New Mexico’s artisan cheese scene is blossoming, with local producers crafting unique flavors that capture the essence of the Land of Enchantment. From small family-run dairies to innovative goat farms, these artisans are creating high-quality cheeses that reflect the state’s rich culinary heritage and diverse landscapes.
The New Mexico Cheese Guild plays a crucial role in supporting local dairy businesses and fostering a thriving cheese ecosystem throughout the state. This organization brings together cheese enthusiasts, community advocates, and small business owners to promote and develop the artisanal cheese industry. By building connections between producers and consumers, the guild helps to strengthen the local food scene and preserve traditional cheesemaking techniques.
Artisan cheese production in New Mexico blends historical traditions with modern approaches, resulting in products that embody a unique Southwestern identity. Goat cheese, in particular, has gained popularity, with farms like Dream Catcher Ranchito near Santa Fe leading the way. These local producers often emphasize organic practices and free-range animal husbandry, resulting in cheeses that are not only delicious but also environmentally conscious.
History of Cheese Making in New Mexico
Cheese making in New Mexico has roots stretching back centuries. Spanish colonists introduced dairy animals and cheese production techniques in the 16th century.
Native American tribes incorporated cheese into their culinary traditions, blending it with indigenous ingredients. This fusion laid the groundwork for unique New Mexican cheese varieties.
In the 19th century, settlers established small dairy farms across the state. These farms produced cheese primarily for local consumption using traditional methods passed down through generations.
The early 20th century saw the emergence of commercial cheese production in New Mexico. Small-scale operations began crafting regional specialties that reflected local tastes and available ingredients.
New Mexican cuisine evolved to prominently feature cheese, especially in dishes like enchiladas and chile rellenos. Local cheesemakers responded by developing varieties that complemented these flavors.
The late 20th century brought renewed interest in artisanal cheese making. Goat cheese gained popularity, with farms like Dream Catcher Ranchito near Santa Fe pioneering new varieties.
Today, New Mexico boasts a thriving artisan cheese scene. The New Mexico Cheese Guild supports local producers and promotes the state’s unique cheese heritage.
Cheesemakers continue to innovate while honoring traditional methods. They craft products that showcase New Mexico’s distinct terroir and cultural influences.
The Artisan Cheese Movement
The artisan cheese movement in New Mexico celebrates traditional techniques and local flavors. This grassroots effort emphasizes quality, sustainability, and community connections through handcrafted cheeses.
Rise of Artisan Cheesemakers
New Mexico’s artisan cheese scene has grown steadily in recent years. Small-scale producers focus on creating unique, high-quality cheeses that reflect the state’s terroir. Many use milk from local goats and cows, incorporating native herbs and chiles for distinctive Southwestern flavors.
The New Mexico Cheese Guild supports these artisans, fostering collaboration and education. They organize events and workshops to promote local cheese culture. Despite recent closures of some dairies, new cheesemakers continue to emerge, driven by passion for their craft.
Artisan cheeses from New Mexico are gaining recognition beyond state borders. Their unique flavor profiles and artisanal production methods appeal to cheese connoisseurs seeking authentic, regional specialties.
Sustainable Practices in Cheesemaking
Sustainability is a key focus for New Mexico’s artisan cheesemakers. Many adopt eco-friendly practices to reduce their environmental impact. These include:
- Using renewable energy sources
- Implementing water conservation measures
- Sourcing milk from responsibly managed local farms
Cheesemakers often prioritize animal welfare, ensuring humane treatment of dairy animals. This approach results in higher-quality milk and cheese.
Some producers create innovative packaging solutions to minimize waste. Others explore traditional aging techniques that require less energy.
By embracing sustainable practices, New Mexico’s artisan cheesemakers contribute to a more resilient local food system. Their efforts support rural economies and preserve traditional cheesemaking skills for future generations.
Famous New Mexico Cheeses
New Mexico’s artisan cheese scene boasts several standout producers creating unique and flavorful offerings. These local cheesemakers combine traditional techniques with regional ingredients to craft distinctive cheeses that represent the state’s culinary heritage.
Tucumcari Mountain Cheese Factory Specialties
Tucumcari Mountain Cheese Factory, led by third-generation cheesemeister Chuck Krause, produces a variety of popular cheeses. Their Green Chile Jack stands out as a local favorite, infusing the classic Jack cheese with New Mexico’s signature green chiles for a spicy kick.
