HeyJaredCarlos Yescas
Cheese judge and book author. Ceramicist. Food security policy and anti-poverty advocate. 🏳️🌈🍉
- Indexed issues, last 90 days
- 10
- Latest publication
- Sep 27, 2026
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- Jul 26, 2026
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Whose Skill? (opens the original)
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As many of you know, I work as the coordinator of a partnership of organisations trying to alleviate food insecurity in the north-east of England. My organisation is called Food Newcastle, and it’s a good job, but also a hard one, as I am confronted every day with the lack of food, resources and solutions for people living in poverty and food crisis. That day job keeps me grounded when I go travelling around the world tasting cheese. The dissonance between these two parts of my life is what make
Whose History? Part 2 (opens the original)
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“Carlos (me): Como se llama la canción?Cantante: Para quesos Ocosingo…”I was arriving in the town of Ocosingo in Chiapas to join the festivities to celebrate the most iconic product from the region, the delicious and often times enigmatic Queso Bola. A singer in the main plaza of the town sang a corrido Chiapaneco, which recounted the history of the town and the social issues of the day. The song is part of a genre of folklore of this region of Mexico and it is normally sang to mark moments in h
Whose History? Part 1 (opens the original)
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I don’t like cheese names in Indigenous languages. For a while, a number of Mexican producers took to naming their cheeses with Indigenous words. For example a cheese made from winter milk might carry the word for “cold” in an Indigenous language. The claim was that this honoured the Indigenous people of the land. But naming a cheese in an Indigenous language quietly obscures something. The animals, the techniques, and the whole set-up of a dairy farm were not Indigenous at all. They arrived wit
Whose Innovation? Brazil’s Producers (opens the original)
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In 2024, a truly alien-looking cheese won Brazil a place in the final round of the World Cheese Awards, where it was named the best cheese in Latin America (the trophy is sponsored by my consulting company LACTEO). The cheese is called Passionata. Until then I had never seen it, or even heard of it, but my friend Jason Hinds spoke about it with real feeling, describing the flavour, its hints of passion fruit, and how he had tasted it on his travels in Brazil.It was developed at the Paraná Biopar
Have I Given Up on Raw Milk? (opens the original)
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For years I have written about raw milk cheese, why it needs protecting and why more people should eat it. But a lot has changed since I left my job at the Oldways Cheese Coalition, where I led the campaign to help people appreciate raw milk cheese.The main thing that has changed is the market. Bigger players bought mid-sized companies and cut many raw milk cheese lines. Specialty cheeses have got better at mimicking the complexity of raw milk cheese flavour. Economic pressures, from feed to lan
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