A cheese made since Spanish colonial times, the " Ranchero Cheese from Chihuahua", as it was originally known, is linked to the migration of Mennonites to Mexico who influenced its process and flavor.

A cheese that is produced both in that region and in any part of the country is easily adopted and appreciated by the Mexican market.

Of pressed texture and semi-soft consistency, without crust, smooth and closed, consistent and slightly elastic. Its color is pale yellow to golden. Of medium intensity where milk notes, boiled milk are flagged. Its flavor is pleasant and balanced, boiled milk and some butter that is accentuated as it matures. With slightly acid notes and no bitter traces.