavor.
Chihuahua
A pale tan, semi-soft cheese originally from Chihuahua, Mexico. It has a mild, buttery taste and excellent melting properties.
Queso Oaxaca
A white, braided String cheese that originated in Oaxaca. It has a mild flavor and melts into long, stretchy strands when heated.
Using raw milk versions of these cheeses is ideal for flavor in authentic, homemade queso. Of course, US commercial brands making Mexican-style queso use pasteurized dairy ingredients.
Should I Be Concerned About Raw Milk Queso Safety?
The main safety concern with raw milk queso is potential pathogenic bacteria. Raw dairy may contain dangerous foodborne illness-causing microbes like salmonella, E. coli, campylobacter, or listeria if proper standards are not followed.
However, the risk is relatively low in Mexico. Queso makers have generations of experience using raw milk properly. Contamination problems are uncommon since small batches are consumed quickly. Strict standards in modern times also greatly reduce risks.
For travelers in Mexico, exercising reasonable caution is smart:
- Patronize only busy, reputable establishments for raw milk queso.
- Avoid street food/cart queso of questionable origin.
- Don’t give raw dairy to pregnant women, infants, the elderly, or immunocompromised.
- Refrigerate promptly and consume within 1-2 weeks.
Being thoughtful about sourcing and storage makes queso very safe to enjoy. In Mexico, raw milk cheese has a long cultural history free of widespread issues. Just use common sense and check for general food safety principles being followed.
Should Queso Be Made from Raw or Pasteurized Milk?
This decision largely comes down to personal preference:
Raw milk pros:
- Superior flavored – brighter, tangier, cheeseier
- Creamier, richer texture
- Traditional authenticity
Pasteurized milk pros:
- Increased food safety
- Extended shelf life
- Meets commercial regulations in US
Raw queso wins for taste quality, while pasteurized queso takes it for safety and shelf life. Most Mexicans and queso purists prefer the bolder flavor possible only from fresh raw ingredients. But pasteurization has valid health benefits that are essential for legal commercial sale.
At restaurants, both types have their merits. Raw queso makes the most of bright Mexican cheese flavors, while pasteurized ensures no foodborne illness risks. At home, pasteurized is best for parties or longer storage. But raw milk queso is unbeatable for a special treat. Just eat it within 1-2 weeks and handle it carefully.
Ultimately, the choice depends on your flavors priorities and concerns about raw dairy. Restaurant diners with hesitation should verify pasteurization status at a Mexican eatery before ordering queso. For homemade queso, go raw milk if you can get high-quality cheese and commit to quick enjoyment.
Frequently Asked Questions
Is queso fresco pasteurized?
In Mexico, queso fresco is traditionally made from raw milk and not pasteurized. But commercially sold queso fresco in the US must be pasteurized for FDA compliance.
Can you buy real queso fresco in the US?
You can buy real, authentic-tasting queso fresco from Mexico in specialty food stores or markets catering to a Mexican population. But legally, any commercially sold queso fresco in the US must still be pasteurized. For true raw milk queso fresco, you need to source it directly from a Mexican producer.
Is Mexican crema pasteurized?
Crema Mexicana is the Mexican cultured cream equivalent to creme fraiche. Traditionally, it’s made from raw milk that is unpasteurized. But commercially produced crema in Mexico will be pasteurized for food safety, as are any cremas sold in the US.
Can queso be left unrefrigerated?
No, queso should always be refrigerated. Both raw and pasteurized queso can still grow dangerous bacterial if left unrefrigerated for too long. To prevent foodborne illness, queso should be stored below 40°F at all times, and handled properly during prep.
Is Oaxaca cheese pasteurized?
Oaxaca cheese or queso Oaxaca is a braided white string cheese that melts beautifully for dishes like quesadillas. Most Oaxaca sold commercially is made from pasteurized milk, even when produced in Mexico. But authentic raw milk versions can sometimes be found regionally as well from artisanal cheesemakers.
Is Mexican chorizo pasteurized?
Mexican chorizo can be made from raw or cooked/pasteurized meat. The raw sausage has a fresher flavor but needs cooking before eating. Fully cooked chorizo can be eaten immediately but lacks some richness. Fully cook raw chorizo to 160°F internally before consuming for food safety.
Conclusion
In Mexico, traditional queso made for local consumption often uses raw milk cheese and is unpasteurized. This provides a brighter, fresher flavor that cheese lovers adore. But commercially made queso and any sold in the US is pasteurized for health standards and shelf life. While raw queso has better taste, pasteurized ensures safety for mass distribution. Those making or eating queso in Mexico just need to take basic food safety precautions related to raw dairy. With proper handling, both raw and pasteurized queso can be enjoyed deliciously and safely.
