If you ask him about the state of Mexican-style cheeses in the United States, Arturo Nava will tell you that "Hispanic cheeses are where Italian cheeses were 30 years ago."
In the '90s, thanks to cookbook authors and TV hosts like Lidia Bastianich and Mario Batali, increased interest among general audiences in authentic regional Italian cooking heralded an influx of Italian cheeses to American grocery stores. While home cooks used to have to visit specialty stores for varieties like Taleggio, Fontina and burrata, those items are now often found at supermarkets alongside bagged shredded mozzarella and powdered "shaker" Parmesan.
