Curds and Whey in Los Potrerillos April 2010

 Over the mountains, and behind my village of Jocotepec,

lies a tiny dusty village of 5000 enterprising souls

called Los Potrerillos.

There are millions of these little towns in Mexico,

most never grace the maps.

Main St.

Looks like there's not much going on here,

but wait, there's something going on everywhere!

One must dig.

Like every pueblo, there's a pretty little church.

And like every little pueblo, there's a bullring.

Horses, mules, and burros are the main mode of

transportation in this pueblo, every family owns

one or more, but alas, only a quarter of the families

own a car.  My kind of town!

And a pretty plaza.

If it looks a bit uninhabited,

that is because it was hot and at least half of

the townspeople are in the US working.

But my story doesn't end here.

Remember I said you have to dig?

That's where the stories are,

under the surface — some deeper than others.

I knew there was a family here, 

making queso fresco (fresh cheese) for 3 generations.

I went to find them.

Instantly, a group of men materialized, one of which was fluent

in English and lives in California, but is home to tend

to his mother who is preparing to pass.

My timing was perfect.

Come in!  !Pasale, Señora!

We will be making cheese in 30 minutes.

We pushed in through the dark grocery, then the house, 

into the kitchen of 

Sr. Ramon de la Torre del Toro

and la Sra. Delia Martinez del Toro.

My self-appointed English speaking host

was Delia's cousin Sr. Heriberto Martinez.

Yes, everyone in Los Potrerillos is related,

descendants of the original 15 families,

having begun their ancestries in the

Hacienda of the same name in the 1600s.

Heriberto.

The boys.

And

The star of the show, Ramon, and the cheese making

equipment that has been used for 45 years.

They could not have been more hospitable!

Or, maybe it was the cervezas. . .

Here we go. . .

 While particles of dried cow intestines soak

in a vat of milk encouraging coagulation,

Ramon prepares the cheesecloth bag.

Then the fresh milk is ladled into the bag

and the curds are collected.

The bag is massaged and squeezed to release every drop of milk.

Until the bag is full.

The curds are pressed into molds and left

to sit for about 10 minutes.

I was presented a sampling.

It was incredibly good!

So, from this. . .

to this. . .

about an hour.

Not counting the cervezas, razzing, and laughing.

If you live locally and would like to visit Ramon and Delia

and pick up some cheese,

just drive to the plaza and park, walk through

the plaza one block and make a left.

You will find them mid block, right side,
(Independencia #10)

and they will be delighted to meet you.

Alternatively, ask anyone where

you can find them.

The smaller wheels of cheese are 40 pesos

or about $3.25 US.

The larger blocks (shown) are 100 pesos and are 1 kilo.

About 8 bucks.

You won't be disappointed!

I left amid copious adioses and

que le vaya biens (have a nice day),

and accepted Heriberto's invitation

to return with my friends so he can take us

on his horses into the mountains for

a fine fiesta.

I can't wait!

The HAPPY COWS

of Los Potrerillos!

More?

Ok, just 1 more. . .I can't help myself.

AND. . .my all time favorite one!