Article: SAY `QUESO' HISPANIC-STYLE CHEESES ARE TASTY TRENDSETTERS.(Home Front)

Byline: Marty Meitus Rocky Mountain News Food Editor

Move over, cheddar. Jump back, Monterey Jack. With the popularity of Mexican food, Hispanic-style cheeses are coming on strong.

In California, the state that leads in production of these cheeses, output has risen from 27.6 million pounds in 1992 to almost 46 million pounds in 1997, 4 percent of the total cheese production.

``The Hispanic-style cheeses are the ones people are interested in, because they're new,'' says Nancy Fletcher, director of communications for the California Milk Advisory Board. ``Originally driven by the Hispanic community who loved that style of cheese, now what's driving ...

Related newspaper, magazine, and journal articles:

Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!