Objective: Provide an overview of the current situation of genuine Mexican cheeses (GMCs), their characteristics, and the conditions of their manufacturing processes (origin of the milk, curdling agent, type of aging, and ripening).Methodology: We compiled, analyzed, and classified the information available for 20 GMCs in scientific articles, databases, and web pages.Results: GMCs are mainly classified based on their moisture content in soft or fresh, semi-soft or semi-hard, and hard cheeses. Most of the GMCs are not subjected to ripening processes, which limits their shelf life and large-scale commercialization. Ripened GMCs use their own microbiota, developing characteristic textures and flavors. Limitations: Few studies have evaluated the manufacturing processes of GMCs and their impact on the physical and sensory properties of the final product. Furthermore, no GMC has a designation of origin, which puts them at a disadvantage in the face of a globalized market. Conclusions: Most GMCs are handmade, and only a few of them are produced on a semi-industrial scale. A standardized production would allow producers to improve and innovate GMCs and increase their shelf life.
