# How much cheddar cheese is used in Mexico & Italy? **URL:** \ **Category:** Cafe Society\ **Created:** [May 15, 2014, 10:23pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555 "2014-05-15T22:23:21Z")\ **Posts on this page:** 9\ **Page:** 3
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 17, 2014, 1:30pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/41 "2014-05-17T13:30:13Z")
Sometimes two. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 17, 2014, 1:51pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/42 "2014-05-17T13:51:25Z")
> [@Labrador\_Deceiver](#): > > You don’t see queso fresco or añejo? I suppose it’s all regional, but those are 3, along with a couple of melting cheeses, that we get here in Georgia. Sure, but Cotija seems to be the one I see most often. I don’t do much Mexican cooking, as you can probably surmise. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [May 17, 2014, 1:59pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/43 "2014-05-17T13:59:06Z")
> [@](#): > > Quoth **Charlie Wayne** : > > You have heard of Haggis? That is a Scottish delicacy (if there is such a thing). Personally, I just cannot imagine. Haggis is reportedly the stomach of a sheep stuffed with a bunch of horrible crap. Who’s reporting that? Haggis has nothing to do with any sort of “horrible crap”. It’s stuffed with oatmeal and organ meat. Both of which, I might add, are used in French cooking, too. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [May 17, 2014, 3:01pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/44 "2014-05-17T15:01:21Z")
It’s not a Scottish delicacy, anyway. It’s peasant food. ---
**Author:** ![blindboyard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blindboyard/32/2833_2.png) [@blindboyard](https://boards.straightdope.com/u/blindboyard)\ **Post date:** [May 17, 2014, 5:51pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/45 "2014-05-17T17:51:43Z")
> [@Chefguy](#): > > Sure, but Cotija seems to be the one I see most often. I don’t do much Mexican cooking, as you can probably surmise. We also have cottage cheese. ---
**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\ **Post date:** [May 17, 2014, 7:03pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/46 "2014-05-17T19:03:37Z")
> [@pulykamell](#): > > Yep. Those seem to be the usual ones around here, along with the other ones mentioned earlier. I tend to buy a lot of chihuahua cheese. I bet the hardest part of cheesemaking in Mexico is milking all those yappy little dogs. 😉 ---
**Author:** ![Elendil\_s\_Heir](https://avatars.discourse-cdn.com/v4/letter/e/7cd45c/32.png) [@Elendil\_s\_Heir](https://boards.straightdope.com/u/Elendil_s_Heir)\ **Post date:** [June 3, 2014, 2:02pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/47 "2014-06-03T14:02:29Z")
> [@Thudlow\_Boink](#): > > Well, we don’t get much call for it around here. > [@beowulff](#): > > Well, we don’t get much call for it around here, sir… Not mu-- it’s the single most popular cheese in the world! ---
**Author:** ![Les\_Espaces\_Du\_Sommeil](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/les_espaces_du_sommeil/32/308_2.png) [@Les\_Espaces\_Du\_Sommeil](https://boards.straightdope.com/u/Les_Espaces_Du_Sommeil)\ **Post date:** [June 4, 2014, 9:39am UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/48 "2014-06-04T09:39:05Z")
> [@naita](#): > > I think that depends on your definition of “the West”. The west of the US? Sure. the US and Brittain? Sure. Anywhere outside of English speaking countries? Possibly, but I’d be surprised if it was anything but a small minority of such countries. I’d say that Gouda is the generic cheese in Belgium. After that, Gruyère, Brie, Emmental, Parmesan and some local varieties (e.g. Herve). We have lots of them actually what with being sandwiched between France and the Netherlands. They are all are more popular than Cheddar here. ---
**Author:** ![Bridget\_Burke](https://avatars.discourse-cdn.com/v4/letter/b/7cd45c/32.png) [@Bridget\_Burke](https://boards.straightdope.com/u/Bridget_Burke)\ **Post date:** [June 4, 2014, 12:18pm UTC](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555/49 "2014-06-04T12:18:04Z")
> [@Chronos](#): > > Who’s reporting that? Haggis has nothing to do with any sort of “horrible crap”. It’s stuffed with oatmeal and organ meat. Both of which, I might add, are used in French cooking, too. At a “Celtic Festival” a few years ago, I looked askance at the haggis for sale at one of the food booths. They said it was sort of like \*boudin \*& gave me a sample. It wasn’t bad. If you’re going to slaughter animals for food, it’s wasteful to reject everything but the prime cuts. I do prefer to let other folks prepare the weird bits for me! [Previous page](https://boards.straightdope.com/t/how-much-cheddar-cheese-is-used-in-mexico-italy/688555.md?page=2)