Click here to donate to the channel if you love the channel:
[ Ссылка ]
Carlos Yescas is a cheesehead on a mission: Put the fine, outstanding artisanal cheeses of Mexico on everyone’s radar screen. Yescas scours the country for the best cheese producers; then, he scours Mexico City’s best restaurants for chefs that will use those cheeses on their menus. One chef he’s had success with is Jorge Vallejo, owner of Quintonil, who happily uses a super-rich doble crema cheese from Chiapas to make his mother’s version of huazontles, and a tangy, bouncy quesillo from Chiapas for an elegant cheese soup. Luckily for the residents of DF, these cheeses can now be found at Carlos’s stall, Lactography, in the sleek new Mercado Roma. Lucky Rick gets to sample the wares before heading home to Chicago, where he teaches us how easy it is to make whole milk ricotta.
Carlos Yescas is a cheesehead on a mission. He is a cheese expert, consultant, and advocate who is passionate about promoting and preserving artisanal cheeses from around the world.
Yescas was born in Mexico and grew up in a family of cheesemakers. He developed a deep appreciation for artisanal cheeses at a young age and went on to study gastronomy and food culture in Mexico City. After completing his studies, he traveled extensively throughout Europe, learning about different cheese-making traditions and techniques.
In 2010, Yescas moved to the United States and founded Lactography, a consulting firm that helps artisanal cheesemakers improve their production processes, quality control, and marketing strategies. He also serves as the program director for Oldways Cheese Coalition, a nonprofit organization that promotes traditional and specialty cheeses.
Yescas is a strong advocate for small-scale, artisanal cheesemaking, which he believes is essential for preserving biodiversity, supporting local economies, and promoting cultural heritage. He has worked with cheesemakers in Mexico, the United States, and Europe to help them improve their production processes and promote their products to a wider audience.
Yescas has also authored several books on cheese, including "Quesos Mexicanos" and "Cheese: Discovery, Sampling, and Mastery". He has been recognized as a leading expert in the cheese industry and has received numerous awards for his contributions to artisanal cheesemaking and food culture.
In summary, Carlos Yescas is a cheesehead on a mission to promote and preserve artisanal cheeses from around the world. His passion for cheese has led him to become a consultant, advocate, and author in the cheese industry, working with cheesemakers to improve their production processes and marketing strategies, and promoting the cultural and economic value of artisanal cheesemaking.
[ Ссылка ]
[ Ссылка ]
