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From Mexico to America’s Dairyland


PHOTOGRAPHED BY CODY LACROSSE With Sancho Cruz Manchego and more, Ricardo Gutierrez Cruz puts his stamp on Wisconsin’s cheese scene In elementary school, Ricardo Gutierrez Cruz’s class toured an ice cream manufacturing plant. While his peers were distracted by the prospect of trying various flavors, Gutierrez Cruz was struck by the mechanics of it all. […]

Voicings: Carlos Yescas Talks Diversity in the Artisan Cheese World and More


Ever helpful, Carol Yescas took some time out of his busy schedule to chat with us about how to make the cheese world work better for everyone.

Keeping It Fresh


Queso fresco, a favorite in the Mexican kitchen, is slightly salty, milky, and extremely versatile. Explore these recipes for inspiration.

Grilled Zucchini with Cilantro Buttermilk, Queso Fresco, and Pine Nuts


Serve as a vegetable side or use as a main course—this zucchini would make an excellent filling for a taco.

Whipped Queso Fresco with Spring Vegetables


This easy dip can be served with your favorite vegetables, breads, or crackers. Alternatively, use it as a spread on a sandwich.

In Search of Cheese in Mexico’s Wine Country


With headlines like “The New Napa,” the Valle de Guadalupe in Baja California Norte, Mexico has built up a steady pilgrimage for the past decade.

Mezcal Cozies Up Nicely to Curds


Mezcal and cheese might seem like an unlikely pair at first, but the lactic tasting notes in this agave-based spirit make this pairing a no-brainer.

Queso in the Capital


In Mexico City, you can hardly go dos pasos without tripping over cheese.

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