The factory also crafts a Sandia Sunrise Smoked Gouda, which combines rich, creamy Gouda with a subtle smoky flavor. This cheese pays homage to the beautiful Sandia Mountains near Albuquerque.
Tucumcari Mountain Cheese’s products can be found in many local markets and restaurants across New Mexico, showcasing the state’s dairy heritage.
Old Windmill Dairy’s Offerings
Old Windmill Dairy, located in the heart of New Mexico, specializes in artisanal goat and cow milk cheeses. Their Taos Truffle Brie is a decadent offering that blends the creamy texture of brie with aromatic truffle notes.
The dairy also produces a range of flavored chèvres, incorporating local ingredients like piñon nuts and lavender. These fresh goat cheeses capture the essence of New Mexico’s diverse landscapes and flora.
Old Windmill Dairy’s commitment to sustainable farming practices and traditional cheesemaking techniques has earned them recognition among cheese enthusiasts and culinary professionals alike.
Coonridge Organic Goat Cheese
Coonridge Organic Goat Cheese, nestled in the Mimbres Valley, has been producing high-quality goat cheeses for over three decades. Their signature “Good Cheese” is a versatile, mild-flavored chèvre that serves as a blank canvas for various herb and spice additions.
The farm’s dedication to organic practices ensures that their cheeses are free from artificial additives and preservatives. Coonridge’s cheeses often feature in local farmers’ markets and specialty stores across New Mexico.
Their aged goat cheeses, including a tangy feta and a nutty gouda-style cheese, showcase the diverse range of flavors achievable with goat’s milk.
Cheese Production Process
New Mexico’s artisan cheese production combines traditional techniques with modern practices. Local dairy farms supply high-quality milk to small-scale cheese factories, where skilled cheesemakers craft unique flavors through time-honored methods and careful aging.
From Dairy Farms to Cheese Factory
Artisan cheese production in New Mexico begins on local dairy farms. Cows, goats, and sheep are raised on nutrient-rich pastures, producing milk with distinct flavors. Farmers carefully collect and cool the milk before transporting it to cheese factories. These facilities maintain strict hygiene standards to ensure product safety and quality.
At the factory, milk undergoes testing for composition and purity. It’s then pasteurized or used raw, depending on the cheese variety. The milk is transferred to large vats where the cheesemaking process begins.
Traditional Cheese-Making Techniques
Cheesemakers add cultures and rennet to the milk, initiating coagulation. The mixture forms a curd, which is cut into small pieces. Heat is applied to separate whey from the curds.
Next steps vary by cheese type:
- For soft cheeses: Curds are gently ladled into molds
- For hard cheeses: Curds are stirred, cooked, and pressed
Salt is added for flavor and preservation. Some cheeses are formed into wheels or blocks, while others are shaped by hand.
Aging and Flavor Development
Aging is crucial for developing complex flavors in artisan cheeses. New Mexico’s dry climate provides ideal conditions for this process.
Cheeses are stored in temperature-controlled rooms:
- Soft cheeses: A few weeks to 2 months
- Hard cheeses: Several months to over a year
During aging, cheeses are regularly turned and brushed. Some are washed with brine or wrapped in cloth. Enzymes break down proteins and fats, creating unique taste profiles.
Cheesemakers monitor each batch closely, adjusting conditions to achieve desired flavors and textures. This attention to detail results in distinctive New Mexico artisan cheeses.
Popular Cheese Varieties
New Mexico’s artisan cheese scene offers a diverse array of flavors, from traditional favorites with a Southwestern twist to unique local creations. Cheesemakers in the state craft exceptional varieties that showcase regional ingredients and techniques.
Cheddar and Its Southwestern Variants
Cheddar cheese holds a special place in New Mexico’s artisan cheese repertoire. Local producers like Tucumcari Mountain Cheese craft rich, buttery cheddars that rival their European counterparts. The state’s cheesemakers often infuse their cheddars with regional flavors, creating distinctive variants.
Green chile cheddar stands out as a popular choice, combining the sharp tang of aged cheddar with the heat of New Mexico’s signature peppers. This fusion results in a cheese that embodies the essence of Southwestern cuisine. Some artisans also produce red chile cheddar, offering a slightly sweeter and smokier flavor profile.
