Cheeses in Mexico have a history that begins with the Spanish conquest, as dairy products were unknown in pre-Columbian Mesoamerica. The Spanish brought dairy animals such as cattle, sheep, and goats as well as cheese making techniques. Over the colonial period, cheese making was modified to suit the mixed European indigenous tastes of Mexicans, varying by region. This blending and variations have given rise to a number of varieties of Mexican cheeses. These are most popular in the country although European cheeses are made as well. Almost all cheese in Mexico is made with cows’ milk, with some made from goats’ milk. More recently there have been efforts to promote sheep’s milk cheeses. Most cheeses are made with raw (unpasteurized) milk, which has caused some health issues. Cheeses are ma