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Cheese is the perfect fusion of art and science, a fact I didn’t fully appreciate until my recent visit to Cacique headquarters, the leading manufacturer of Mexican-style cheeses. If you’ve shopped the cheese section at your local grocery store, you’ve likely noticed Cacique’s artisan cheeses in the ethnic section, most prominently their Ranchero Queso Fresco and Cotija cheeses.
As a family-owned company, Cacique’s story is powerfully inspirational and deeply affective. With just $1500, tremendous amounts of faith, and a dream of bringing fresh, authentic cheese to the LA market, the de Cardenas family initiated the beginnings of what would become the largest fresh cheese maker in the US.
Image: Society Culinaria
Success was neither instantaneous nor without perseverance and hard work. Before the company’s permanent La Puente headquarters, Gilbert de Cardenas sold his “queso fresco” out of teal green Pontiac and in person, from store to store. I personally love the fact that de Cardenas taught his wife how to make cheese, a testament to the family-oriented nature of the company. In fact, at present, the de Cardenas children run the company, and still hold fast to their parents’ vision and the four pillars that formed the foundation of Cacique: Family, Quality, Integrity, and Authenticity. The brand has grown organically because of its commitment to quality and the family values for which the company was built upon.
The name Cacique originates in Latin America where it “signifies the chief of a tribe, the ultimate authority, the very best and the pinnacle of experience.” Across the categories of Mexican-Style Cheeses, Chorizos, and Cremas, Cacique has achieved that, in part, by listening to their customers and conducting continuous research.
One of the first things you’ll notice about Cacique cheeses are the ingredients used. Along with using hormone-free milk, most of the cheeses produced by Cacique simply contain milk, sea salt, and enzymes. I am an avid label reader so it’s always compelling when I am able to identify all of the ingredients listed on the package of a food I’m consuming. And because freshness is essential, Cacique ensures that the number of days “from cow to cheese” is between 2 and 4.
During our immersive experience at the Cacique headquarters, we had an opportunity to learn about and sample Cacique’s signature cheeses, cremas, chorizos, and their newly launched yogurt smoothies. Cheese-making is a complex process, and we learned that there are several integral components that determine the flavor and body of a cheese.
What kind of milk will be used?
What is the moisture content of the cheese?
How ripe is the cheese?
Does the cheese contain bacteria for flavor?
How is the cheese aged?
Can you crumble, shred, or spread the cheese?
Is the cheese fresh or can it be melted?
After a brief lesson detailing the science of cheese, we had an opportunity to taste a handful of Cacique’s most popular cheeses.
Ranchero Queso Fresco: Originating in Central Mexico, this fresh, high-moisture cheese can be crumbled, sliced or cubed. Its creamy, buttery flavor is often used to balance the “kick” in spicy dishes.
Panela Queso Fresco: Like Ranchero Queso Fresco, this fresh, high-moisture cheese can be sliced and cubed and offers a mild, milky flavor with a hint of tang. Unlike Queso Fresco, this cheese melts well and can be fried or used to stuff bell peppers, tomatoes, and anything else you can dream up.
Queso Oaxaca: The most unique feature of this cheese is its appearance! Made by hand, this cheese is formed into a long rope and then coiled into a ball. It boasts a flavor that closely resembles mozzarella with a superior “melting” quality.
Queso Cotija: Deemed “the Parmesan of Mexico,” this robust cheese is full-bodied in flavor and can be used in place of salt. A little goes a long way so be judicious when using it in dishes.
One of my favorite ways to enrich a dish is to add cream. I use it in coffee and tea, desserts, and savory dishes, so you can imagine my excitement when Cacique introduced me to their line of “cremas.”
Crema Mexicana: This table cream is the perfect addition to soups, sauces and dressings and offers a mild, buttery flavor.
Crema Salvadoreña: Similar in flavor to sour cream, this tangy cream is ideal for topping dishes.
Crema Mexicana Agria: Tangy and savory, this authentic sour cream can be used in soups, sauces, and dressings and used as you would the American version.
Ranchero Crema Natural: This cultured, unsalted Grade A sour cream is ideal for cooking and offers a wealth of diverse uses including bread-making, dips and more.
Ranchero Crema Con Sal: The addition of salt makes this cream ideal for pouring over dishes or using as a dip.
Because I adhere to a vegetarian diet, I nearly overlooked Cacique’s Soy Chorizo, which is comparable in taste and texture to traditional chorizo. As you might expect, this chorizo contains less fat than meat chorizo and is free from preservatives. Use it as a substitute in any dish that calls for chorizo and I guarantee your guests won’t be able to notice a difference.
Cacique’s newest product line includes a selection of drinkable yogurts, available in 8 flavor varieties. These Yogurt Smoothies are made with Grade A low fat milk and contain protein, calcium, and probiotics. My favorite flavor was the Pecan with Cereal which reminds me of soft, melted ice cream!
Image: Society Culinaria
Our in-depth immersion day with the brand concluded with a multi-course tasting prepared by Chef Claud Beltran. I am a total foodie so I loved seeing Chef Beltran’s creativity blend with the diverse and versatile flavors of Cacique. Here is a snapshot of some of the dishes you can re-create at home using Cacqiue’s cheese, cremas and chorizos.
I’ve been using Cacique’s cheeses in our own recipes at home, including these Baked Mexican Mozzarella Sticks and a delightful, Warm Vegetarian Orzo With Toasted Pine Nuts and Cotija Cheese. For additional recipe inspiration, I invite you to check out all of Cacique’s recipes on their blog.
Images: Rockin’ Mama unless otherwise noted.