Gouda and Smoked Gouda
New Mexico’s artisan cheesemakers have embraced Gouda, crafting both traditional and smoked varieties. The state’s high-quality milk produces Goudas with a smooth, creamy texture and a mild, slightly sweet flavor that develops complexity as it ages.
Smoked Gouda is particularly popular, with local producers using various wood types to impart unique flavors. Pecan and mesquite woods are often chosen for smoking, adding a distinctly Southwestern character to the cheese. These smoked Goudas pair exceptionally well with the region’s wines and craft beers.
Signature New Mexico Cheeses
New Mexico’s cheesemakers have developed several unique varieties that showcase local ingredients and traditions. Asiago-style cheeses have gained popularity, offering a nutty, slightly sharp flavor that complements many Southwestern dishes.
Monterey Jack, particularly when studded with green chiles or jalapeños, has become a staple in New Mexican cuisine. Local producers often create their own variations, such as basil Jack or chipotle Jack, adding depth and variety to cheese boards and recipes alike.
Some artisans craft cheeses inspired by traditional Hispanic cheese-making techniques, resulting in products like queso fresco and queso blanco. These fresh, crumbly cheeses are perfect for sprinkling over tacos or enchiladas, adding a creamy contrast to spicy dishes.
Local Cheese Shops and Markets
New Mexico boasts a thriving artisan cheese scene, with dedicated shops and markets showcasing local and regional offerings. These establishments provide cheese enthusiasts with a wide selection of handcrafted products and expert guidance.
Cheesemongers of Santa Fe
Cheesemongers of Santa Fe stands as a premier destination for artisan cheese lovers. Located in the heart of Santa Fe, this specialty shop offers an extensive selection of local and imported cheeses. Their knowledgeable staff guides customers through tastings and pairings.
The shop features a rotating selection of New Mexico-made cheeses, including goat’s milk varieties from nearby farms. Visitors can also find accompaniments like local honey, preserves, and artisanal crackers.
Cheesemongers of Santa Fe hosts regular events, including cheese and wine pairings, to educate and engage the community. Their commitment to supporting local producers has made them a vital link between cheesemakers and consumers.
The Mouse Hole Cheese Shop
The Mouse Hole Cheese Shop in Albuquerque has quickly become a favorite among locals and tourists alike. This charming store focuses on curating a diverse collection of artisan cheeses from New Mexico and beyond.
Recognized as a 2023 Local Hero for Food Shop, The Mouse Hole offers more than just cheese. Customers can find a carefully selected array of local products that pair perfectly with cheese, such as jams, crackers, and tinned fish.
The shop’s owner is passionate about educating customers on cheese varieties and flavor profiles. Regular tastings and classes provide opportunities for cheese enthusiasts to expand their palates and knowledge.
Albuquerque Specialty Stores
Albuquerque’s growing food scene includes several specialty stores catering to cheese aficionados. These shops offer a mix of local and imported cheeses, providing residents with access to high-quality artisan products.
Stores like Picnic Cheese Shop and Cheesecraft have gained popularity for their curated selections. These establishments often work directly with New Mexico dairy farms and cheesemakers to showcase regional specialties.
Many of these shops also offer cheese boards, sandwiches, and other prepared items, allowing customers to enjoy their purchases on-site. Some stores host cheese-making workshops, fostering a deeper appreciation for the craft among local food enthusiasts.
Pairings and Culinary Uses
New Mexico’s artisan cheeses offer a wealth of possibilities for culinary exploration. These local creations pair beautifully with regional flavors and ingredients, enhancing both traditional and contemporary Southwestern cuisine.
New Mexico Flavors and Cheese
New Mexico’s unique flavor palette complements its artisan cheeses perfectly. Green chile cheese combines the state’s famous peppers with creamy textures. Local honey drizzled over a tangy goat cheese creates a sweet-savory balance. Piñon nuts add crunch to cheese plates featuring aged cheddars.
Wine pairings enhance these flavors. A crisp Gruet sparkling wine cuts through rich, creamy cheeses. Robust reds like Zinfandel stand up to spicier varieties. For non-alcoholic options, prickly pear lemonade offers a refreshing contrast.
Seasonal fruits like apricots and cherries provide bright notes against salty cheeses. Dried chiles and spices like cumin create aromatic cheese spreads.
Cooking with Local Artisan Cheeses
New Mexico’s artisan cheeses elevate both simple and complex dishes. Crumbled goat cheese adds tang to roasted vegetable salads. Melted sheep’s milk cheese creates luxurious quesos for dipping.
Cheese-stuffed chiles rellenos showcase local flavors. Corn tortillas filled with Oaxaca-style cheese make authentic quesadillas. Blue corn enchiladas topped with local queso fresco offer a unique twist.
Baked dishes benefit from these cheeses too. Green chile mac and cheese gains depth from aged cheddar. Cheesy calabacitas incorporate summer squash with melted Asadero.
For desserts, try goat cheese cheesecake with a piñon crust. Cheese boards featuring local varieties make elegant appetizers or light meals.
Cheese as Part of Southwestern Palate
Artisan cheeses play a crucial role in New Mexico’s culinary identity. They blend seamlessly with the “Three Sisters” – corn, beans, and squash – that form the backbone of Southwestern cuisine.
Posole, a traditional hominy stew, often features cheese as a garnish. Tamales filled with cheese and green chile are holiday staples. Navajo tacos topped with local cheddar offer a fusion of cultures.
Spices like chili powder, oregano, and cilantro complement cheese in dishes like enchiladas and burritos. Smoky chipotle peppers add depth to cheese dips and spreads.
Vegetarian dishes benefit from cheese’s protein. Black bean and cheese empanadas make satisfying meat-free meals. Grilled cheese sandwiches with green chile showcase simple, bold flavors.
Supporting Local Artisans
New Mexico’s artisan cheese scene is experiencing a revival, with local producers creating unique flavors that reflect the region’s terroir. Supporting these craftspeople helps preserve traditional techniques and boosts the local economy.
Benefits of Buying Local
Purchasing locally-made artisan cheese offers numerous advantages. It ensures fresher products with shorter travel times from farm to table. Local cheeses often have distinctive flavors that capture New Mexico’s unique environment. Supporting artisans helps maintain rural jobs and preserves farmland.
Buying local also reduces carbon footprints associated with long-distance transportation. Many artisan producers use sustainable practices, such as organic farming methods or renewable energy sources. This approach benefits the environment and often results in higher-quality products.
Local cheese purchases keep money circulating within the community, strengthening the regional economy. They also help preserve traditional cheesemaking skills that might otherwise be lost to industrial production methods.
Spotlight on Artisan Cheese Producers
New Mexico boasts several notable artisan cheese producers. Chuck Krause, a veteran cheesemaker, crafts small-batch cheeses using milk from local dairies. His products showcase the unique flavors of the region’s high desert climate.
Carrasco Family Farm specializes in traditional Hispanic-style cheeses. Their queso fresco and asadero are made using time-honored recipes passed down through generations. Vida Verde Farm produces organic goat cheeses, emphasizing sustainable farming practices.
These artisans face challenges, including limited distribution networks and competition from larger producers. However, their dedication to quality and unique flavors has earned them loyal customers. Many participate in farmers’ markets and local food events, allowing direct connections with consumers.
Future of Cheese in New Mexico
New Mexico’s artisan cheese industry shows promise for growth and innovation. The New Mexico Cheese Guild is fostering community among small business owners and consumers to create a thriving cheese ecosystem in the state.
Dairy production remains a significant economic driver in New Mexico. The industry generates billions of dollars annually and provides thousands of jobs across the state.
Artisan cheesemakers face challenges, as several producers have closed in recent years. However, this presents opportunities for new entrepreneurs to enter the market and revitalize local food production.
The Guild is actively promoting education and advancement of artisanal cheesemaking. They organize events and demonstrations to engage the public and support industry professionals.
New Mexico’s unique climate and agricultural traditions offer potential for distinctive cheese varieties. Local producers may explore using native ingredients or traditional techniques to create cheeses that reflect the state’s cultural heritage.
Collaboration between cheesemakers, dairy farmers, and food artisans could lead to innovative products. Partnerships with New Mexico Ferments may result in exciting new flavor combinations and fermented dairy offerings.
Support from consumers and restaurants seeking locally-sourced ingredients will be crucial for the industry’s success. As interest in artisanal and sustainable food products grows, New Mexico’s cheese sector is poised to meet this demand.
